These Pumpkin Madeleines are soft, delicate, light and airy. They’ve got double the pumpkin flavor and they’re perfect alongside your morning cup of tea or the perfect complement for a chilled glass of French rosé.
Ok guys. So where did October go???
How is it already the 30th?? One more day until Halloween and then WHOOOOSH, it’ll be Thanksgiving and then Christmas will be right around the corner!
I hate how all the holidays are so rushed. I mean most of the big chain stores start stocking Halloween stuff back in July and August. And before Halloween is even close to being over it’s loaded with all things Christmas.
Well, before we get to Christmas cookies, let’s enjoy something perfectly seasonal…these absolutely delicious Pumpkin Madeleines.
I hope you’re a fan of madeleines like I am. I shared these Espresso Chip Madeleines way back in 2017 from Barbara Morse’s book and I’ve been hooked on madeleines ever since.
Why You’ll Love this Recipe
These pumpkin madeleines are soft and cake-like. The take plain old cookies up a classy notch.
They’re one of the prettiest cookies. So perfect for a ladies luncheon or special event.
They are delicious enjoyed with your morning tea or coffee, as a snack or as a dessert. They pair perfectly with a glass of chilled French rosé wine.
Ingredients You’ll Need
- unsalted butter
- all-purpose flour
- baking powder
- pumpkin spice
- ground cinnamon
- salt
- large eggs
- granulated sugar
- pure pumpkin
- vanilla extract
Step-By-Step Instructions
The first step will be to melt your butter and then let it cool.
The second step is to whisk your flour, baking powder, pumpkin spice, cinnamon and salt until well combined.
The third step is to combine your eggs and granulated sugar in the bowl of a stand mixer fitted with a whisk attachment and whisk for 2-3 minutes until it’s pale yellow.
Next up, you’ll gently mix in your pumpkin and vanilla extract, followed by your dry ingredients. Once the dry ingredients are folded you’ll add your cooled butter into the batter.
You’ll spray each madeleine shell with nonstick baking spray and then fill each with 1 1/2 tablespoons of the batter. I used my 1 1/2-inch cookie scoop for this.
Before adding the trays to the oven I gently bang the pan on the countertop to level things out.
The last step is to bake the madeleines for 12-14 minutes until the madeleines are puffy and the tops spring back when gently pressed. Do not overbake. You’ll remove them from oven to cool on rack for 2-3 minutes. Use offset spatula to remove from pan.
I know there’s a specific time for all things pumpkin, but frankly I enjoy these and anything pumpkin all year round. Pure pumpkin is available at your local market all year round, so why not bake a batch whenever you get the craving? Hope you give these a go this season!
Please let me know if you give the recipe a try. And if you have any questions about the recipe, just drop a comment below. Enjoy!
A Few Cook’s Notes for Pumpkin Madeleines
This is the madeleine pan I use.
Make sure to use canned pure pumpkin for this recipe not pumpkin pie filling.
Pumpkin Madeleines
Print Recipe Pin RecipeIngredients
- 1/2 cup (one stick) unsalted butter
- 1 1/3 cups all-purpose flour
- 1 tsp. baking powder
- 3/4 tsp. pumpkin spice
- 1/4 tsp. ground cinnamon
- 1/4 tsp. salt
- 2 large eggs, room temperature
- 2/3 cup granulated sugar
- 7 Tbsp. pure pumpkin
- 2 tsp. vanilla extract
Instructions
- Preheat oven to 350 degrees. Spray madeleine pans with nonstick baking spray and set aside.
- Melt your butter in a small saucepan over medium heat, then remove from the heat to let cool.
- In a medium bowl, combine your flour, baking powder, pumpkin spice, cinnamon and salt and whisk together until well combined. Set aside,
- In the bowl of a stand mixer fitted with the whisk attachment, whisk together you eggs and sugar on medium-high for 3 minutes until pale yellow.
- Gently stir in your pumpkin and vanilla. Once combined, fold in your dry ingredients. The last step is gently stir in your cooled butter.
- Fill madeleine shells with about 1 1/2 tablespoons of the batter. I use my 1 1/2-inch cookie scoop here. Tap the pans gently on the counter before placing in your oven. Bake for 12-14 minutes until the madeleines are puffy and the tops spring back when gently pressed. Do not overbake. You'll remove them from oven to cool on rack for 2-3 minutes. Use offset spatula to remove from pan.
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