As we are in the midst of fall with Thanksgiving just around the corner, what better way to indulge than with pumpkin spice macaroons? The shells are made of graham cracker crust that envelopes the pumpkin cheesecake filling.

I tried to make an easy to follow recipe, so that macaroons (which are usually difficult to master) can be a conquerable feat. They might not make it to the Thanksgiving dinner, but they'd be a great treat for Friendsgiving!

Pumpkin Spice Macaroons

  • Prep Time:1 hr
  • Cook Time:20 mins
  • Total Time:1 hr 20 mins
  • Servings:22
  • Hard


  • 1/2 cup almond flour
  • 1 cup powdered sugar
  • 1/4 teaspoon pumpkin spice
  • 4 graham crackers
  • 1/2 teaspoon salt
  • 2 egg whites room temperature
  • 1/2 teaspoon cream tartar optional
  • 1/4 cup superfine sugar
  • 4 oz softened unsalted butter
  • 4 oz softened cream cheese
  • 2 cups powdered sugar
  • 1 teaspoon vanilla
  • 6 teaspoons pumpkin butter
Luke Pottenger
  • Step 1

    Add the graham crackers to a food processor or bullet and pulse until a fine powder. Add the almond flour, 1 cup of powdered sugar, and pumpkin spice and pulse until thoroughly combined.

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    Luke Pottenger
  • Step 2

    Over a large bowl, sift the powdered sugar-almond mixture to get rid of large pieces that prevent a smooth cookie. Put bowl to the side.

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    Luke Pottenger
  • Step 3

    In a separate large bowl, add in the egg whites, cream of tartar, and salt. The cream of tartar serves as stabilizer for the egg whites. I've made perfectly good cookies without it, so it is optional but recommended. Using a hand mixer or by hand, beat the egg whites until frothy.

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    Luke Pottenger
  • Step 4

    At this stage, add in some of the superfine sugar. Beat until incorporated. Repeat 2 more times between adding in sugar and mixing until egg whites have reached soft peaks.

    cream, milk, dairy product, sweet, coffee, yogurt, chocolate
    Luke Pottenger
  • Step 5

    Fold in a third of the almond flour into the egg whites until just combined. Repeat 2 more times. Relax, the hardest part is over.

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    Luke Pottenger
  • Step 6

    Spoon the batter into a piping bag or large plastic bag and snip the end with scissors.

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    Luke Pottenger
  • Step 7

    Line 2 cookies sheets with parchment paper with pre-drawn circles on them to make piping easier or invest in macaroon silicon sheets like these. Pipe the batter onto the baking sheets using the templates as your guide. Preheat the oven for 285°F. Let cookies set for 30 minutes to an hour. Use this time to watch an episode or two on Netflix.

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    Luke Pottenger
  • Step 8

    By the end of your Netflix binge session, the macaroon shells should be set and a skin should have formed on the surface. This helps the macaroons form the famous "feet" around the cookie while in the oven. Slide trays in the oven and bake for 20 minutes.

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    Luke Pottenger
  • Step 9

    Remove the macaroon shells from the oven and allow to cool. While they're cooling, prepare the pumpkin cream cheese filling.

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    Luke Pottenger
  • Step 10

    Cream the butter and cream cheese in a bowl. Mix in the vanilla and pumpkin butter. Add in the powdered sugar 1 cup at a time to prevent the sugar from flying everywhere. Put the cream in a piping bag or plastic bag.

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    Luke Pottenger
  • Step 11

    Pair the macaroon shells with similar sized cookies and pipe the filling in half of the cookies. Sandwich all of the pairs together.

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    Luke Pottenger
  • Step 12

    Congratulations, you've made it to the end. Don't forget to Instagram your accomplishment!

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    Luke Pottenger

Master's Tip: Let the macaroons chill for a few hours in the fridge. They taste even better!