Gather your ingredients:
Creme of Tartar
Pumpkin Pie Spice
Trader Joe's Pumpkin Butter
In your mixer, whip 3 egg white and 1/4 teaspoon of creme of tartar on medium for 3 minutes, then on high for an additional 4 minutes.
While your egg whites are beating, you can mix your dry ingredients: 1 cup almond meal, 2 cups confectioner's sugar, 1 teaspoon pumpkin pie spice. When your egg whites are done beating, you will fold in the dry ingredients, starting with half, then folding in the other half after the first in incorporated well. After everything is mixed together, put the mixture in a pastry bag and pipe 1 inch circles on your cookie sheet. I like to use the silicon pan liners, it helps the macarons bake more evenly.
Pre-heat your oven to 300 degrees and wait. Your little macarons need to rest before baking. At least 30 minutes, longer if it is humid. You will know when they are ready because you will be able to touch their tops without your finger sticking to them.
Bake for 18 minutes. Remove and let cool completely. Once cool, spread Trader Joe's Pumpkin Butter on half of the macarons, then sandwhich them with the remaining half of the batch.