Begin by thoroughly cleaning all your bowls, spatulas, and baking sheets with vinegar. Preheat your oven to 300°F.

In a bowl, sift together the almond flour, powdered sugar, and ground cinnamon. In a separate bowl, whip the egg whites with cream of tartar until frothy. Gradually add granulated sugar until stiff peaks form.

Transfer the macaron batter into a piping bag and pipe small circles onto the prepared baking mat. Allow the macarons to sit until a skin forms, about 40 to 45 minutes.

Carefully place the macaron trays in the preheated oven and bake for 13 to 14 minutes. Allow to cool completely on the baking sheet.

Prepare the pumpkin buttercream filling by mixing the pumpkin puree with butter and cream cheese. Gradually add brown sugar and pumpkin spice until smooth.

Pair the cooled macaron shells, pipe pumpkin buttercream onto one shell, and top with the matching shell.

Melt butterscotch chips and use them to attach candy eyes, candy corn, and other decorative elements.