Perfect Pumpkin Spice Macarons With Cheesecake Filling – Ready In 3 Hours!

If you’re craving a delightful fall dessert that combines the warmth of seasonal flavors with the elegance of French baking, look no further than these Perfect Pumpkin Spice Macarons With Cheesecake Filling – Ready In 3 Hours! These delicate treats bring together the nutty, crisp texture of macaron shells infused with pumpkin spice and a creamy, tangy cheesecake filling that perfectly balances the sweetness. Whether you’re an experienced baker or just dipping your toes into the world of macarons, this recipe is designed to guide you through the process with ease.

Macarons often have a reputation for being finicky, but with the right steps and a bit of patience, you can achieve bakery-quality results at home. The pumpkin spice adds a cozy twist to the classic almond-based shells, while the cheesecake filling offers a rich, velvety contrast. These treats are ideal for autumn gatherings, holiday dessert tables, or simply as a special indulgence to enjoy with a cup of tea or coffee.

In this guide, we’ll walk you through everything you need to know to create these stunning confections. From gathering your ingredients to mastering the art of piping and filling, you’ll have a batch of macarons ready to impress in just a few hours. Let’s dive into the world of seasonal baking and create something truly memorable!

Recipe Overview

• Cuisine: French with an Autumn Twist
• Category: Dessert / Pastry
• Prep Time: 2 hours
• Cook Time: 15 minutes
• Total Time: 3 hours
• Servings: 24 macarons (12 sandwiched pairs)

What You’ll Need

Creating these delightful macarons requires a few key components, each playing a vital role in achieving the perfect texture and flavor. Here’s a breakdown of what you’ll need and why each ingredient matters:

• Almond Flour: This forms the base of the macaron shells, providing structure and a subtle nutty flavor that pairs beautifully with pumpkin spice.
• Powdered Sugar: Adds sweetness and helps create the smooth, delicate texture of the shells.
• Egg Whites: Whipped into a meringue, they give the macarons their signature airy lift and crisp exterior.
• Pumpkin Spice: A blend of cinnamon, nutmeg, ginger, and cloves infuses the shells with warm, autumnal notes.
• Cream Cheese: The star of the filling, offering a tangy richness that mimics classic cheesecake.
• Butter: Adds smoothness and stability to the cheesecake filling, ensuring it pipes beautifully.
• Granulated Sugar: Sweetens both the shells and filling, balancing the spice and tang.
• Food Coloring (optional): A touch of orange or brown gel coloring can enhance the fall aesthetic of the shells.

INGREDIENTS

For the Pumpkin Spice Macaron Shells:

• – 1 3/4 cups powdered sugar
• – 1 cup almond flour
• – 1 teaspoon pumpkin spice blend
• – 3 large egg whites, room temperature
• – 1/4 cup granulated sugar
• – 1-2 drops orange or brown gel food coloring (optional)

For the Cheesecake Filling:

• – 8 oz cream cheese, softened
• – 1/4 cup unsalted butter, softened
• – 1 cup powdered sugar
• – 1 teaspoon vanilla extract

PREPARATION

1. Prepare your baking sheets by lining them with parchment paper or silicone mats. If using parchment, trace 1.5-inch circles as a guide for piping (optional but helpful for uniformity). Set aside.
2. In a food processor, pulse the powdered sugar, almond flour, and pumpkin spice together until fine and well combined. Sift the mixture into a large bowl to remove any lumps, discarding any large bits. This ensures a smooth shell texture.
3. In a clean, dry mixing bowl, beat the egg whites with an electric mixer on medium speed until foamy. Gradually add the granulated sugar, increasing the speed to high, and whip until stiff peaks form (about 3-5 minutes). If using food coloring, add it now and mix briefly to combine.
4. Gently fold the dry ingredients into the meringue using a spatula. Continue folding until the batter reaches a ribbon-like consistency—it should flow off the spatula in a steady stream and settle back into the mixture within 10 seconds.
5. Transfer the batter to a piping bag fitted with a round tip. Pipe small circles onto the prepared baking sheets, holding the bag perpendicular to the surface. Tap the trays gently on the counter to release air bubbles, and let the macarons sit at room temperature for 30-60 minutes until a skin forms on top (they should no longer be tacky to the touch).
6. Preheat your oven to 300°F (150°C). Bake the macarons for 14-16 minutes, rotating the tray halfway through, until the shells are set and have developed “feet” (the ruffled edges). Let them cool completely on the tray before removing.
7. For the filling, beat the cream cheese and butter together until smooth. Add the powdered sugar and vanilla extract, mixing until creamy and well combined. Transfer to a piping bag.
8. Pair the cooled macaron shells by size. Pipe a small dollop of cheesecake filling onto the flat side of one shell, then sandwich with another shell. Repeat for all pairs.
9. For best flavor, refrigerate the assembled macarons for 24 hours to allow the filling to soften the shells slightly. Serve at room temperature.

NUTRITION INFORMATION

Per macaron (1 of 24):

• Calories: 90
• Total Fat: 5g
• Saturated Fat: 2g
• Carbohydrates: 10g
• Sugar: 9g
• Protein: 1g

Tips for Perfect Macaron Shells

Achieving flawless macaron shells can be a challenge, but a few key practices make all the difference. Always use room-temperature egg whites, as they whip up better and create a stable meringue. Additionally, ensure your mixing bowl and beaters are completely clean and free of grease, as even a small amount of fat can prevent the egg whites from reaching stiff peaks. Lastly, don’t skip the resting step before baking—it helps form the skin that gives macarons their iconic texture.

Customizing Your Pumpkin Spice Blend

If you don’t have a pre-made pumpkin spice mix, you can easily create your own by combining 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/8 teaspoon ginger, and a pinch of cloves. Adjust the ratios to suit your taste, adding more cinnamon for warmth or ginger for a slight kick. This homemade blend can also be used in other fall recipes like pies or lattes.

Storing and Freezing Macarons

These macarons store well in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze unfilled shells for up to 1 month by placing them in a single layer in a container with parchment paper between layers. Thaw at room temperature before filling. Filled macarons can also be frozen for up to 2 weeks, though the texture of the filling may slightly change.

Pairing Suggestions for Fall Gatherings

These pumpkin spice macarons pair wonderfully with warm beverages like chai tea, apple cider, or a pumpkin spice latte. For dessert tables, complement them with other autumn treats like pecan bars or cinnamon-spiced cookies. Their delicate size and vibrant flavor make them a standout addition to any seasonal spread.

Troubleshooting Common Macaron Issues

If your macarons crack during baking, it could be due to uneven oven heat or skipping the resting period—always let them sit until a skin forms. Hollow shells often result from overmixing the batter; aim for that perfect ribbon consistency. If they stick to the parchment, they may need a bit more baking time, so check for doneness by gently lifting one shell.

Why Cheesecake Filling Works So Well

The creamy, tangy nature of cheesecake filling is an ideal match for the sweet, spiced macaron shells. It adds a luxurious texture without overpowering the delicate almond base, and the vanilla in the filling enhances the warm notes of pumpkin spice. This combination creates a balanced bite that’s both indulgent and refreshing.

FREQUENTLY ASKED QUESTIONS

Can I Make These Macarons Without Almond Flour?

Unfortunately, almond flour is essential for traditional macarons as it provides the necessary structure and texture. However, if you have a nut allergy, you can experiment with finely ground pumpkin seeds or sunflower seeds as a substitute, though the flavor and texture will differ. Keep in mind that the baking process may need adjustments, so test a small batch first.

How Do I Know When the Macaron Batter Is Ready?

The batter is ready when it reaches a lava-like consistency, meaning it flows off your spatula in a continuous ribbon and settles back into the mixture within about 10 seconds. If it’s too thick, keep folding gently; if it’s too runny, you’ve overmixed, and the shells may not form properly. Practice and patience are key to getting it just right.

Can I Add Pumpkin Puree to the Recipe?

Adding pumpkin puree to the macaron shells can introduce too much moisture, leading to uneven baking or soggy shells. Instead, stick to pumpkin spice for flavor in the shells and consider incorporating a small amount of puree into the cheesecake filling if desired. Start with a tablespoon and adjust for taste and consistency.