Prepare Baking Sheets: Line two baking sheets with macaron silpats or parchment paper and have a piping bag ready.

Process Dry Ingredients: Combine powdered sugar and almond flour in a food processor, pulse until fine, sift, and set aside.

Whip the Egg Whites: In a clean bowl, whip egg whites until frothy, gradually add granulated sugar, and beat to stiff peaks.

Combine Meringue and Dry Mixture: Fold the almond flour mixture into the meringue gently until it flows like a thick ribbon.

Pipe the Shells: Transfer batter to piping bag, pipe circles on baking sheets, tap to release air, and let sit for 20-30 minutes.

Bake the Macarons: Preheat oven to 320°F (160°C) and bake shells for 15-17 minutes.

Make the Filling: Cream together cream cheese and butter, then add powdered sugar, pumpkin puree, spice, and vanilla until smooth.

Assemble the Macarons: Pair shells, pipe filling onto one, press another shell on top, and refrigerate for best flavor.