Start by sifting 2 cups of powdered sugar and 1 cup of almond flour together into a large bowl and set aside.

In a clean mixing bowl, whip 3 large aged egg whites on medium speed until they reach soft peaks, about 2-3 minutes. Gradually add in 1 cup of granulated sugar until stiff peaks form.

Gently fold in the sifted almond flour mixture and 1 tablespoon of pumpkin pie spice into the whipped egg whites.

If using, add a few drops of orange gel food coloring to the batter and mix until evenly distributed.

Prepare a piping bag fitted with a round tip, and pipe 1.5-inch circles on parchment-lined baking sheets, leaving space between each. Tap the sheets gently to eliminate air bubbles.

Allow the piped macarons to rest at room temperature for 30 to 60 minutes until a skin forms on the surface.

Preheat your oven to 300°F (150°C). Once the shells have formed a skin, bake for 15 minutes, rotating halfway.

While cooling, beat together 4 ounces of cream cheese, 1/2 cup of pumpkin puree, 1 cup of powdered sugar, 1 tablespoon of pumpkin pie spice, and 1 teaspoon of vanilla extract until smooth.

Once cooled, pair the shells by size, pipe or spread a generous dollop of filling, and sandwich them together.

For best flavor, refrigerate the assembled macarons for at least 24 hours before enjoying.