To create these amazing Pumpkin Pie Macarons, follow these detailed steps:

1. Prepare Baking Sheets: Line two baking sheets with parchment paper or silicone baking mats. You can also use a template under the parchment for even circles.

2. Combine Almond Flour and Sugar: In a bowl, sift together almond flour and powdered sugar. This ensures a smooth texture for the macaron shells.

3. Whip Egg Whites: In a clean mixing bowl, whip the egg whites using a stand mixer or handheld mixer until foamy.

4. Add Granulated Sugar: Gradually add granulated sugar while continuing to whip until stiff peaks form. The mixture should be glossy and hold its shape.

5. Incorporate Dry Ingredients: Gently fold the dry mixture into the egg whites in three additions. Be careful not to overmix; the batter should flow like lava when ready.

6. Add Color: If using, add a few drops of orange food coloring and fold gently to combine, ensuring an even color throughout the batter.

7. Pipe the Macarons: Transfer the batter to a piping bag fitted with a round tip. Pipe small, even circles onto the prepared baking sheets, leaving space between them.

8. Let Them Rest: Allow the piped macarons to sit at room temperature for 30 minutes to 1 hour, or until they form a dry skin on the surface. This helps achieve the desired feet during baking.

9. Preheat Oven: Preheat your oven to 325°F (163°C) while the macarons rest.

10. Bake the Shells: Bake the macarons for 15-20 minutes, rotating the trays halfway through for even baking. The macarons should rise and form a nice “foot.”

11. Cool: Once baked, remove from the oven and let the macarons cool completely on the baking sheets before attempting to remove them.

12. Prepare the Filling: While the shells cool, make the pumpkin filling. In a mixing bowl, beat the softened cream cheese until smooth. Add powdered sugar, pumpkin puree, vanilla extract, and pumpkin pie spice. Mix until creamy and well combined.

13. Assemble the Macarons: Once the shells are cool, match them by size. Pipe a small amount of filling onto the flat side of one macaron and sandwich it with another shell. Press gently to spread the filling to the edges.

14. Mature the Macarons: For the best flavor and texture, store assembled macarons in an airtight container in the refrigerator for at least 24 hours before serving. This helps the flavors meld beautifully.