Pumpkin Cheesecake Macarons have officially stolen my heart this fall! There’s something magical about biting into a delicate, crisp macaron shell that gives way to a creamy, spiced pumpkin cheesecake filling. I remember the first time I tried making macarons, and let me tell you, it was a disaster! But I kept at it, and discovering how to make these easy pumpkin cheesecake macarons feels like unlocking a secret level of baking. The aroma of cinnamon and pumpkin spice filling my kitchen always makes me feel so cozy, and these fall pumpkin cheesecake macarons are the perfect treat to share with loved ones. Let’s get baking!
Why You’ll Love This Pumpkin Cheesecake Macarons
- The taste is an incredible blend of crisp, chewy macaron shells and a rich, spiced pumpkin cheesecake filling.
- While macarons can seem intimidating, this pumpkin cheesecake macaron recipe is surprisingly manageable with a few key tips.
- Enjoy a delightful fall treat that’s naturally vegetarian and offers a satisfying flavor profile.
- Perfect for impressing guests or simply treating yourself, these cookies are a budget-friendly way to enjoy a gourmet dessert.
- This pumpkin cheesecake macaron recipe is a fantastic way to get the whole family involved in baking.
- The prep time is reasonable, making these a doable project for a weekend afternoon.
- They’re a beautiful addition to any holiday cookie platter or dessert table.
- The unique cheesecake filling sets these apart from typical pumpkin spice macarons.
Ingredients for Pumpkin Cheesecake Macarons
Gathering the right pumpkin cheesecake macaron ingredients is the first step to baking these beauties. You’ll need:
- 100 g egg whites – aged at room temperature for best meringue
- 100 g granulated sugar – for sweetening and stabilizing the meringue
- 105 g almond flour – finely ground for smooth shells
- 105 g powdered sugar – for sweetness and structure
- Food coloring (red, yellow, and a touch of brown) – to achieve that perfect pumpkin hue
- 1/4 cup (56 g) cream cheese, softened – the creamy base of our filling
- 2 tbsp (28 g) unsalted butter, softened – adds richness to the filling
- 2 tbsp (28 g) pumpkin puree – for that authentic fall flavor
- 3 cups (382 g) powdered sugar, sifted – to thicken the cheesecake filling
- 1/4 tsp cinnamon, 1/8 tsp ground ginger, 1/8 tsp ground allspice – the essential spices for that cozy taste
- 1/2 tsp vanilla extract – enhances all the flavors
- Optional: Orange candy melts, graham cracker crumbs – for a delightful finishing touch
How to Make Pumpkin Cheesecake Macarons
- Step 1: Begin by preparing your baking sheets, lining them with parchment paper or silicone mats for easy release. Get your oven preheating to 300°F (150°C) so it’s ready when your piped macarons are.
- Step 2: In a medium bowl, sift together the almond flour and powdered sugar. This step is crucial for achieving those smooth, delicate macaron shells.
- Step 3: In a heatproof bowl set over simmering water, whisk the egg whites and granulated sugar. Continue whisking until the sugar has completely dissolved and the mixture feels frothy – this is the start of your meringue.
- Step 4: Transfer the warm egg white mixture to a stand mixer fitted with a whisk attachment. Beat on medium-high speed until stiff, glossy peaks form. This robust meringue is key to how to make pumpkin cheesecake macarons that have the perfect structure.
- Step 5: Gently fold the sifted almond flour and powdered sugar mixture into the meringue. Continue folding until the batter is smooth, glossy, and flows like thick lava off your spatula.
- Step 6: If you’re aiming for that signature pumpkin look, now is the time to add your food coloring. A mix of red, yellow, and a tiny bit of brown will give you a lovely pumpkin hue.
- Step 7: Transfer the batter to a piping bag fitted with a round tip. Pipe uniform circles onto your prepared baking sheets.
- Step 8: Once piped, firmly bang the baking sheets on your counter a few times. This helps release any trapped air bubbles, preventing cracked shells.
- Step 9: Let the piped macarons rest at room temperature for about 20–40 minutes, or until the tops feel dry to the touch. This skin prevents cracking during baking.
- Step 10: Bake for 15–20 minutes, rotating the trays halfway through to ensure even cooking. You’re looking for the shells to be firm and slightly lifted from the parchment.
- Step 11: Allow the macaron shells to cool completely on the baking sheets before attempting to remove them. Patience here is vital!
- Step 12: While the shells cool, prepare the filling. Beat the softened cream cheese and butter in a bowl until smooth and creamy.
- Step 13: Incorporate the pumpkin puree, sifted powdered sugar, cinnamon, ginger, allspice, and vanilla extract into the cream cheese mixture.
- Step 14: Whip everything together until light and fluffy. If it seems too thick, add a tiny splash of milk; if too thin, a bit more powdered sugar.
- Step 15: Pipe a dollop of the pumpkin cheesecake filling onto the flat side of one macaron shell.
- Step 16: Gently sandwich it with another macaron shell, pressing just enough to spread the filling to the edges.
- Step 17: For an extra festive touch, drizzle with melted orange candy melts and sprinkle with graham cracker crumbs.
- Step 18: Refrigerate your finished pumpkin cheesecake macarons overnight. This allows the filling to set and the shells to absorb some moisture, creating that perfect chewy texture.
Pro Tips for the Best Pumpkin Cheesecake Macarons
Achieving macaron perfection is all about the details! Here are my top tips to ensure your pumpkin cheesecake macarons turn out beautifully every single time.
- Always use aged egg whites. Letting them sit out overnight or for a few days in the fridge (then brought to room temperature) creates a more stable meringue, which is crucial for those delicate shells.
- Don’t rush the macaronage! Properly folding the dry ingredients into the meringue is key. You’re looking for a batter that flows like lava, thick but smooth, not too stiff and not too runny.
- Resting is non-negotiable. Allowing the piped shells to dry creates that signature “foot” and prevents cracking during baking. Test by gently touching the tops – they should be dry and not stick to your finger.
- Accurate oven temperature is vital. Macarons are finicky, so using an oven thermometer can help ensure you’re baking at the correct 300°F (150°C).
What’s the secret to perfect pumpkin cheesecake macarons?
The secret to the best pumpkin cheesecake macarons lies in a perfectly executed meringue and the correct macaronage technique. Getting the batter consistency just right, so it flows smoothly but isn’t too thin, is paramount for achieving those beautiful, smooth shells with the signature “foot.” For more on baking techniques, check out these testing the elements.
Can I make pumpkin cheesecake macarons ahead of time?
Absolutely! These macarons are actually best when made ahead. You can prepare the shells and filling up to 24 hours in advance. Store the cooled shells in an airtight container at room temperature, and the filling in the fridge. Assemble just before chilling them overnight.
How do I avoid common mistakes with pumpkin cheesecake macarons?
To avoid common pitfalls and ensure your pumpkin cheesecake macarons don’t turn out flat, always measure your ingredients precisely, especially the almond flour and powdered sugar. Overmixing the batter during macaronage is a common culprit for flat shells, so fold gently until just combined. If you’re looking for more baking inspiration, consider these desserts.
Best Ways to Serve Pumpkin Cheesecake Macarons
These delightful pumpkin cheesecake macarons are a showstopper on their own, but I love pairing them with a warm cup of spiced apple cider or a smooth coffee. For a stunning dessert platter, arrange them alongside mini pumpkin pies or spiced pear tarts. They also make for a beautiful presentation as part of a larger holiday spread. If you’re looking for complementary flavors, consider serving these cheesecake pumpkin spice macaron cookies with a simple vanilla bean ice cream or a dollop of freshly whipped cream to balance the rich filling. For a similar delicate dessert, try these pistachio pavlova meringue cakes.
Nutrition Facts for Pumpkin Cheesecake Macarons
Here’s a look at the nutritional breakdown for these delicious treats, per serving (which is one delightful macaron):
- Calories: 110
- Fat: 4g
- Saturated Fat: 2g
- Protein: 2g
- Carbohydrates: 18g
- Fiber: 1g
- Sugar: 18g
- Sodium: 15mg
Nutritional values are estimates and may vary based on specific ingredients and quantities used in your homemade pumpkin cheesecake macarons.
How to Store and Reheat Pumpkin Cheesecake Macarons
Proper storage is key to enjoying your homemade pumpkin cheesecake macarons at their best. Once your beautiful macarons have cooled completely after assembly, it’s time to think about preservation. The best method is to place them in an airtight container. For immediate enjoyment within the next 3-4 days, store them in the refrigerator. This helps the filling set perfectly and keeps the shells from becoming too soft too quickly.
If you’ve made a large batch and want to save some for later, freezing is an excellent option. Carefully wrap each macaron individually in plastic wrap, then place them in a freezer-safe container or bag. They can be stored in the freezer for up to 3 months. To enjoy your frozen treats, transfer the macarons to the refrigerator overnight to thaw slowly. Avoid reheating them in the oven, as this can dry out the delicate shells. Simply let them come to room temperature naturally after thawing.
Frequently Asked Questions About Pumpkin Cheesecake Macarons
What are pumpkin cheesecake macarons?
Pumpkin cheesecake macarons are a delightful twist on the classic French macaron. They feature two delicate, crisp-yet-chewy meringue shells sandwiching a creamy, spiced pumpkin cheesecake filling. They’re a perfect marriage of airy cookie and rich, decadent filling, embodying the essence of fall flavors.
Why are my pumpkin cheesecake macarons flat?
Flat pumpkin cheesecake macarons often result from an overworked batter (over-macaronage) or a weak meringue. Ensure your egg whites are at room temperature and whipped to stiff peaks. When folding in the dry ingredients, stop when the batter flows like thick lava, not too runny. Also, make sure your oven temperature is accurate and you’re not opening the oven door too early. For more on common baking issues, you might find information on the beauty of food helpful.
What are the best pumpkin cheesecake macaron flavors to try?
While the classic spiced pumpkin and cream cheese filling is incredible, the pumpkin cheesecake macaron flavors can be expanded! Consider adding a hint of maple to the filling, a touch of brown butter, or even a swirl of salted caramel. For the shells, you could try adding a bit of pumpkin pie spice directly into the batter, or even coloring them a deeper, richer orange.
Can I make pumpkin cheesecake macarons ahead of time?
Yes, absolutely! These homemade pumpkin cheesecake macarons are actually best when made a day in advance. This allows the flavors to meld and the filling to slightly soften the interior of the shells, creating that desirable chewy texture. Store the assembled macarons in an airtight container in the refrigerator.
Variations of Pumpkin Cheesecake Macarons You Can Try
Once you’ve mastered the classic, don’t be afraid to get creative with your pumpkin cheesecake macarons! These variations offer exciting new flavor profiles and textures to explore.
- Spiced Pumpkin Cheesecake Macarons: Amp up the warmth by adding a pinch more cinnamon, nutmeg, and cloves to both the macaron shells and the filling. This creates a more intensely spiced flavor that’s perfect for chilly days.
- Maple Pecan Pumpkin Macarons: Incorporate finely chopped toasted pecans into the macaron batter for a delightful crunch. For the filling, swap a tablespoon of powdered sugar for maple syrup and add a bit more cream cheese for a richer, maple-infused cheesecake flavor.
- White Chocolate Cream Cheese Pumpkin Macarons: For a touch of sweetness and elegance, fold melted white chocolate into the cream cheese filling. This complements the pumpkin spice beautifully and offers a smoother, sweeter profile reminiscent of a white chocolate pumpkin truffle.
- Dairy-Free Pumpkin Macarons: If you need a dairy-free option, you can adapt this recipe! Use a firm dairy-free cream cheese alternative and vegan butter for the filling. Ensure your egg whites are properly aged and whipped for the shells, and enjoy these delightful cream cheese pumpkin macarons without the dairy.
Pumpkin Cheesecake Macarons: 10 Amazing Tips
- Total Time: 1 hour 55 minutes
- Yield: 26 macarons 1x
- Diet: Vegetarian
Description
These pumpkin cheesecake macarons feature delicate, crisp shells with a chewy interior, filled with a creamy, spiced pumpkin cheesecake mixture. They are a perfect fall-themed dessert.
Ingredients
- 100 g egg whites
- 100 g granulated sugar
- 105 g almond flour
- 105 g powdered sugar
- Food coloring (red, yellow, and a touch of brown)
- 1/4 cup (56 g) cream cheese, softened
- 2 tbsp (28 g) unsalted butter, softened
- 2 tbsp (28 g) pumpkin puree
- 3 cups (382 g) powdered sugar, sifted
- 1/4 tsp cinnamon
- 1/8 tsp ground ginger
- 1/8 tsp ground allspice
- 1/2 tsp vanilla extract
- Optional: Orange candy melts, graham cracker crumbs
Instructions
- Prepare baking sheets lined with parchment paper or silicone mats.
- Sift almond flour and powdered sugar together.
- In a heatproof bowl over simmering water, whisk egg whites and granulated sugar until frothy and sugar is dissolved.
- Transfer to a stand mixer and beat until stiff peaks form.
- Gently fold in the almond flour mixture until the batter is glossy and flows like thick lava.
- Add food coloring if desired to achieve a pumpkin hue for your macarons.
- Pipe circles onto the prepared trays.
- Bang trays to release air bubbles.
- Rest for 20–40 minutes until the tops feel dry to the touch.
- Bake at 300°F (150°C) for 15–20 minutes, rotating trays halfway through.
- Cool completely before filling.
- For the pumpkin cheesecake filling: beat cream cheese and butter until smooth.
- Add pumpkin puree, powdered sugar, cinnamon, ginger, allspice, and vanilla extract.
- Whip until fluffy. Adjust consistency with extra powdered sugar or a splash of milk if needed.
- Pipe the pumpkin cheesecake filling onto the cooled macaron shells.
- Sandwich with another macaron shell.
- Optional: Drizzle with orange candy melts and sprinkle with graham cracker crumbs.
- Refrigerate overnight before serving for the best flavor and texture of your pumpkin cheesecake macarons.
Notes
- For a milder pumpkin flavor, swap the pumpkin filling for a spiced cream cheese buttercream.
- Use white chocolate drizzle instead of candy melts for a smoother finish on your macarons.
- Add crushed pecans along with graham cracker crumbs for extra crunch.
- You can substitute 1/2 teaspoon of pumpkin pie spice for the individual spices in the filling.
- These macarons are best made ahead, as flavors develop and mature in the fridge.
- Prep Time: 45 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 macaron
- Calories: 110
- Sugar: 18g
- Sodium: 15mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg
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