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Pumpkin Madeleines Recipe

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4.1 from 13 reviews

These Pumpkin Madeleines are a delightful autumn treat, perfectly spiced and tender with a beautiful golden hump. Lightly sweetened with brown sugar and enriched with pumpkin puree, these bite-sized French-style cakes are baked to perfection for a soft, airy texture. Optionally dipped in cinnamon sugar for an extra touch of warmth and flavor, they make an elegant snack or dessert for fall gatherings.

Ingredients

Wet Ingredients

  • 2 large eggs
  • ¼ cup pumpkin puree
  • 8 Tablespoons unsalted butter, melted and cooled

Dry Ingredients

  • 1 cup all-purpose flour
  • ½ cup brown sugar, packed
  • 2 ½ teaspoons pumpkin pie spice (see note for substitution)
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ¼ teaspoon ground cinnamon
  • 2 teaspoons granulated sugar

Instructions

  1. Whisk Eggs and Sugar: In a stand mixer bowl or large bowl, combine the brown sugar and eggs. Whisk on medium-high speed (level 8 on KitchenAid) for 8-10 minutes until the mixture becomes voluminous and pale yellow-brown, reaching the ribbon stage where the batter falls off the whisk in ribbons that linger briefly.
  2. Add Pumpkin Puree: Whisk in the pumpkin puree until fully incorporated and the mixture is smooth with a pale orange hue.
  3. Fold in Dry Ingredients: Using a spatula, gently fold in the all-purpose flour, pumpkin pie spice, baking powder, and salt until no lumps remain.
  4. Incorporate Butter: Pour in the cooled melted butter and fold carefully until combined. The batter may appear separated initially but will come together with gentle folding. Avoid overmixing to preserve the airiness.
  5. Chill Batter: Cover the bowl or transfer the batter to a piping bag and chill in the refrigerator for at least 30 minutes up to one day to thicken the batter.
  6. Prepare Pan and Preheat Oven: Preheat oven to 350°F (175°C). Lightly brush each cavity of the madeleine pan with melted butter to prevent sticking.
  7. Fill Madeleine Pan: Spoon or pipe a scant tablespoon of batter into each cavity. Keep any remaining batter chilled until ready to bake additional batches.
  8. Bake: Bake for 10-12 minutes until the madeleines have developed characteristic humps that are firm in the center when touched and edges are a dark golden brown.
  9. Cool Madeleines: Let them cool for 5 minutes in the pan, then carefully remove and transfer to a parchment-lined sheet or cooling rack to cool completely.
  10. Bake Remaining Batter: Allow the pan to cool to room temperature before adding more chilled batter and baking as before.
  11. Optional Cinnamon Sugar Dip: In a small bowl, mix ground cinnamon and granulated sugar. While madeleines are still warm but cool enough to handle (5-10 minutes), dip the base of each at an angle into the cinnamon sugar mixture.
  12. Final Cooling: Place dipped madeleines on a cooling rack or parchment paper to finish cooling for 10-15 minutes. Serve immediately and enjoy.

Notes

  • For pumpkin pie spice substitution, mix 1 teaspoon cinnamon, ¼ teaspoon ground ginger, ¼ teaspoon nutmeg, and a pinch of cloves.
  • Ensure the butter is melted and cooled to prevent cooking the eggs prematurely when folding.
  • Chilling the batter helps develop the characteristic texture and shape of madeleines.
  • Use a madeleine pan to get the traditional shell shape and hump.
  • Be careful not to overmix to keep the batter light and airy.
  • Serve madeleines fresh for best texture; they can be stored in an airtight container for 1-2 days.

Find it online: https://bitezly.com/pumpkin-madeleines-recipe/