Pumpkin Spice Cheesecake Macarons have a classic french macaron shell flavored with pumpkin spice and filled with a cream cheese icing.
It’s pretty obvious that I am a french macaron lover but, you guys, I think Pumpkin Spice Cheesecake Macarons really take the cake. They are flavored with homemade pumpkin spice (recipe here) but you can also use store-bought! The macarons are filled with a simple cream cheese icing. They aren’t overly sweet or too pumpkin spice-y. The flavors are perfectly balanced and play together so well!
If you’ve never made french macarons before or you’re struggling to get them right I highly recommend checking out my in-depth French Macaron post. You will get step-by-step instructions with pictures and all of my best tips and tricks for how to make macarons.
What is macaronage?
In order to make french macarons you have to do a process called macaronage. This is where you fold the wet and dry ingredients together in order to achieve a smooth, shiny, and flowing mixture. A good way to tell if you have done the macaronage stage correctly is if you can hold up the spatula and draw a figure 8 with the mixture without it breaking off.
Ingredients for Pumpkin Spice Cheesecake Macarons
Ingredients for french macarons:
- Powdered sugar. This will aid in the flavor and structure of the finished macarons.
- Almond flour. Be sure that you are using almond flour and not almond meal.
- Pumpkin spice. You can find my homemade pumpkin spice recipe here.
- Egg whites. Having your egg whites at room temperature will make it easier to whip them.
- Granulated Sugar. Sugar will give structure to the beaten egg whites.
Ingredients for cream cheese icing:
- Powdered Sugar. This will sweeten and firm up the icing.
- Cream Cheese. Make sure the cream cheese is very soft to make for easy mixing.
- Unsalted Butter. Make sure the butter is thoroughly softened too.
- Vanilla Extract. This will add flavor to the icing.
How to make french macarons
French Macarons
Step 1: Line a cookie sheet with a silicone mat or parchment paper.
Step 2: Using a food processor, pulse the powdered sugar, almond flour, and pumpkin spice until fully combined and rid of lumps. Sift the dry ingredients into a large bowl. If you don’t have a food processor you can sift the ingredients together.
Step 3: In a medium bowl, prepare the french meringue. You can use a stand mixer for this, but I prefer a hand mixer or an immersion blender with a whisk attachment for a batch this small. Beat the egg whites on low speed until they get frothy. Increase the speed and slowly add the sugar. Beat until stiff peaks form.
Step 4: Add the french meringue into the dry ingredients and begin to gently fold with a silicone spatula. This process is called macaronage. You will know the batter is ready when the ingredients are fully combined and not streaky.
Step 5: Transfer the batter to a piping bag fitted with a piping tip. Pipe 1-inch disks onto the prepared cookie sheet.
Step 6: Firmly tap the cookie sheet onto the counter 3 or 4 times to bring any air bubbles to the surface. Use a toothpick to pop any remaining air bubbles.
Step 7: Let the pumpkin spice macarons rest for an hour. There needs to be a dry layer on the top. You should be able to run your finger over the top without any transferring to your finger. If it is really humid outside this process will likely take longer.
Step 8: Preheat the oven to 280 degrees (F).
Step 9: Place the macarons on the middle rack of the oven and bake for 5 minutes, rotate the cookie sheet, bake for another 5 minutes and rotate the cookie sheet again, bake for 5 minutes. 15 minutes in total. The macarons should not have any color to them, and they should peel off of the mat easily.
Step 10: Remove from the oven and allow to cool completely.
Cream Cheese Icing
Step 1: In a medium bowl combine the room temperature cream cheese and butter. Use a hand mixer to beat until fully combined and fluffy.
Step 2: Add the vanilla and half of the powdered sugar. Beat until fully combined.
Step 3: Add the rest of the powdered sugar and beat for about 3 minutes or until the icing is fluffy.
Assembly
Step 1: Transfer the icing to a piping bag fitted with a piping tip. I use this bag and this tip
Step 2: Pipe your desired amount of icing onto the inside of one macaron shell.
Step 3: Sandwich another macaron shell on top and enjoy!
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More pumpkin spice recipes
- Caramel Pumpkin Spice Cheesecake Macarons- These macarons are very similar to this french macaron recipe, but they have a dollop of homemade caramel in the center.
- Pumpkin Spice Baked Donuts- Moist and fluffy donuts flavored with pumpkin spice and pumpkin puree and topped with a pumpkin spice glaze. The perfect donuts!
- Pumpkin Spice Coffee Cake- This coffee cake is flavored with pumpkin spice, topped with a crumble, and drizzled with a sweet glaze!
- Pumpkin Spice Blondie Bites- These look like the tastiest little pumpkin spice desserts! They even have a swirl of icing on top.
Pumpkin Spice Cheesecake French Macarons
Pumpkin Spice Cheesecake French Macarons
Ingredients
For Shells:
- 1 2/3 cup (200 grams) powdered sugar
- 1 cup (110 grams) almond flour
- 1 1/2 teaspoon pumpkin spice
- 3 large (100 grams) egg whites
- 1/4 cup (50 grams) granulated sugar
For Icing:
- 4 ounces cream cheese room temperature
- 4 tablespoons (56 grams) unsalted butter room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups (170 grams) powdered sugar
Instructions
For Shells:
- Line a cookie sheet with a silicone mat. I highly recommend a silicone mat of some kind, but if you don’t have one then you can also use parchment paper. Set aside.
- Using a food processor, pulse the powdered sugar, almond flour, and pumpkin spice until fully combined and rid of lumps. Don’t do this for too long or you will make almond butter. Sift the dry ingredients into a large bowl. If you don’t have a food processor you can sift the ingredients together.
- In a medium bowl, prepare the french meringue. You can use a stand mixer for this, but I prefer a hand mixer or an immersion blender with a whisk attachment for a batch this small. Beat the egg whites on low speed until they get frothy. Increase the speed and slowly add the sugar. If you add the sugar too fast you will deflate the meringue. Beat until stiff peaks form. This is when you pull the beater out and the meringue stands up with a slight curve. It should not fall or jiggle too much if you move the beater. If you want to add food coloring, do it now, but add it sparingly or you will make the meringue too liquidy.
- Add the french meringue into the dry ingredients and begin to gently fold with a silicone spatula. This process is called macaronage. You will know the batter is ready when the ingredients are fully combined and not streaky. You should be able to hold the spatula above the bowl and draw a figure 8 smoothly without the batter breaking off. A good way to test if the batter is ready is to place a very small amount in your piping bag and pipe it onto your mat. If the batter is stiff and does not spread at all, then it is not ready. If the batter immediately runs out, then you have over folded. The batter should spread slightly and the tops should even out (there shouldn’t be any little tips sticking out), but it should not be runny.
- Transfer the batter to a piping bag fitted with a piping tip. Pipe 1-inch disks onto the prepared cookie sheet.
- Firmly tap the cookie sheet onto the counter 3 or 4 times to bring any air bubbles to the surface. Use a toothpick to pop any remaining air bubbles.
- Let the pumpkin spice macarons rest for an hour. There needs to be a dry layer on the top. You should be able to run your finger over the top without any transferring to your finger. If it is really humid outside this process will likely take longer.
- Preheat the oven to 280 degrees (F). This is the temperature that I have found works well for my oven, but you may need to play around with the temperature to find what works best for your oven.
- Place the macarons on the middle rack of the oven and bake for 5 minutes, rotate the cookie sheet, bake for another 5 minutes and rotate the cookie sheet again, bake for 5 minutes. 15 minutes in total. The macarons should not have any color to them, and they should peel off of the mat easily.
- Remove from the oven and allow to cool completely.
- If the macarons were baked correctly they should easily peel off of the silicone mat.
For Icing:
- In a medium bowl combine the room temperature cream cheese and butter. Use a hand mixer to beat until fully combined and fluffy.
- Add the vanilla and half of the powdered sugar. Beat until fully combined.
- Add the rest of the powdered sugar and beat for about 3 minutes or until the icing is fluffy.
Assembly:
- Transfer the icing to a piping bag fitted with a piping tip.
- Pipe your desired amount of icing onto the inside of one macaron shell.
- Sandwich another macaron shell on top.
Nutrition
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