Pumpkin Macaroons

All aboard the pumpkin express, first stop Halloween!!! Yes, I love Halloween, but who doesn’t?! It’s a magical time of year when the weather starts to get cool, Pumpkin Spice Lattes finally make an appearance, and people start indulging in all the dessert world has to offer. These Pumpkin Macaroons are ripe and ready for the eating! It’s the classiest pumpkin dessert you’ll eat all year!

Pumpkin Macaroons


2/3 c. Almond Flour
2 Large Egg Whites
1 tsp. Vanilla Extract
1/2 c. Granulated Sugar
1 c. Confectioners Sugar
Orange Food Coloring

1/2 tsp. Pumpkin Pie Spice
1 Pint Heavy Cream
2 tb. Confectioners Sugar
1/2 c. Pumpkin Puree

Chocolate (Chopped)
Green Decorating Frosting

Preheat the oven to 350 degrees. Beat the egg whites and granulated sugar together by hand. In a stand mixer, with a wire whisk attachment, beat on medium for two minutes. Increase the speed to medium high and beat for another two minutes. Increase the speed one more time to high speed and beat for two minutes, or until the egg whites form stiff peaks. Next, add orange food coloring and vanilla extract, and mix just until it’s completely incorporated.

Remove the bowl from the mixer, and place the confectioner’s sugar and almond flour in the middle. Using a spatula, fold in the dry ingredients. Continue to fold in the ingredients until it’s completely mixed.

Fill a piping bag, fitted with a round piping tip, with batter. On a parchment paper or a silicon baking mat lined baking sheet, pipe 1 inch round cookies. Bake for 6 minutes, turn the baking sheet around and bake for another 6 minutes.

While the cookies cool, prepare the filling. In a large mixing bowl place the heavy cream, and whip until the cream creates soft peaks. Mix in the pumpkin pie spice, sugar, and pumpkin puree.

Once the cookies are cooled, pipe the filling on one side and sandwich it with another cookie. Pop the cookies in the fridge for a half hour.

Last step, pipe green frosting onto the top of the cookie and place a chopped piece of chocolate on top.


*The cookie recipe is from a 2014 Martha Stewart Living Magazine.