There’s something about fall that makes me believe butter and sugar were invented solely for this season. Every year, as soon as the first pumpkin spice latte hits the coffee shops, I pull out my mixer and start plotting my next obsession—this time, it’s Thanksgiving Macarons.
These little beauties are everything I love about autumn rolled into one bite: cozy, spiced, and just fancy enough to make you look like you have your life together.
The inspiration for these Pumpkin Macarons came from a Thanksgiving dinner a few years back, when I brought pie, but my cousin showed up with store-bought Pumpkin Spice Macarons. Not gonna lie—I was offended, intrigued, and immediately hooked.
So, naturally, I went home determined to make my own version that didn’t taste like a sugar-scented air freshener. Turns out, real pumpkin purée and a pinch of sass make all the difference.
If you’re looking for a Thanksgiving Macaron Recipe that screams “fall” without screaming at your waistline (okay, maybe just whispers), this is it.
They’re crisp on the outside, chewy inside, and filled with the dreamiest Pumpkin Spice Macaron Filling. They might even make you forget about pie—and honestly, that’s saying something.
Thanksgiving Macarons: Pumpkin Spice Edition
EQUIPMENT (PAID LINKS)
- Digital kitchen scale
- Round 1.5-inch cookie cutter
- Sifter
- Medium bowl
- Stand mixer with whisk attachment
- Silicone spatula
- Two pastry bags
- Round pastry tip
- Scissors
Ingredients
For the macaron shells
- 1 ½ cups almond flour
- 1 ¼ cups powdered sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 3 large egg whites room temperature (about ⅓ cup)
- ½ cup granulated sugar
- 1 teaspoon pure vanilla extract
- A few drops orange food coloring
For the pumpkin Swiss meringue buttercream
- 2 large egg whites about ¼ cup
- ½ cup packed brown sugar
- 1 cup 2 sticks unsalted butter, room temperature
- ¼ cup pure pumpkin purée
- 1 teaspoon pure vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
Instructions
- Prep the Baking Sheets: Line a baking sheet with parchment paper and trace 1.5-inch circles using a cookie cutter, leaving about 1 inch between each. Flip the paper so the traced side is underneath. Preheat oven to 300°F.
- Mix Dry Ingredients: Sift almond flour, powdered sugar, cinnamon, ginger, nutmeg, and cloves into a medium bowl to remove lumps and combine evenly.1 ½ cups almond flour, 1 ¼ cups powdered sugar, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ½ teaspoon ground nutmeg, ¼ teaspoon ground cloves
- Make the Meringue: In a stand mixer, beat the egg whites on medium speed until foamy. Gradually add granulated sugar, then increase speed to high. Add a few drops of orange food coloring and beat until stiff, glossy peaks form.3 large egg whites, ½ cup granulated sugar, A few drops orange food coloring
- Fold the Batter: Gently fold half of the almond mixture into the meringue using a silicone spatula. Add the rest and fold until the batter flows like honey and can make a slow figure 8 without breaking.
- Pipe the Shells: Fill a pastry bag fitted with a round tip. Pipe batter onto the traced circles. Tap the baking sheet firmly on the counter several times to remove air bubbles and smooth the tops.
- Rest the Shells: Let the macarons sit at room temperature for 20–40 minutes, until they form a dry skin on top that doesn’t stick to your finger.
- Bake the Shells: Bake for 15–20 minutes, until the macarons have “feet” and feel firm when gently touched. Let them cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
- Make the Swiss Meringue Base: In a clean mixer bowl, whisk together the egg whites and brown sugar. Set the bowl over a saucepan of simmering water, making sure the bottom doesn’t touch the water. Whisk constantly for about 4–5 minutes, until the sugar dissolves and the mixture feels hot to the touch.2 large egg whites, ½ cup packed brown sugar
- Whip the Meringue: Move the bowl to your mixer and beat on medium-high speed until the meringue is thick, glossy, and the bowl feels cool to the touch.
- Add the Butter and Flavorings: With the mixer on medium speed, add butter a few tablespoons at a time. Beat until smooth and fluffy. Mix in pumpkin purée, vanilla, and spices until fully combined.1 cup 2 sticks unsalted butter, room temperature, ¼ cup pure pumpkin purée, 1 teaspoon pure vanilla extract, ½ teaspoon ground cinnamon, ¼ teaspoon ground ginger, ¼ teaspoon ground nutmeg, ⅛ teaspoon ground cloves
- Assemble the Macarons: Fill a pastry bag with the buttercream and pipe a small dollop onto the flat side of half the macaron shells. Top with the remaining shells and press gently to spread the filling evenly.
- Enjoy: Serve right away or refrigerate in an airtight container for up to 5 days. For best texture, let them come to room temperature before eating.
The Lazy Genius Guide to Thanksgiving Macarons: Because Even Perfection Needs a Shortcut
When Almond Flour Betrays You
If you’ve ever opened a bag of almond flour and found it clumpy enough to qualify as kinetic sand, welcome to the club. Just toss it in a food processor with your powdered sugar and pulse for ten seconds. It’s basically a mini spa day for your dry ingredients. Your Pumpkin Macarons will come out smoother, and you’ll feel like you actually know what you’re doing.
The Great Egg White Debate
Aging egg whites overnight sounds fancy, but if you forget—don’t panic. You can still whip them up fresh and they’ll be fine. The only real trick? Make sure there’s zero grease or yolk in the bowl. Even a speck of fat will ruin your meringue faster than your patience on Thanksgiving morning.
Food Coloring: The Fine Line Between “Festive” and “Traffic Cone”
Pumpkin Spice French Macarons are supposed to look cozy, not like a construction zone. A few drops of orange gel food coloring go a long way. If you overdo it, your macarons might look radioactive—but hey, they’ll still taste good, and that’s what counts.
The Filling Fix
If you accidentally make your Pumpkin Spice Macaron Filling too runny (it happens to the best of us), just pop it in the fridge for ten minutes to firm up. On the flip side, if it’s too stiff, a quick 10-second zap in the microwave will bring it back to life. Buttercream is forgiving, which is more than I can say for my pie crust.
Spice Swaps for the Lazy (or Forgetful)
Missing one of the spices? Don’t sweat it. Just use pumpkin pie spice instead of measuring out cinnamon, nutmeg, ginger, and cloves individually. Your secret is safe with me—and honestly, no one will notice. Sometimes “shortcut” is just code for “smarter.”
Cooling and Storing Like a Pro
After filling, let the macarons chill overnight. It’s not a suggestion; it’s a commandment. The flavors mingle, the texture sets, and suddenly your Fall Macarons taste like they came from a Parisian bakery instead of your slightly chaotic kitchen. Store them in an airtight container in the fridge for up to five days—or freeze them for when you need a little post-Thanksgiving peace offering.
The Confidence Boost
Making these might feel intimidating at first, but remember—macarons are just cookies with good PR. You’re not performing pastry surgery; you’re just mixing, piping, and hoping for the best. And when those little feet appear in the oven, you’ll feel like the Martha Stewart of Pumpkin Spice Macarons… minus the stress and with way better snacks.
