Preheat your oven to 320°F (160°C) and line two baking sheets with macaron silpats or parchment paper.

In a food processor, combine the powdered sugar and almond flour, pulsing until fine and well mixed. Sift through a fine-mesh sieve.

Whip the egg whites until frothy, then gradually add granulated sugar and whip until stiff peaks form, about 5-7 minutes.

Gently fold the sifted almond flour mixture into the whipped egg whites until a smooth, glossy batter forms.

Pipe even circles onto the lined baking sheets, tap gently to release air bubbles, and let rest for 20-30 minutes.

Bake the macarons for 15-17 minutes; they should rise slightly and develop a hard shell while remaining chewy.

Cream together the room temperature cream cheese and unsalted butter, then mix in the powdered sugar, pumpkin puree, pumpkin pie spice, and vanilla extract until fluffy.

Once cooled, pipe filling onto the flat side of one shell and sandwich with another shell of similar size.

Store assembled macarons in an airtight container in the fridge for at least 24 hours for best flavor.