Since this was so well written I didn't think I should try to redo it. TO MAKE THE BUTTERCREAM
Place the eggs, sugar and coffee powder in the bowl of an electric mixer.
Place the bowl over a pot of boiling water and whisk the egg mixture while it heats just until the sugar is dissolved, test this by rubbing a bit of the mixture between your fingers, if smooth and not gritty it's ready.
Place the bowl on the mixer and attach the whisk.
Whisk on high for 10 minutes.
Continue whisking but change to a low speed add pumpkin and then the butter a little at a time.
Add the vanilla.
If the mixture is looking curdled, no worries, it comes together. Happens all the time.
Once it is fairly well combined, switch to a paddle attachment and beat on medium high for a few seconds until the frosting is nice and smooth. TO MAKE THE CARAMEL
Put the sugar in a large heavy saucepan over medium heat. Stir vigorously with a wooden spoon until the sugar melts, this will take a few minutes.
Once the sugar has all melted start adding the butter one piece at a time. Whisk until the butter is all melted
Wait about 3 seconds and then add the cream slowly. Whisk as you add until the mixture is smooth and creamy. Remove from heat.
Add the salt and whisk again a couple times just to incorporate.
Let cool in the pan for a bit and then pour, carefully, into a mason jar to store to cool completely. TO ASSEMBLE
Simply smear a bit of caramel on one macaron and a bit of buttercream on another and then sandwich them together. Repeat with remaining cookies.
Recipe by Foods of Our Lives at https://www.foodsofourlives.com/2015/11/pumpkin-spice-latte-macaroons/