Grind almond flour, powdered sugar, pumpkin pie spice, and coffee grounds in a food processor.

Sift dry ingredients into a bowl and set aside.

Whip egg whites until foamy.

Gradually add granulated sugar and whip until stiff peaks form.

Fold dry ingredients into egg whites in three portions, being careful not to overmix.

Continue folding until the mixture flows off the spatula like lava in a thick ribbon.

Transfer the mixture to a piping bag with a tip.

Pipe 2-inch circles onto a tray lined with silpat, using a template.

Tap the tray on the counter to smooth out the macarons and pop any bubbles with a toothpick.

Preheat oven to 300 degrees F and let the macarons rest while the oven preheats.

Bake the macarons for 7 minutes, rotate, and bake for another 7 minutes.

Mix 1/2 cup marshmallow fluff with pumpkin pie spice and place in a piping bag with a star tip.

Whip the softened butter on high until it turns pale ivory in color.

Combine pumpkin puree with instant expresso powder and pumpkin pie spice.

Add the pumpkin mixture to the butter and whip until combined.

Add the cup of marshmallow fluff to the butter mixture and whip until combined.

Place the buttercream into a piping bag with a round tip.

Match up macaron shells.

Pipe the spiced marshmallow fluff in a ring on one of the shells.

Fill the ring with the pumpkin expresso buttercream.

Sandwich the two shells together.

Use a blowtorch to torch the outer ring of marshmallow fluff (optional).

Enjoy!