Line two large baking sheets with parchment paper or silicon mats. Prepare a large pastry bag tipped with a simple, round tip.

Prepare the macaron batter. Sift the dry ingredients into a large mixing bowl: almond flour, confectioner's sugar and spices. Prepare the meringue in a separate mixing bowl. Whisk the egg whites and granulated sugar on high speed for 3 to 5 minutes until stiff peaks form, then add the meringue to the dry ingredients.

Fold the meringue into the dry ingredients, folding from the bottom and flattening the meringue against the sides of the mixing bowl. Fold until the batter reaches ribbon stage and settles back down onto itself within 10 seconds. Transfer the batter into the prepared pastry bag. Pipe 1 to 1 1/2 inch disks of batter onto the prepared baking sheets, spacing the cookies an inch apart.

Allow the cookies to set for 1 hour at room temperature, allowing the cookies to form a thin shell on the outside. Preheat the oven to 320F. Bake the macarons for 17 to 18 minutes, until the cookies have a light golden edge. Remove the cookies from the oven and cool completely on the pan.

Prepare the buttercream. In a large mixing bowl, whisk together the softened butter, vanilla and spices for a few minutes on high speed until the butter is fluffy. Add the sugar gradually, whisking on high speed for 2 to 3 minutes. Add the pumpkin puree last, mixing for about 20 seconds, just until it's mixed in. If the buttercream begins to separate, add an additional 1/2 cup confectioner's sugar. Transfer the buttercream into a pastry bag.

Pair the macaron shells by size. Pipe the buttercream around the edge of the cookies, leaving a bit of space in the middle for the caramel sauce. Add the caramel sauce, then top with the second half.

For best results: Store the macarons in an air-tight container in the refrigerator for 2 days, allowing the cookies to 'mature'. Remove the macarons to room temperature to thaw for at least 30 minutes before enjoying.