Preheat your oven to 300°F (150°C) and line two baking sheets with parchment paper.

In a mixing bowl, sift together the almond flour and powdered sugar. This ensures a smooth macaron shell.

In a separate bowl, whip the egg whites until frothy. Gradually add the granulated sugar and continue to whip until stiff peaks form.

Gently fold in the pumpkin pie spice, vanilla extract, and pumpkin puree into the meringue mixture.

Carefully add the almond flour mixture to the meringue, and fold until well combined. Be cautious not to deflate the batter.

Transfer the batter to a piping bag fitted with a round tip. Pipe small circles onto the prepared baking sheets, leaving space between each. Tap the baking sheet on the counter to remove air bubbles.

Let the macarons rest at room temperature for 30-60 minutes until they form a skin. You should be able to lightly touch the surface without it sticking to your finger.

Bake in the preheated oven for 15-20 minutes. Rotate the sheets halfway through to ensure even baking.

Once baked, allow the macarons to cool completely before removing them from the parchment paper.

Pair the macaron shells with your favorite buttercream or cream cheese filling, and sandwich them together.