Holiday Cookie #3: Pumpkin Spice Macarons

For this week’s holiday cookie, I have seasonal must. Yep, I went there, Pumpkin Spice Macarons. And I think you are going to love them as much as me.

Spiced Pumpkin Macarons via Bakers Royale

The secret ingredient—Kahlúa Pumpkin Spice—shut the front door!

How cool is that, I had no idea Kahlúa even made this flavor until I recently started working with them. My brain has been slamming me with one idea after another with all the possibilities— stay tuned, because you betcha there are more than a few recipes coming up with this seasonal flavor along with other Kahlúa flavors.

Spiced Pumpkin Macarons from Bakers Royale

For now, let’s concentrate on these Pumpkin Spice Macarons. The cookie portion is infused with cinnamon, nutmeg, ginger and cloves—no allspice, I’m not a fan of it in my sweets.  The filling is a pumpkin caramel pumped up with some of Kahlúa Pumpkin Spice. Sure it’s not necessary, but why would you skip it—this seasonal Kahlúa makes the ensemble.

And if your not into macarons, well, make the filling and spread it between two of your favorite cookies.

Spiced Pumpkin Macarons with Bakers Royale

For more recipe ideas and inspiration don’t forget to check out Kahlúa’s various social channels below:

And here are the other holiday cookies in this series:

Holiday Cookie #1: Sour Cherry and Chocolate Chip Oatmeal Cookies

Holiday Cookie #2: Dulce de Leche Sandwich Cookies 

Spiced Pumpkin Macarons via Bakers Royale 210x260

this recipe

Pumpkin Spice Macarons

Yield: Makes 35 macarons



  • 135g (1/2 cup) egg whites (about 4 eggs)
  • 45g (1/4 cup) granulated sugar
  • 215g (2 cups plus 1/3 cup) powdered sugar
  • 145g (2 cups plus 1/2 cup) almond meal
  • 3/4 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon cloves


  • 1 cup sugar
  • 1/4 cup water
  • 3 tablespoon pumpkin puree
  • 3 tablespoon Kahlua Pumpkin Spice


Preparation: Line bakesheet wtih parchment and heat oven to 350 degrees F.

To make cookies

  1. Place egg whites and sugar in a stand mixer bowl and fit mixer with a whisk attachment. Beat on medium low speed until egg whites start to form loose translucent bubbles. Increase mixer speed to medium and beat until meringue turns foamy and white and starts to resemble well lathered shampoo, about 2 minutes. Increase mixer to high and beat until meringue holds glossy stiff peaks, about another 2-3 minutes. Turn off mixer.
  2. Process powdered sugar, almond meal, cinnamon, nutmeg and cloves in a food processor for a minute and then push it through a fine mesh sieve to sift.
  3. Add dry ingredients to meringue. Using a sturdy spatula fold and smash dry mixture into meringue against the bowl for about 20-25 folds. Don’t worry about being gentle, the idea is to knock the air out of it. The batter should hold its shape when spooned on itself and start to slowly flatten out after about 15-20 seconds; the consistency should resemble flowing lava. Start checking the batter after 20 folds for readiness.
  4. Fill a pastry bag with batter and pipe 1 1/2 inch rounds onto prepared bakesheets. Take hold of each pan and give it quick hard tap against the counter, turn the pan 90 degrees and give it another quick hard tap. This will deflate any bubbles and prevent cracked shells.
  5. Bake for about 12-15 minutes. Remove from oven and transfer to a cooling rack. Leave shells to cool completely in pan. Shells will cleanly peel away from parchment when ready.

To make filling:

  1. In a saucepan, combine sugar and water. Have a wet pastry brush on hand to wash down crystals from the side of the pan as needed. Bring the mixture to a boil over medium-high heat. Using the handle of the pot, gently tilt and swirl the pan every few minutes - do not stir. Take the mixture to a medium amber stage then let it go another 15-30 seconds until it reaches a dark amber stage. Stir in pumpkin puree and Kahlua Pumpkin Spice.


  1. Pipe filling onto underside of one cookie and place the underside of a second cookie on top.

Disclosure: This post is sponsored by Kahlúa as part of an ongoing ambassadorship. However, all opinions expressed are my own.

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  1. Avatar for Naomi RobinsonMonique says

    These are perfectly divine! For the filling, perhaps you meant 1/4 water, rather than sugar?

  2. Avatar for Naomi RobinsonThe Blonde Chef says

    These are, of course, gorgeous! I am so intimidated by macarons (something I need to get over) but these are tempting me to give them a go! Great post!

  3. Avatar for Naomi RobinsonEllen@BakeItWithBooze says

    Great idea and love the inclusion of the Kahlua…One of our baking favorites! I’ve been looking for a boozy macaron for quite some time. The filling recipe lists sugar twice; I believe the 1/4 measure is the water, correct?

    Thank you!

  4. Avatar for Naomi says

    I have never made macarons before but I really want to. I am going to have to buy a mountain of almond flour just so that I can try these. They look and sound amazing.

  5. Avatar for Naomi RobinsonSarah | Broma Bakery says

    Oh OK. I see how it is. Light and airy macarons with the best fall flavor there is. No big deal.
    Definitely putting these on my To Bake list!!

  6. Avatar for Naomi RobinsonLisa @ Healthy Nibbles & Bits says

    These macarons are just gorgeous! I had no clue Kahlua made a seasonal liqueur!

  7. Avatar for Naomi RobinsonAngelyn @ Everyday Desserts says

    these are beautiful! and as always, your pictures are simply out of this world.

  8. Avatar for Naomi RobinsonJulia @ Sprinkled With Jules says

    Genius! I love the addition of Kahlua. I never knew they had a seasonal pumpkin one either! I’m going to have to find it!

  9. Avatar for Naomi RobinsonMonica @ Mocha and Moccasins says

    Yum! I’m 100% making this! I always use the left over egg yolks for making creme brûlée.. I can see a pumpkin spice creme brûlée in the near future!

  10. Avatar for Naomi RobinsonAmanda @ Cookie Named Desire says

    This sounds incredible. It’s the perfect seasonal cookie and the addition of Kahlua is wonderful.

  11. Avatar for Naomi RobinsonJess says

    I’ve been dying to make macarons but my boyfriend hates them. I think I’m going to make these and eat them all to myself because it sounds divine!

  12. Avatar for Naomi RobinsonSteven says

    I’ve been making macarons for the last 6 months and have gotten pretty good at it. I made this recipe last night with a friend to teach her the process. What I found is for the amount of dry ingredients this recipe calls for, you should use 6 egg whites, not 4. My shells were very dense, yet without the proper amount of moisture, the tops crinkled and we’re not smooth. I’ve never seen this before with any of the dozen plus batches I’ve made. Try cutting back by half and use 3 egg whites, or keep the 2 cups each and use 6 whites. The texture will be much better