Pumpkin Pie Macarons with Crust Center and Whipped Top

A few years ago, while prepping desserts for a big Thanksgiving dinner, I found myself staring at an untouched pumpkin pie at the end of the night. It wasn’t that people didn’t love the flavor — they were just full or reaching for smaller, more shareable treats. That’s when I started dreaming up these pumpkin pie macarons: all the nostalgic warmth of pie, tucked into a two-bite, fork-free French pastry.
What started as an experiment has now become a seasonal staple. These delicate, spiced macarons are filled with real pumpkin frosting, a crisp little pie crust surprise in the center, and finished with a vanilla “whipped cream” dollop on top. They’re as charming as they are crave-worthy — and surprisingly allergy-friendly, too.

Pumpkin Pie Macarons: Recipe Overview & Why You’ll Love It

If you love traditional pumpkin pie, these pumpkin pie macarons are the upgraded version you never knew you needed. They’re a hybrid of classic holiday dessert and patisserie-style finesse.
Expect a crisp outer shell, a rich swirl of spiced pumpkin frosting, a buttery crust bite hidden inside, and a vanilla kiss on top. The layers are both visually charming and deeply satisfying in texture. You get the essence of pumpkin pie — the creamy, the flaky, the spiced — with none of the mess.
These are perfect for Thanksgiving, Friendsgiving, or fall-themed gatherings, especially when you want to impress or accommodate guests with gluten or dairy sensitivities (the shells and frosting are naturally gluten-free and easily dairy-free).

Ingredients & Substitutions for Pumpkin Pie Macarons

Every element of these pumpkin pie macarons is carefully layered to recreate the flavor and feel of real pumpkin pie — only better.

Macaron Shells (Italian Meringue Method)

• 106g almond flour
• 106g powdered sugar
• 41g egg whites (for paste)
• 45g egg whites (for meringue)
• 115g granulated sugar
• 79g water
• Dash of cream of tartar or lemon juice
• Orange and brown powdered or gel food coloring
  Tips:
  Use superfine almond flour for the smoothest shells. Gel or powder colorings won’t affect the moisture ratio.

Pumpkin Pie Frosting

• ½ cup plant-based butter or shortening
• 1 tbsp pumpkin puree
• 1 cup powdered sugar
• 2 tsp pumpkin pie spice
• ½ tsp vanilla extract
• Pinch of salt
  Substitutions:
  Use dairy butter if desired. For a deeper flavor, roast your own pumpkin puree with a pinch of brown sugar and cinnamon.

Vanilla Frosting (Whipped Cream Lookalike)

• ½ cup vegan butter or shortening
• ¾ cup + 2 tbsp powdered sugar
• Seeds from ¼ vanilla bean or 1 tsp vanilla extract
• Dash of non-dairy milk
• Pinch of salt
  This topping adds the “cool whip” finish — optional, but delightful.

Pie Crust Center

• 1 cup all-purpose flour
• ¼ cup coconut oil (solid)
• ¼ tsp salt
• 4 tbsp ice water
• 1 egg white (for brushing)
• Cinnamon sugar (optional, for dusting)
  Modifications:
  Swap in butter for richer flavor, or use a 1:1 gluten-free flour blend for a GF version.

Equipment You’ll Need

• Stand mixer with whisk attachment
• Candy thermometer
• Digital scale (for precision)
• Two piping bags + tips (1M, 32, round)
• Fine mesh sieve (for flour and sugar)
• Baking sheets + Silpat or parchment
• Offset spatula or scribe tool
• Small cookie cutters (for crust shapes)

Step-by-Step Instructions

Let’s break it down. Here’s how to make pumpkin pie macarons from shell to swirl.

Step 1: Prepare the Macaron Shells

1. Sift almond flour and powdered sugar together, discard any lumps.
2. Add 41g egg whites and mix into a paste. Tint with food coloring.
3. In a saucepan, heat granulated sugar and water to 248°F (120°C).
4. While syrup heats, whip the other 45g egg whites to soft peaks.
5. Stabilize with lemon juice or cream of tartar.
6. Slowly pour syrup into the whipping whites while continuing to beat.
7. Beat until the meringue is glossy and holds medium peaks.
8. Gently fold the meringue into the almond paste in three additions.
9. Macaronage the batter just until it flows in thick ribbons.
10. Pipe 1½-inch rounds on a lined baking sheet. Tap the tray to release air bubbles.
11. Let rest 20–30 minutes until dry to the touch.
12. Bake at 300°F (150°C) for 12–14 minutes.
13. Cool completely before removing.

Step 2: Make the Pie Crust

1. Mix flour and salt, then cut in coconut oil with a pastry cutter.
2. Add ice water one tablespoon at a time until a dough forms.
3. Roll out to ½-inch thickness.
4. Cut into small shapes with cookie cutters.
5. Brush with egg white and dust with cinnamon sugar.
6. Bake at 375°F (190°C) for 10–12 minutes until golden.
7. Let cool completely.

Step 3: Make the Fillings

Pumpkin Frosting: Mix shortening or butter, pumpkin puree, powdered sugar, pumpkin spice, vanilla, and salt until smooth. Pipe with a 1M tip.
Vanilla Frosting: Whip shortening or butter, powdered sugar, vanilla, and milk until fluffy. Pipe with a star tip (tip 32).

Step 4: Assemble

1. Match up macaron shells by size.
2. On the flat side of one shell, pipe a swirl of pumpkin frosting.
3. Gently press a pie crust cutout into the center.
4. Add another small swirl of pumpkin frosting on top.
5. Place the second macaron shell on top.
6. Pipe a small dollop of vanilla frosting to resemble whipped cream.
7. Lightly dust with pumpkin pie spice.

Why This Recipe Works

These pumpkin pie macarons are layered with intention. The Italian meringue method creates a more stable shell that resists hollow centers and cracking. The pumpkin frosting is flavored with real puree and spice, not extracts, for a genuine pie taste. The crust insert gives a crisp, buttery contrast that mimics the real deal. And the vanilla topping adds a visual and flavorful nod to whipped cream — no utensils required.

Pro Tips & Variations

Pro Tips:

• Measure ingredients by weight for precision.
• Rest shells fully before baking to avoid cracks.
• Bake one tray at a time for consistency.

Variations:

• Add maple extract or bourbon to the frosting for depth.
• Swap pumpkin pie spice with chai or gingerbread spice.
• Top with candied pecans for crunch.
• Use gold leaf or painted lines for a glam finish.

Make-Ahead, Storage & Freezing

Unfilled shells can be frozen up to 6 months in airtight containers. Filled macarons keep in the fridge for 2 days. For best texture, allow filled macarons to mature overnight in the fridge, then bring to room temp before serving. Crust cutouts can be stored in an airtight container for 5–7 days.

Serving Suggestions & Pairings

Serve pumpkin pie macarons on mini dessert plates or in cupcake liners for easy pickup. Pair with spiced chai lattes, sparkling cider, or a nutty white wine like Viognier. They also make beautiful hostess gifts wrapped in parchment and twine.

Dietary Notes & Allergen Considerations

• Gluten-Free: Shells are naturally gluten-free; use GF flour for crust.
• Dairy-Free: Use plant-based butter or shortening in all frostings.
• Nut-Free: Almond flour is essential — this recipe is not nut-free.
• Vegan: Swap egg whites for aquafaba, though it requires more technique.

Troubleshooting & Common Mistakes

• Flat Shells: Batter was overmixed.
• Cracked Shells: Didn’t rest long enough or oven was too hot.
• No Feet: Macaronage wasn’t correct or oven temperature was inconsistent.
• Hollow Centers: Under-whipped meringue or overbaked shells.
• Sticky Bottoms: Didn’t bake long enough or need more cooling.

FAQs

Conclusion

Pumpkin Pie Macarons are more than just a festive twist — they’re a thoughtful reimagining of a classic dessert. Each bite delivers creamy spice, flaky crunch, and smooth sweetness, wrapped in a crisp shell that melts in your mouth. They’re elegant enough for gifting, yet comforting enough for a cozy family gathering.
If you’re ready to surprise your guests with something truly memorable this season, these pumpkin pie macarons are your answer. Make a batch, make them your own, and most of all — enjoy the process. You might just start a new tradition.

More Relevant Recipes

• Crumbl Pumpkin Pie Cookies: These cookies deliver a rich, spiced pumpkin flavor similar to pumpkin pie macarons, topped with luscious whipped cream-style frosting and perfect for fall dessert tables or Thanksgiving parties.
• Pumpkin Layer Cake: Moist pumpkin cake layers infused with spice and stacked with creamy frosting offer a cozy, indulgent experience much like the layered flavors of pumpkin pie macarons.
• Pumpkin Sugar Cookies: These festive cut-out cookies are soft, lightly spiced, and perfect for decorating — an ideal complement to pumpkin pie macarons for a themed dessert spread.

These Pumpkin Pie Macarons Taste Like Thanksgiving in Every Bite

Print Recipe

These Pumpkin Pie Macarons are a festive twist on the classic French treat, filled with spiced pumpkin frosting, a buttery pie crust insert, and topped with a vanilla ‘whipped cream’ dollop. They combine the elegance of a macaron with the cozy flavors of Thanksgiving dessert.

• Author: Benchi
• Prep Time: 60 minutes
• Cook Time: 26 minutes
• Total Time: 86 minutes
• Yield: 24 filled macarons
• Category: Dessert
• Method: Baking
• Cuisine: French-American
• Diet: Vegetarian

Ingredients

• 106g almond flour
• 106g powdered sugar
• 41g egg whites (for paste)
• 45g egg whites (for meringue)
• 115g granulated sugar
• 79g water
• Dash of cream of tartar or lemon juice
• Orange and brown powdered or gel food coloring
• ½ cup plant-based butter or shortening
• 1 tbsp pumpkin puree
• 1 cup powdered sugar (for pumpkin frosting)
• 2 tsp pumpkin pie spice
• ½ tsp vanilla extract
• Pinch of salt
• ½ cup vegan butter or shortening
• ¾ cup + 2 tbsp powdered sugar (for vanilla frosting)
• Seeds from ¼ vanilla bean or 1 tsp vanilla extract
• Dash of non-dairy milk
• 1 cup all-purpose flour
• ¼ cup coconut oil
• ¼ tsp salt
• 4 tbsp ice water
• 1 egg white (for brushing pie crust)
• Cinnamon sugar (optional, for dusting)
• Pumpkin pie spice (for garnish)

Instructions

1. Sift almond flour and powdered sugar together. Add 41g egg whites and food coloring to create a paste.
2. Heat granulated sugar and water to 248°F (120°C). Whip 45g egg whites to soft peaks, add cream of tartar or lemon juice to stabilize.
3. Slowly pour syrup into the whipping whites and beat to glossy medium peaks.
4. Fold the meringue into the almond paste in three additions. Macaronage until batter flows in ribbons.
5. Pipe 1½-inch rounds onto lined trays. Tap to release bubbles and rest for 30 minutes until dry to touch.
6. Bake at 300°F for 14 minutes. Cool completely before removing from tray.
7. Mix flour, salt, and coconut oil for the crust. Add ice water gradually to form dough. Roll out and cut into shapes.
8. Brush crust pieces with egg white, sprinkle with cinnamon sugar, and bake at 375°F for 12 minutes. Cool completely.
9. Prepare pumpkin frosting by mixing shortening, pumpkin puree, powdered sugar, pumpkin spice, vanilla, and salt.
10. Prepare vanilla frosting by mixing shortening, powdered sugar, vanilla, and milk until fluffy.
11. Pipe pumpkin frosting onto one macaron shell, place a pie crust piece, add another swirl of frosting, and sandwich with a second shell.
12. Top each macaron with a small swirl of vanilla frosting and dust with pumpkin pie spice.

Notes

• Measure ingredients by weight for best results.
• Resting macarons before baking is key to preventing cracks.
• You can omit the pie crust center for a simpler macaron.
• Filled macarons taste best after maturing 24 hours in the fridge.
• Use gel food coloring to avoid thinning the batter.