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Pumpkin Spice Cookie Dough Macarons

Macarons filled with edible pumpkin spice cookie dough
Course: Dessert
Cuisine: American, French
Keyword: cookie, macaron


  • mixer with whisk attachment
  • macaron mats
  • sifter
  • #12 piping tip for macaron shells
  • aluminum baking trays
  • microwave


Prepared macaron shells

  • recipe follows

Pumpkin Spice Cookie Dough

  • 200 g all purpose flour
  • 150 g sugar
  • 50 g brown sugar
  • 1/4 tsp salt 2 g
  • 1/2 cup butter, softened 113 g
  • 3 TBS canned pumpkin puree 40 g
  • 2 TBS milk 3 g
  • 1/2 tsp ground cinnamon 2 g
  • 1/8 tsp pumpkin pie spice 1 g


To make the Cookie Dough

  • Add the flour to a heat safe container and microwave it for one minute. Let it sit to cool.
  • In your mixer or bowl, whip up the butter, pumpkin, spices, and sugar until well combined.
  • Add the flour and salt and combine.
  • Add the milk and combine. This dough will be extra sticky and a little wet by design so it can seal a macaron or spread between cake layers. If it is too wet for you add heat treated flour a TBS at a time or reduce the amount of milk you add.

To Assemble the Macarons

  • Make sure all of your macaron shells are paired.
  • Between two pieces of parchment, roll out your cookie dough to the thickness you'll want it in the center of your cookie. Leaving the parchment on it, set it on a tray and put it in the fridge or freezer to firm the dough, this makes it easier to handle.
  • Once the dough is firm, cut circle with a small circle cutter. Lift the pieces with your fingers or an offset spatula to transfer to one side of each cookie. Alternatively you could roll balls of dough and flatten them.
  • Seal the cookies with the top cookie. The closer the dough is to room temp, the easier it will be to seal.
  • Store in an airtight container in the refrigerator until ready to serve.