Pumpkin Marmalade

  • 85 grams (3.00 ounces) pumpkin puree
  • 10 grams (0.35 ounces) lemon juice
  • Zest of 1 lemon
  • Nutmeg, to taste
  • Cinnamon, to taste
  • 15 grams (0.55 ounces) glucose syrup
  • 2 grams (0.05 ounces) pectin NH
  • 25 grams (0.90 ounces) sugar


  • 170 grams (6.00 ounces) cream cheese
  • 130 grams (4.60 ounces) white chocolate


  • Mixer

    A stand mixer or hand mixer will work perfectly; it's essential for achieving a smooth, lump-free crème.

  • Thermometer

    To ensure the pumpkin marmalade reaches the right temperature, use a kitchen thermometer.

  • Small Saucepan

    A small, heavy-bottomed saucepan helps in even heating and prevents the marmalade from scorching.

  • Spatula

    A silicone spatula is perfect for stirring your mixtures and scraping down the sides of bowls.

  • Clean Container

    Use an airtight container to store your pumpkin marmalade, ensuring it stays fresh until use.


Step 1

We have an exciting new recipe for you! This macaron filling features a creamy cheese-based crème and a spicy pumpkin marmalade with hints of cinnamon and nutmeg that even non-pumpkin lovers will enjoy.

Step 2

To make the pumpkin marmalade: 1. Combine 85 grams (3.00 ounces) of pumpkin puree, 10 grams (0.35 ounces) of lemon juice, the zest of one lemon, nutmeg, cinnamon, and 15 grams (0.55 ounces) of glucose syrup in a pot. 2. Warm the mixture to 40°C (104°F). 3. Mix 25 grams (0.90 ounces) of sugar with 2 grams (0.05 ounces) of pectin NH, then add it to the warming mixture. 4. Stir constantly and bring it to a boil until you get a thick jam-like consistency. 5. Pour the marmalade into a clean container and let it cool. For added texture, you can use a chunkier pumpkin puree.

Step 3

To prepare the crème: 1. Ensure that 170 grams (6.00 ounces) of cream cheese is at room temperature to make mixing easier. 2. Melt 130 grams (4.60 ounces) of white chocolate using a double boiler or microwave. 3. Pour the melted chocolate over the cream cheese and mix with a stand mixer or hand mixer until smooth. 4. Spread the crème onto a macaron shell and place a dollop of pumpkin marmalade in the center before adding the top shell. If you prefer a firmer crème, refrigerate it for about 20 minutes before piping onto the macarons.

Step 4

Enjoy and Bon Appetit!


Bring some magic to your dessert table by pairing these macaron fillings with a steaming cup of spiced chai or a frothy pumpkin latte. Turn your tea time into a gourmet experience by serving these macarons alongside a spread of assorted cheeses and fresh fruits. For an elegant dessert platter, arrange the macarons with some chocolate-dipped strawberries and mini tartlets—your guests will be in awe! These versatile fillings also shine in other baked goods. Try using the pumpkin marmalade as a unique cake filling or swirling it into your morning yogurt for a seasonal twist. The creamy cheese-based crème works wonderfully as a cupcake frosting or a dip for crisp apple slices. There's no end to the delicious possibilities!


For those adhering to dietary preferences, we've got you covered! To make a gluten-free version of these macaron fillings, ensure all your ingredients are certified gluten-free, especially the cream cheese and pectin. The marmalade and crème themselves are naturally gluten-free, so just double-check your sources. To whip up a vegan version, substitute the cream cheese with a vegan cream cheese and the white chocolate with a dairy-free variety. The pumpkin marmalade requires no changes as it’s naturally vegan. Voilà! Your double-filling macarons can be enjoyed by everyone.


  • Can I use canned pumpkin puree?

    Yes, canned pumpkin puree works great, just make sure it’s pure pumpkin and not pumpkin pie filling.

  • Do I need a stand mixer, or will a hand mixer do?

    A hand mixer works just fine for this recipe; just make sure to mix until the crème is completely smooth.

  • How do I store the leftover filling?

    Store leftover pumpkin marmalade in an airtight container in the fridge for up to a week. The crème should also be refrigerated and used within a week.

  • What can I do if the marmalade is too runny?

    If the marmalade is too runny, simmer it a bit longer on low heat to reduce the liquid content until it thickens to a jam-like consistency.

  • Can I prepare the fillings ahead of time?

    Absolutely! Both fillings can be made a day or two ahead and stored in the fridge. Just give the crème a quick stir before using.

  • Can I use an alternative to glucose syrup?

    You can substitute glucose syrup with corn syrup, but it may slightly alter the texture and sweetness of the marmalade.

Nutrition facts

Recipe Yield:24 macarons
Calories:90-100 kcal per macaron
Calories (Min - Max):90 - 100
Total Fat:6g
Saturated Fat:3.5g
Total Carbohydrate:11g
Total Sugars:9g