First, preheat your oven to 325°F (163°C) and line baking sheets with parchment paper. Sift together the powdered sugar, almond flour, and pumpkin spice for the macaron shells to ensure a smooth mixture. Whisk the egg whites with granulated sugar and egg white powder until you get a stable meringue, then gently fold in the dry ingredients and add food coloring if you like.

Pipe the batter into circles on the trays and let them rest until dry, which usually takes about 30 minutes. Bake for 25-30 minutes until the shells are crisp. While they cool, prepare the pumpkin caramel sauce by melting granulated sugar until golden, then stir in heavy cream, unsalted butter, pumpkin puree, pumpkin spice, and salt until smooth; let it cool afterward.

1 Whip egg whites to stiff peaks for the meringue base.

2 Fold in dry ingredients carefully to keep the batter airy.

3 Pipe and rest the batter for even baking.

4 Bake shells at 325°F for 25-30 minutes.

5 Cook the caramel sauce slowly for the best flavor.

6 Cream butter and cream cheese for the buttercream, then mix in sauce and puree before adding powdered sugar.

For the buttercream, cream unsalted butter and cream cheese until fluffy, then blend in the pumpkin caramel sauce and puree, gradually adding powdered sugar until it’s spreadable. Assemble by layering the shells with buttercream and sauce, then chill in the refrigerator for 24-48 hours to let flavors develop. Don’t forget tips like measuring with a kitchen scale and rotating trays for even cooking to get fuller shells.