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Just in time for fall, pumpkin cheesecake macarons are a sweet treat packed with warm spices.

These macarons have all the comforting spices of fall wrapped up in a creamy frosting.  It’s a mashup of two classics pie flavors in one bite: cheesecake and pumpkin pie.

I start with my Perfect Macaron Recipe, adding 12 drops of orange and 6 drops of chocolate brown gel food coloring to get the perfect pumpkin pie color.

The filling consists of two parts: cream cheese frosting and a rich pumpkin butter.

To make the pumpkin butter, combine all of the ingredients in a pan and cook over low heat for 30 minutes.  The pumpkin purée and sugar caramelize and turn a deep brown color.  You get all of the flavors of a baked pumpkin pie in a really concentrated form-perfect for macarons!

This recipe makes more pumpkin butter than you’ll need.  Refrigerate the extra in a glass jar for a week.  It is wonderful spread on sourdough toast, biscuits, or pancakes.

After you have filled the macarons, let them sit for a day or two.  Something magical happens-the filling and the shells merge to form the perfect texture!  Be sure to check out my Perfect Macaron Recipe for all of my baking tips and tricks!

Pumpkin Cheesecake Macarons

All the warm spices of fall and a cream cheese frosting in one bite. A delicious filling for perfect macarons!

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Prep Time: 30 minutes minutes

Cook Time: 30 minutes minutes

Course: Dessert

Keyword: fillings, macarons

Makes: 50 Macarons

Author: Corey Grimsley

Ingredients

Pumpkin Butter

• 822 grams pumpkin puree (1) 29 oz can
• 100 grams brown sugar
• 1/4 cup water
• 1 tbsp pumpkin pie spice
• 1 tsp cinnamon
• 1 tsp salt

Cream Cheese Frosting

• 113 grams butter unsalted, room temperature
• 113 grams cream cheese room temperature, Philadelphia
• 240 grams powdered sugar
• 1/2 tsp vanilla extract

Metric - US Customary

Instructions

Make the Pumpkin Butter

• Combine all of the ingredients in a pan and cook over low heat for 30 minutes. The pumpkin purée will change from orange to a rich brown color.
• Allow the mixture to cool before transferring to a piping bag.

Make the Cream Cheese Frosting

• Before you begin, make sure the butter and cream cheese are at room temperature.
• In a stand mixer with a paddle attachment, whip the room temperature butter on medium-high speed for five minutes.  You will see a dramatic change-it will go from yellow to bright white and fluffy.
• Scrape down the sides of the bowl and add in the cream cheese.  Mix for another two minutes to completely combine.
• Sift the powdered sugar and add into the mixer in two batches, scraping the sides of the bowl in between. Let the mixer run for about 4 minutes and the frosting will be thick and velvety.  Add the vanilla extract mix to combine.

Make the Pumpkin Cheesecake Macarons

• Make one batch of Perfect Macarons, adding 12 drops of orange and 6 drops of chocolate brown gel food coloring to the meringue.
• Pair matching shells and pipe a ring of frosting onto the bottom of each cookie.
• Fill the center of the ring with thepumpkin butter and top with the matching shell.
• Let the macarons rest for 24 hours before enjoying!

Notes

• This pumpkin butter recipe makes more than you will need to fill one batch of macarons (50 cookies).  Store the extra pumpkin butter in a glass jar in the refrigerator for two weeks.  It is delicious on toast, biscuits, or pancakes!
• This cream cheese frosting recipe is half of my original recipe and omits the milk for a thicker consistency.    

Did you try this recipe?Let me know how it was!