Pumpkin Pie Macarons

Tulle and Trinkets

Pumpkin Pie MacaronsPumpkin Pie MacaronsPumpkin Pie MacaronsPumpkin Pie MacaronsPumpkin Pie Macarons

I made these deee-lish pumpkin pie macarons on Sunday, and they were gone by Monday afternoon. They were that good. For these, I decided to leave the shells plain white to let the orange filling “pop!” Plus, I think the white is a little ghoste-like, in the spirit of Halloween! These would be a great sweet for a Halloween party or Thanksgiving dinner.

I used my trusty macaron recipe, adapted from Martha Stewart, with an amazing pumpkin pie extract that I purchased off Amazon. I’ve been told this macaron shell recipe is “foolproof,” so give it a shot! Making macarons is easier than you think, trust me.

Pumpkin Pie Macaron Shells


  • 1 1/2 cups almond flour ran through food processor
  • 1 1/4 cups confectioners’ sugar
  • 3 large egg whites at room temperature
  • Pinch of salt
  • 1/4 cup granulated sugar
  • 1/4 teaspoon pumpkin pie extract (This is what I…

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