Preheat a convection oven to 350°F or a standard oven to 400°F. Line 2 baking sheets with parchment paper. Draw 14 (2-inch) circles, spaced well apart, on each piece of parchment, then turn the parchment over on the pans.

Sift the almond flour and confectioners’ sugar into a large bowl and whisk together. Mound the almond flour mixture, then make a well in the center. Add 2 of the egg whites and whisk gently to break up the whites. Add the molasses, brown food coloring (if using) and pumpkin spice; stir until combined. Set aside.

Place the remaining 2 egg whites in the bowl of a stand mixer fitted with the whisk attachment and set aside.

In a small saucepan over medium-high heat, combine the granulated sugar with ⅔ cup water. Heat, stirring occasionally, until the syrup reaches 203°F (110°C).

Allowing the syrup to continue to cook, add the pinch of sugar to the egg whites and beat on medium speed to soft peaks. If the whites reach soft peaks before the syrup reaches 248°F (120°C), reduce the mixer speed to the lowest setting just to keep them moving.

When the syrup reaches 248°F (120°C), remove the pan from the heat. Turn the mixer to medium-low speed and slowly add the syrup, pouring it between the side of the bowl and the whisk. Increase the speed to medium and whip until the whites hold stiff, glossy peaks and the bowl has cooled, about 5 minutes.

Using the spatula, gently fold one-third of the meringue into the almond mixture. Add the remaining meringue a little at a time, using only as much as needed, to achieve a batter that forms a “ribbon” when folded over itself. It should not be so stiff that it holds its shape completely, but it also shouldn’t be so loose that it dissolves into itself. Aim for a slightly stiff consistency.

Transfer the mixture to a pastry bag fitted with a ½-inch round tip. Hold the bag upright about ½ inch above the center of one of the traced circles and pipe enough mixture to fill the circle. Continue to fill the remaining circles on both pans. After piping, gently tap the bottom against the work surface to help spread the batter evenly and smooth out any peaks left by the pastry bag.

If using a convection oven, bake until the tops are shiny and crisp, 8–10 minutes. If using a standard oven, place the baking sheet in the oven and, immediately lower the oven temperature to 325°F (165°C) and bake until the tops are shiny and crisp, 9–12 minutes. Transfer to a wire rack and let cool completely.

To make the cream cheese filling, place the cream cheese in a mixing bowl and mix until smooth and creamy. Add the powdered sugar and mix until evenly combined. Add vanilla extract to taste.

Spoon the cream cheese into a pastry bag fitted with a ⅜-inch (1 cm) tip. Remove the macarons from the parchment paper. Turn half of them over. Starting in the center, pipe about 1 tablespoon of the filling in a spiral pattern on the flat side of a macaron, not quite reaching the edges. Top with a second macaron, flat side down, and press gently to spread the buttercream to the edges. Repeat with the remaining macarons and filling. Makes 28 macarons.