Pumpkin Cheesecake Macarons – A classic chewy french cookie is given a fall makeover with a pinch of pumpkin spice, cream cheese buttercream, and pumpkin butter.
Alright guys…hold onto your hats…it’s our first pumpkin recipe of the season! And it’s also our cookie recipe for October.
It’s been more than a year that I started this tradition and I have no intent on slowing down. So please send me your requests so we can keep this train going!
Last year’s pumpkin cookie was the pumpkin snickerdoodle. A tough cookie to beat but I think I’ve got a willing opponent today…
The Pumpkin Cheesecake Macaron!
Also around this time last year, I finally learned the proper technique for making macarons. It took lots of research and a cooking class to get there but it was all worth it. Finally, I can make these little beauties at home!
Do you guys remember my post on Nutella Macarons? I talked all about the things I learned in my class (what to do, what not to do) and gave you guys every tip I knew. Make sure to go back and read this post because, though I will have a few tips at the end of this post, they will be in addition to the Nutella Macaron tips.
For this recipe, I used the same macaron shell recipe as the Nutella Macarons, but I left out the cocoa powder, added a little pumpkin spice to the flour and a little color to the whipped egg whites. But the technique remains the same.
For the the filling, I used the same cream cheese buttercream as the red velvet macarons I made in my first macaron attempt. But I wanted to have real pumpkin in the filling, too, in order for the pumpkin flavor to be the star of the recipe.
I struggled back and forth with how to get real pumpkin in the macaron. I didn’t want to make pumpkin buttercream because it would be too much with the cream cheese buttercream in there, as well. I didn’t want to use pumpkin puree because it’s too wet and would destroy the delicate macaron shell.
And then it hit me…pumpkin butter! It’s the perfect flavor and consistency for the macaron. Plus, it’s a great balance for the cream cheese buttercream.
Pumpkin butter is just like apple butter – a spreadable puree of deliciousness with tons of spices – but made with pumpkin puree instead of apple (duh).
I’ve seen pumpkin butter sold in stores (near the jams and jellies) but it wasn’t available at my store yet. So I just made my own using this recipe from Skinnytaste. I only made a half-batch and it was more than enough.
Side note: I’ve been using the leftover pumpkin butter to flavor my coffee in the mornings. Just a teaspoon goes a long way!
These macarons are so delicate, yet chewy and BEYOND flavorful. Move over, pumpkin spice latte, there’s a new favorite pumpkin treat in town!
As promised, here are two more tips to ensure these macarons come out perfectly:
- You have to use gel food coloring when coloring egg whites. Egg whites are so sensitive to moisture so, if you use liquid food coloring, you’ll ruin the consistency of the macaron. Here is a set I bought on Amazon that I love. It has every color you’ll ever need.
- I measure all the ingredients I use in this recipe (and all my macaron recipes) with a food scale. If you don’t have one, I highly recommend getting one. Macarons are finicky cookies so you really need to be precise here. This is similar to the one I have and I love it.
There you have it – October’s cookie recipe! Where does this rank on your list of call the cookie recipes? This is definitely one of my favorites, for sure!
Here are all the kitchen tools and serveware that I used in today’s recipe. For each item sold below, I make a small commission. I only recommend items that I own and love so you can trust that each recommendation is tried and true. Thank you for supporting CPA!
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