Pumpkin Madeleines

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.

Prep Time20

Cook Time14

Total Time34

Course: Breafast, Dessert

Cuisine: French

Keyword: cookies, Fall, madeleines, Pumpkin

Servings: madeleines

Calories: 91kcal

Author: MaryAnn Dwyer

Ingredients

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.

Notes

This is the madeleine pan I use.

Make sure to use canned pure pumpkin for this recipe not pumpkin pie filling.

Nutrition