Preheat the oven: Set your oven to 300°F (150°C) and line two baking sheets with parchment paper. This ensures an even bake and prevents sticking.

Mix the dry ingredients: In a bowl, whisk together the almond flour, powdered sugar, and pumpkin pie spice until smooth. This step is crucial for a seamless macaron shell.

Whip the egg whites: In a separate bowl, whip the egg whites on medium speed until foamy, then gradually add granulated sugar. Continue until stiff peaks form, indicating a perfect airy texture.

Combine the mixtures: Gently fold the dry ingredients into the whipped egg whites until just combined. Take care here; over-folding could deflate the mixture, affecting the final texture.

Pipe the shells: Transfer the batter to a piping bag and pipe small circles onto the prepared baking sheets. Allow them to rest for 30 minutes until a skin forms on the surface.

Bake to perfection: Place your trays in the oven and bake for 15-20 minutes. The shells should expand slightly and be firm but soft inside. Let them cool completely before filling with the creamy buttercream.

Optional: Drizzle with melted chocolate for an extra touch of decadence.