Name: Pumpkin spice latte macarons
Prep time: 15 min
Cook time: 30 min
Total time: 525 min
Ingredients: 220 gr white chocolate 33-34%; 120 gr organic pumpkin puree; 82 gr heavy cream; 23 gr glucose syrup; 55 gr unsalted butter room temperature; 5 gr (½ -1 teaspoon) espresso powder

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Do you like Pumpkin spice latte? How about macarons with the same flavor? These Pumpkin spice latte macarons are loaded with pumpkin spice in the shells and espresso with pumpkin in the filling. If you like Pumpkin spice latte, you will love these macarons!

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How to make Pumpkin Spice Latte Macarons

Bake macaron shells first. For recipes and instrustions check here.

I added ½ teaspoon pumpkin spice into almond flour and powdered sugar mixture. I would recommend adding not more than 1 teaspoon. Color and taste of macarons shells came out just exactly how I wanted.

Tip from Marina: you can add orange food coloring into shells.

As an Amazon associate, I make a small commission if you use any of the affiliate links below to purchase a product. Thank you for supporting my blog!

Make pumpkin spice latte ganache. Use good quality white chocolate.

Ingredients for ganache

white chocolate 33-34%
organic pumpkin puree
heavy cream
glucose syrup
unsalted butter room temperature
espresso powder

Can I substitute pumpkin puree for pumpkin pie filling?

No, pumpkin puree and pumpkin pie filling are two different things. Puree is just cooked and pureed pumpkin. Pumpkin Pie filling is flavored with spices (like cinnamon, clove, and ginger) and sweetened.

How to make Pumpkin Spice Latte ganache

Instructions:

Semi melt white chocolate in the microwave or use double boiler method.
In a small pot bring to simmer (do not boil) heavy cream, glucose syrup and espresso powder.
Pour the hot mixture over chocolate in 3 parts, mixing always with the help of a rubber spatula, you must do this fast and pressing down.
Add pumpkin puree (room temperature) and emulsify with hand blender.

Cut unsalted butter (room temperature) into small pieces and add to the ganache. Emulsify with hand blender.
Transfer to a glass container (or any flat surface) and cover with plastic wrap “to contact”. Ganache should set in the refrigerator for 6-8 hours (or overnight).
Transfer into pipping bag with round pipping tip and fill macarons.

Can I freeze macarons filled with Pumpkin Spice latte ganache?

Yes, you can freeze macarons for 5-6 month in air-tight container with this ganache. Defrost macarons through the refregerator for a few hours of overnight. Take macarons out of the freezer and place them into the fridge, keeping in the same container they were frozen in. Do not defrost macarons in the microwave to speed up process. This do not work with macarons. Macarons are very delicate dessert and requared time to make, mature and defrost. But they are worth every minute.

If you make these Pumpkin Spice Latte macarons, please tag me on the social media and make sure to leave a rating down below. I would love to see your creations! Check also other recipes:

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5 from 3 votes