1-First, sift the dry ingredients by combining 110 grams of almond flour, 200 grams of powdered sugar, and ¼ teaspoon of pumpkin pie spice into a large bowl to remove any lumps. This step ensures a smooth texture for your macarons.

2-Next, make the meringue by whisking 100 grams of egg whites in a stand mixer until foamy, then add ¼ teaspoon of cream of tartar and gradually incorporate 60 grams of granulated sugar while increasing speed.

3-Continue whisking until stiff peaks form, and if you like, mix in 2 drops of orange gel food coloring for a fun twist.

4-For the macaronage, gently fold half of the dry mixture into the meringue, then add the rest, stopping when the batter flows like lava. For more details on basic macaron techniques, check out our basic macaron tutorial on the site. Pipe the batter into 1-inch rounds on a lined baking sheet, release air bubbles by tapping the sheet, and let it rest for 30-40 minutes.

5-Bake at 300°F for 13-16 minutes, then cool completely before making the filling.

6-Cream together 57 grams of unsalted butter and 113 grams of cream cheese until smooth, gradually adding 240 grams of powdered sugar.

7-Stir in 2 tablespoons of pumpkin puree, 1 ½ teaspoons of vanilla extract, ½ teaspoon of salt, and a pinch of pumpkin pie spice.

8-Finally, assemble by piping the filling between matched shells and refrigerate for 12-24 hours to mature.