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!
Brown butter Pumpkin Madeleines
Preheat oven to 350º – Recipe makes exactly 24
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!
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
- 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!