Start by thoroughly cleaning your mixing bowls, whisk, and utensils with vinegar to remove any grease.

Lay out parchment paper or a silicone mat on your baking sheets, making it ready for piping the macaron shells.

In a bowl, sift together the almond flour, powdered sugar, and ground cinnamon until well combined.

In a large mixing bowl, whip the egg whites and cream of tartar until foamy.

Gradually add granulated sugar while continuing to whip until stiff peaks form.

Carefully fold in the dry ingredients and add gel food coloring until the mixture is uniform and shiny.

Fill a piping bag with the macaron batter and pipe small circles onto the prepared silicone mat.

Gently tap the baking sheet on the counter to release any air bubbles.

Allow the shells to sit at room temperature for 40-45 minutes until they develop a slight skin.

Preheat your oven to 300°F (150°C) and bake for 13-14 minutes.

Let them cool completely before removing to ensure their structure remains intact.

Prepare the pumpkin buttercream by combining pumpkin puree, unsalted butter, cream cheese, brown sugar, cinnamon, pumpkin spice, and more powdered sugar.

Beat until smooth and creamy.

Pair macaron shells and pipe a generous dollop of buttercream on one shell before topping with another.

Melt the butterscotch chips until smooth and attach candy eyes onto the macaron tops.

Draw a small beak with melted chips and decorate with candy corn.