pumpkin pie macarons

okay i’m not one to write novels before my recipes, but these pumpkin pie macarons deserve a little story time action.

pumpkin ganache may just be the bane of my existence because this was SO HARD to pull off. i thought it would be as simple as adding pumpkin puree and spices to a white chocolate ganache, but boyyyy i was wrong. when i tried doing that, the ganache was super runny and grainy, so i had to do some research.

i experimented with pumpkin spice emulsion (which in my opinion tasted like a bath and body works candle), pumpkin ganache with more white chocolate than the usual ratio i use (which tasted only like white chocolate), and even using melted pumpkin ice cream instead of heavy cream, which, okay it worked like a freakin charm but it wasn’t as pumpkin-y as i wanted.

feeling extremely defeated, i finally found Francois Payard’s recipe. it had real pumpkin puree, white chocolate, heavy cream and even cornstarch to help thicken the ganache! i tried it out, filled some macaron shells with it and was thrilled to find out that this was almost exactly what i wanted. it ended up being a bit too wet, as it made my shells soggy on day 1, but that was an easy fix!!

this pumpkin ganache recipe is an adapted version of his; the adaptation being squeezing out the excess moisture of the canned pumpkin (see below) and replacing the spices with pumpkin pie spice!

also for those wondering about how i decorated these, it’s simple! i microwaved some white chocolate and a tiny bit of vegetable oil in a small bowl, then mixed in 2 drops of orange gel food coloring and 1/2 a drop of brown gel food coloring. make sure you’re using gel, as liquid can alter the consistency of white chocolate. then, using an eyeshadow brush i had never used before, (you can use a paint brush too lol) i dolloped a bit of the white chocolate on the shell and swooped upwards from the center of the dollop! also, those little sprinkles are graham cracker crumbs for a little extra oomph.

so there ya have it, the story of my pumpkin pie macarons. thanks for reading and here’s the recipe, i hope it doesn’t give you any trouble!!

clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon

pumpkin pie macarons


pumpkin pie spice flavored shells filled with a pumpkin ganache adapted from Francois Payard’s recipe. 



for the ganache:

1/3 cup + 1 tbsp (~60g after squeezing) canned pumpkin puree, squeezed

3/4 cup (180 g) heavy cream

1/3 cup +1 tbsp (80 g) granulated sugar 

4 tsp cornstarch

2 tsp pumpkin pie spice

3.4 oz (~95 g) white chocolate, finely chopped

7 tbsp (100 g) unsalted butter, cubed and room temp

for the shells:

1 recipe of my all purpose macaron shells

1 tbsp pumpkin pie spice 


for the ganache:

  1. place pumpkin puree in cheesecloth or paper towels and squeeze excess moisture out. if using paper towels, i highly recommend layering at least 3 so it doesn’t rip and ooze out. do this carefully!
  2. pour the heavy cream into a saucepan. combine the sugar and cornstarch together in a medium sized heat proof bowl and set aside. place the white chocolate in another heat proof bowl and set aside.
  3. heat the heavy cream on medium-high heat, until the edges start to bubble. then, pour half into the sugar mixture and whisk well until combined. add that mixture back into the leftover cream and whisk well. bring this mix to a boil.
  4. once boiling, bring the heat down to low and whisk in the pumpkin and spices until smooth. then, pour mixture over white chocolate and let sit for 5 minutes to allow the chocolate to melt. after 5 minutes, use a rubber spatula to mix the ganache together until fully combined.
  5. add in all of the butter at once, and again with your rubber spatula, mix ganache until combined and completely smooth.
  6. pour ganache onto a sheet pan and cover with plastic wrap, making sure it makes contact with the top of the ganache. chill in the fridge until set (~3 hours). you can make this up to 3 days in advance! 


for the shells:

  1. make one recipe of my all purpose macarons and add 1 tbsp pumpkin pie spice to the almond flour + powdered sugar.


  • store the macarons in an airtight container in the fridge for up to 3 days, or in an airtight container in the freezer for up to 1 month.
  • use libby’s brand pumpkin for best results, as i have found that this brand produces the smoothest ganache!

Leave a Reply

Your email address will not be published.