The perfect Madeleines for fall
Brown Butter Pumpkin Madeleines—Doesn’t that just sound like fall? I love Madeleines….probably because I have a Madeline, but also because they are the perfect little cake or cookie and they are super easy to make. I usually make Lemon or Honey, but this is October…we need pumpkin. So when I saw this recipe, I knew I had to try it. Something about the combination of brown butter, pumpkin, and all those fall spices makes this the absolute perfect Madeleine!
PrintBrown Butter Pumpkin Madeleines
You’ll need at least one Madeleine pan. I have one and almost every recipe makes exactly two pans. It’s really not a big deal to make them in two batches, but if you have two pans, you’ll be done in 10 minutes….just enough time to clean up the kitchen!
Preheat oven to 350º
- Prep Time: 20 minutes
- Cook Time: 10-11 minuts
- Total Time: 30 minutes
- Yield: 24 1x
Ingredients
- 1 stick unsalted butter, plus a little more for brushing on pans.
- 1 cup flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 3 large eggs, room temperature
- 2/3 cup dark brown sugar
- 1/2 cup canned pumpkin puree
- 1 teaspoon pure vanilla extract
- Powdered sugar for dusting
Instructions
- Melt butter in a small heavy sauce pan on very low heat. It will take about ten minutes for the butter to begin to brown. Once it starts to take on a golden color, watch it closely so it does not burn. Remove from the heat and allow to cool a bit.
- In a medium bowl, sift the flour, baking powder, salt and spices. Set aside.
- Place the eggs and brown sugar in the bowl of an electric mixer with the whisk attachment. Mix on medium-high for about five minutes until it becomes light and creamy. Add the pumpkin and vanilla and mix for a few seconds until combined. Slowly add in the flour mixture and mix just until combined. Gradually add the slightly cooled melted butter and mix. Use a rubber spatula to make sure all ingredients are combined with no pockets of flour mixture.
- Use a cookie scoop with a release attachment to get the same size each time. After each mold is 3/4 filled, gently tap the pan several times so the dough spreads evenly into each mold.
- Bake each pan in the center of a 350º oven for 5 minutes, rotate the pan and bake for an additional 5 to 6 minutes. The little cakes should bounce back when pressed gently with the tip of your finger when they are done.
- Allow pan to cool for a few minutes before turning the pan over onto the wire rack releasing each little cake. Dust each with a little confectioners sugar and enjoy while warm!
Michelle says
Mmmm!
sue|theviewfromgreatisland says
You’ve just convinced me — I NEED a madeleine pan! This recipe is brilliant, I’m pinning and sharing <3
annie says
what?! You don’t have one Sue? How can that be? You NEED one!!
Pam says
I was going to say the same thing as Sue!
Lisa Hamann says
Thanks for sharing this! I was just thinking I haven’t made madelines in a long time and these look delicious!
flwjane says
You got me. You always do.
xo J
Marilyn @ Sweets To Impress says
Finally a reason to dust off my Madeleine pan! I haven’t made them in years but this recipe is inspiring me to do so. They look delicious!
colleen says
Annie, thank you for sharing. These sound delicious!
sylvie says
I found a madeleines pan for $2 at value village. So I just had to search for recipes. I am addicted to pumpkin anything. So I am going to have to make this for sure. But I will be subbing flour for a gluten-free blend. Thanks!
annie says
How wonderful that you found Madeleine pans for $2! So you’ll be able to get the job done twice as fast! Enjoy!
Lynn says
They turned out beautifully. Great recipe! Perfect for my book club tonight.
holly says
Made these during a disappointing football game but these certainly did not disappoint. Brought to the office and already three people asked for the recipe – very yum!
annie says
Hi Holly–Sorry about the football game, but at least you had Madeleines!
xo
annie
Suzanne says
Your recipe indicates 1 stick of butter (8 oz)? 1 stick is 4 oz, which is correct?
annie diamond says
Suzanne,
I am so sorry for the mistake! It should have read: One Stick butter or 8 tablespoons. They really are delicious and smell just like fall! Thanks for reading and for pointing out the mistake, I have corrected it!
All the best,
Annie
Lynne says
I’m rating it from the get go! ( And it’s national cookie day! )
You win!!!