Halloween Pumpkin Macarons
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These Halloween pumpkin macarons have adorably spooky jack-o’-Lantern faces. With their festive orange color and tasty filling, these homemade pumpkin spice macaron are a delicious fun way to celebrate the season.
📌 PIN HALLOWEEN PUMPKIN MACARONS
Dainty and stylish, these delicate sandwich cookies are party and tea-time favorites. If you’ve never made macarons before, there is a learning curving on the way to perfection. But it’s so worth learning and doing!
Once you master the art of Macaronage, it opens up a whole new world. You can bake these confections in a variety of colors and flavors, with different yummy fillings. They’re so versatile. Make a special batch for each holiday.
I invite you to roll up your sleeves and enjoy the process of making and eating these adorable Halloween pumpkin macaron! With every batch you make, the process becomes easier. It’s much like learning to ride a bike.
🛒 INGREDIENTS
It’s important to use fresh almond flour. I suggest buying a new package if the one you have on hand has been in your pantry a while, or was previously opened. It’s also important to use gel food coloring, not liquid coloring.
MACARON SHELLS
- Egg whites
- Cream of tartar
- Granulated sugar
- Powdered sugar (confectioners sugar)
- Almond flour, must be very fresh!
- Orange gel food coloring (not liquid coloring)
BUTTERCREAM FILLING
- Butter
- Powdered sugar
- Pumpkin pie spice
- Pure vanilla extract
- Sea salt
FOR DECORATING
Wilton black food writer edible ink marker
SPECIAL EQUIPMENT: A kitchen scale. For accuracy, most ingredients for macaron shells must be measured in grams. Precise measurements will help you achieve gorgeous bakery-style desserts.
EASY INGREDIENT SUBSTITUTIONS
Missing an ingredient for the buttercream filling? Don’t put on your shoes and head to the market. Instead, head to your fridge or pantry. Check for these easy ingredient swaps.
It’s convenient and money-saving to use ingredients you already have on hand! Especially during stay-at-home times.
- Butter: Use margarine instead. It’ll work best if the brand you’re using has a fat content similar to butter. If it doesn’t have enough fat, use a bit of meringue powder to stiffen things up and provide more structure. Or try shortening, cream cheese or Mascarpone.
- Powdered Sugar: Make your own powdered sugar from granulated sugar. Process sugar in a blender or food processor until fine and fluffy. One cup granulated sugar yields about 2 cups powdered sugar.
- Pumpkin Pie Spice: Sub with cinnamon or apple pie spice.
- Pure Vanilla Extract: Sub this delicious flavor enhancer with bourbon, brandy or amber rum. Or sub with vanilla bean paste 1:1.
MACARON SHELL INGREDIENTS: Do not make any ingredient substitutions. This delicate recipe is very exact. Any adjustments can result in a recipe fail.
RECIPE PREP
- WIPE DOWN EQUIPMENT: Wipe down the metal bowl and whip of a stand mixer with lemon juice or vinegar to remove any grease or residue. For this recipe, all kitchen tools used must be meticulously clean.
- SEPARATE EGGS: Carefully separate the eggs in a pristinely clean dry bowl. We will only be using the whites. It’s vital that the egg whites have no trace of yolk or water. If they do, they will not whip up correctly.
- PROCESS FLOUR AND POWDERED SUGAR: Add almond flour and powdered sugar to a food processor. Process 1 minute. These ingredients must have a super-fine consistency. If no food processor, sift them through a fine mesh strainer 3 times. Discard any hard pieces or chunks that do not pass through the sieve on their own. Do not force them down or try to break them up.
KITCHEN SMARTS: For macarons with smooth tops and no cracks, it’s very important that the almond flour and powdered sugar are super fine.
RECIPE STEPS
- REVIEW INSTRUCTIONS: I recommend reading the recipe instructions twice through before starting the recipe for these Halloween pumpkin macarons.
- DISCOVER HELPFUL RESOURCES: I’ve included a helpful section on this page with links to additional resources for expert tips and troubleshooting.
MACARONAGE
- STEP 1: Add egg whites and granulated sugar to metal bowl of a stand mixer. Place the bowl over a sauce pan of simmering water (like a double boiler). The bowl should not touch the water. Whisk constantly for 2 minutes, or until the sugar has completely dissolved and the egg whites look foamy. Add cream of tartar to the bowl.
- STEP 2: Connect bowl to the stand mixer fitted with whip attachment. Whip on medium speed until stiff peaks form. This is one of THE MOST IMPORTANT steps. The peaks must be VERY STIFF with a consistency like marshmallow fluff. The process takes about 4 minutes on medium speed. It should not be rushed by increasing the speed.
- STEP 3: Add half the processed almond flour and powdered sugar to the bowl. With a rubber spatula, carefully and gently fold (about 25 folds) the dry ingredients into the egg whites by making a “J” shape with your spatula until no large lumps remain.
- STEP 4: Add in second half of dry ingredients and the orange gel. Continue folding about 1 to 2 minutes. Deflate any air bubbles by pressing the batter against the side of the bowl with the spatula. The mixture we want should be thick and smooth, with a silky glossy shine, and a lava-like consistency. Lift the spatula. With a stream of batter drizzling down, draw a number 8. If the ribbon does not break, the process of Macaronage is complete.
PIPING AND BAKING MACRON SHELLS
PREPARATIONS: Line a baking tray with a re-usable silicone baking mat or parchment paper. Adjust oven rack to center position. After macarons are formed (below), preheat oven to 325°F.
- STEP 1: Transfer meringue to a piping bag fitted with a small round tip (Wilton #12). On a prepared baking sheet, pipe 1-inch circles of meringue, leaving 1 1/2 inches between each disk.
- STEP 2: After piping is complete, lift the baking tray 6 inches from the countertop. Rap the tray against the counter multiple times to pop air bubbles. Pop remaining bubbles with a toothpick or scriber needle.
- STEP 3: Set the tray of macarons aside to dry for 30 to 60 minutes. After 30 minutes, lightly touch the tops with a finger. If the surface is not sticky, it’s time to bake them. However, if they’re sticky they need to dry longer.
- STEP 4: Bake dried macarons in a fully preheated oven for 13 minutes. As they bake they’ll form ruffly “feet.” To test for doneness, lightly touch the top of a macaron with your finger (they’re hot, so be careful) or with the back of a spoon. The macarons should completely set without being wobbly. If the shells move around, then bake another 1 to 2 minutes until set.
- STEP 5: Remove baking tray from the oven. Allow pumpkin macarons to fully cool on the tray. Once fully cooled, pair the shells in sets of similar-sized wafers. Prepare the buttercream frosting (instructions below).
KITCHEN SMARTS: If your oven bakes unevenly, rotate the baking trays half way through the baking time to prevent uneven rising or browning.
BUTTERCREAM FROSTING
- STEP 1: Add softened butter to the bowl of a stand mixer with whisk attachment. With mixer on low, gradually add in powdered sugar a little at a time. Once sugar is fully incorporated, add pumpkin pie spice and vanilla. Turn mixer speed to high. Beat until frosting is smooth and fluffy. Do a taste test. If needed, add tiny pinch of salt to balance the flavors.
- STEP 2: Transfer the pumpkin spice frosting to a piping bag fitted with a metal tip of your choice. Working with half the macaron shells, pipe small dollops of filling onto the centers. Place remaining shells on top.
OPTIONAL: Arrange macarons in an air-tight container. Refrigerate overnight so texture and flavors can mature. Bring macarons to room temperature (about 30 minutes) before serving. Cookies can be refrigerated up to 5 days.
DECORATE HALLOWEEN PUMPKIN MACARONS
It’s best to decorate the macarons just before serving. (After 2 hours the ink may start to bleed.) With an edible ink marker, draw jack-o’-lantern faces on the cookies, or write words like: boo, trick, or treat.
Cookies can be stacked when the ink has dried (takes about 30 seconds).
During the Thanksgiving season, there’s no need to decorate the pumpkin spice macarons. They’re beautiful as is. But if desired, decorate them with a leaf design or with words like: eat, love, hello, thanks, fall.
RECIPE FAQ
These are the most commonly asked questions when making Halloween pumpkin macarons, and the most helpful answers for recipe success.
NO. These type of egg whites do not work for the finicky macaron shells.
While not a must, it is very helpful for creating a stable meringue for the macarons. Place egg whites in an immaculately-clean dry glass. Cover with plastic wrap. Prick holes in top of the plastic. Refrigerate 24 hours to dehydrate the whites. When ready to use, bring to room temperature on the countertop.
This is a huge no. Never use liquid food coloring for any macaron recipe. It will negatively affect the texture of the batter. It will disrupt the wed/dry ratio. I recommend Wilton or Americolor gel food coloring.
For piping macaron with a uniform size, use a special silicone baking mat with a macaron template. If you don’t have one at home, here’s a link to a page of macaron templates with FREE printables in different sizes, along with some helpful piping tips.
If your macarons have empty pockets of air, there are a few different reasons why this might have happened: the batter was either over-mixed or under-mixed. Air bubbles in the piping bag were not popped before the batter was piped. Or the oven temperature was too hot.
Troubleshooting the situation, it might be that the egg whites were over-beaten, or the batter was over-mixed. Cracks can also be caused by air bubbles in the piping bag that were left un-popped before piping.
Brush a tiny bit of milk on the bottom side of the macaron shells. This will help soften up the shells during the 30 minute rest time. If the shells feel a little bit moist after the resting period, let them rest longer. Once you pipe on the frosting that will also provide a bit of needed softening.
EXPERT TIPS FOR MAKING MACARONS
If you’re new to making macarons, there are some expert tips and tricks you can learn from some fellow bakers. The resources below can provide a boost of confidence as you begin this recipe for Halloween pumpkin macarons.
- Ultimate Macaron Guide (Mike Bakes NYC)
- Macaron Troubleshooting Guide (Sweet and Savory by Shinee)
- Macaron Recipe Guide with Template (Bigger Bolder Baking)
MORE HALLOWEEN TREATS
If you enjoy festive Halloween treats like these Halloween pumpkin macarons, then you’ll also enjoy this fun collection of Halloween recipes. They’re perfect for parties, gatherings and enjoyment all season long.
- SPIDERWEB CHOCOLATE BARK
- CANDY CORN FUDGE
- SPIDERWEB HALLOWEEN CUPCAKES
- HALLOWEEN MUDDY BUDDIES
- CANDY CORN CUPCAKES
- GREEN POPCORN SLIME
- PUMPKIN POP TARTS
- PB AND J SPIDERS
- HALLOWEEN HOT COCOA BOMBS
RATE THIS RECIPE ⭐️⭐️⭐️⭐️⭐️
A group of friends who tried these Halloween cookies said they were as good as those from a bakery, and better than those you can order online.
If you too enjoyed these Halloween pumpkin macarons, give them a 5-star rating in the comments. Save the recipe to Pinterest! Share it with a friend.
HALLOWEEN PUMPKIN MACARONS
- Total Time: 1 Hour 5 Minutes
- Yield: 24 Macarons 1x
Description
These Halloween pumpkin macarons with jack-o’-lantern faces are stylish and tasty. Perfect for tea time and parties. Stack them on a cake stand. They’ll immediately become the centerpiece treat!
Ingredients
PUMPKIN MACARONS
MACARON SHELLS
- 90 grams egg whites, room temperature
- 90 grams granulated sugar
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon Wilton orange gel food coloring (must be gel, not regular food coloring)
- 95 grams almond flour
- 95 grams powdered sugar
BUTTERCREAM FILLING
- 4 tablespoons butter, softened
- 1 cup powdered sugar (confectioner’s sugar)
- 1/2 teaspoon pumpkin pie spice
- 1 teaspoon pure vanilla extract
- Tiny pinch sea salt, if needed
FOR DECORATING
- Wilton black food writer edible ink marker
Instructions
RECIPE PREP
- WIPE DOWN EQUIPMENT: Wipe down the metal bowl and whip of a stand mixer with lemon juice or vinegar to remove any grease or residue. For this recipe, all kitchen tools used must be meticulously clean.
- SEPARATE EGGS: Carefully separate the eggs in a pristinely clean dry bowl. We will only be using the whites. It’s vital that the egg whites have no trace of yolk or water. If they do, they will not whip up correctly.
- PROCESS FLOUR & POWDERED SUGAR: Add almond flour and powdered sugar to a food processor. Process 1 minute. These ingredients must have a super-fine consistency. If no food processor, sift them through a fine mesh strainer 3 times. Discard any hard pieces or chunks that do not pass through the sieve on their own. Do not force them down or try to break them up.
MACARONAGE
- Add egg whites and granulated sugar to metal bowl of a stand mixer. Place the bowl over a sauce pan of simmering water (like a double boiler). The bowl should not touch the water. Whisk constantly for 2 minutes, or until the sugar has completely dissolved and the egg whites look foamy. Add cream of tartar to the bowl.
- Connect bowl to the stand mixer fitted with whip attachment. Whip on medium speed until stiff peaks form. This is one of THE MOST IMPORTANT steps. The peaks must be VERY STIFF with a consistency like marshmallow fluff. The process takes about 4 minutes on medium speed. It should not be rushed by increasing the speed.
- Add half the processed almond flour and powdered sugar to the bowl. With a rubber spatula, carefully and gently fold (about 25 folds) the dry ingredients into the egg whites by making a “J” shape with your spatula until no large lumps remain.
- Add in second half of dry ingredients and the orange gel. Continue folding about 1 to 2 minutes. Deflate any air bubbles by pressing the batter against the side of the bowl with the spatula. The mixture we want should be thick and smooth, with a silky glossy shine, and a lava-like consistency. Lift the spatula. With a stream of batter drizzling down, draw a number 8. If the ribbon does not break, the process of Macaronage is complete.
PIPING AND BAKING MACARON SHELLS
PREPARATIONS: Line a baking tray with a re-usable silicone baking mat or parchment paper. Adjust oven rack to center position. After macarons are formed (below), preheat oven to 325°F.
- Transfer meringue to a piping bag fitted with a small round tip (Wilton #12). On a prepared baking sheet, pipe 1-inch circles of meringue, leaving 1 1/2 inches between each disk.
- After piping is complete, lift the baking tray 6 inches from the countertop. Rap the tray against the counter multiple times to pop air bubbles. Pop remaining bubbles with a toothpick or scriber needle.
- Set the tray of macarons aside to dry for 30 to 60 minutes. After 30 minutes, lightly touch the tops with a finger. If the surface is not sticky or tacky, then it’s time to bake them. If they’re sticky, they need more time to dry.
- Bake dried macarons in a fully preheated oven for 13 minutes. As they bake they’ll form ruffly “feet.” To test for doneness, lightly touch the top of a macaron with your finger (they’re hot, so be careful) or with the back of a spoon. The macarons should completely set without being wobbly. If the shells move around, then bake another 1 to 2 minutes until set.
- Remove baking tray from the oven. Allow pumpkin macarons to fully cool on the tray. Once fully cooled, pair the shells in sets of similar-sized wafers. Prepare the buttercream frosting.
BUTTERCREAM FROSTING
- Add softened butter to the bowl of a stand mixer with whisk attachment. With mixer on low, gradually add in powdered sugar a little at a time. Once sugar is fully incorporated, add pumpkin pie spice and vanilla. Turn mixer speed to high. Beat until frosting is smooth and fluffy.
- Do a taste test. If needed, add tiny pinch of salt to balance the flavors.
- Transfer the pumpkin spice frosting to a piping bag fitted with a metal tip of your choice. Working with half the macaron shells, pipe small dollops of filling onto the centers. Place remaining shells on top.
DECORATE HALLOWEEN PUMPKIN MACARONS
It’s best to decorate the macarons just before serving. After 2 hours the ink may start to bleed. With edible ink marker, draw jack-o’-lantern faces on the cookies, or write words like: boo, trick, or treat. Cookies can be stacked when the ink has dried (about 30 seconds).
Notes
SPECIAL EQUIPMENT: A kitchen scale. For accuracy, the ingredients for macaron shells must be measured in grams. The only exceptions: cream of tartar and orange food gel.
IF TIME ALLOWS – AGE THE EGG WHITES: While not a must, it is very helpful for creating a stable meringue for the macarons. Place egg whites in an immaculately-clean dry glass. Cover with plastic wrap. Prick holes in top of the plastic. Refrigerate 24 hours to dehydrate the whites. When ready to use, bring to room temperature on the countertop.
DISLODGE AIR BUBBLES: For macarons with beautiful smooth tops, it’s important to pop as many air bubbles as possible. The first opportunity is when folding the batter. The second is after the shells are piped. Rap the baking tray several times on the countertop. Pop remainging bubbles with a toothpick.
- Prep Time: 20 Minutes
- Rest Time: 30 Minutes
- Cook Time: 15 Minutes
- Category: Cookies
- Method: Bake
- Cuisine: French
HALLOWEEN PUMPKIN MACARONS > JOIN THE CONVERSATION
Are you a fan of these lightly-sweet meringue-based confections? Are you in favor of serving pumpkin spice macarons with or without jack-o’-lantern faces? Share your thoughts below! I’d love to hear from you.
Very clever! We love these macarons. Made them today without the faces. But also a very cute idea for Halloween.
These are the cutest! Kids love them for their festiveness, adults just love them because macarons are the tastiest!
These macarons look amazing, can’t wait to make them on Halloween!
How cute are these! My kids are going to love making these.
These Halloween macarons are such a fun treat for the kids!