How to Make Easy, Perfect Pumpkin Madeleines
If you’ve ever ordered traditional Madeleines at a French restaurant, you know how delicious they are when served fresh out of the oven with a dusting of powdered sugar. That’s the only way the French serve them, and I can see why. I make several types of Madeleine cookies, and the pumpkin spice Madeleines with brown butter are my favorite! This recipe makes a few more than one tray of Madeleines or little cakes, which is what they are. Perhaps because of their small size and the fact that you eat them with your fingers, people call them a cookie.
I put the leftover batter in an airtight container and save it for making a few more the next day. They are perfect with a cup of coffee in the morning – especially during the holiday season.
The ingredients for pumpkin Madeleines
- All purpose flour
- Baking soda
- Pumpkin Pie Spice (ground cinnamon, clove, nutmeg, ginger)
- Salt
- Large eggs
- Light brown sugar
- Butter
- Pumpkin puree
For the glaze:
- Butter
- Powdered sugar
The equipment you’ll need
- Stand mixer or hand mixer
- Madeleine tin
- Whisk
- Spatula
- A small saucepan for melting butter
- Pastry brush for buttering the Madeleine tin
- Cooling rack
Making the pumpkin Madeleines
For pouring the Madeleine batter into the nonstick pan/Madeleine mold, I use a medium ice cream scoop with a release to get the same size for each cookie. I take a scoop of batter and scrape off the excess on the side of the bowl and release it into each little tin.
To make sure they are evenly golden brown, It’s important to turn the pan in the oven halfway through the baking time. I bake for 5 minutes in a 350º oven, then rotate the pan so the Madeleines in the back are now in the front and bake for another 6 minutes. This works every time for me, but you need to adjust the time slightly based on your oven and where you live.
A dusting of powdered sugar or brown butter glaze is all they need
Brown Butter Pumpkin Madeleines
Madeleines are best enjoyed when they are fresh out of the oven and still warm.
- Prep Time: 20 minutes
- Cook Time: 11 minutes
- Total Time: 31 minutes
- Yield: 12 to 16 small cakes 1x
- Category: Desserts
- Method: Baking
- Cuisine: French
Ingredients
- 1/2 cup of unsalted butter, plus a little more for brushing on pans (or use a non-stick spray which I think always works better)
- 1/2 cup flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- a pinch of ground ginger
- a pinch of ground nutmeg
- a pinch of ground cloves
- 2 medium eggs, room temperature
- 1/2 cup light brown sugar
- 1/4 cup canned pumpkin puree
- 1/2 teaspoon pure vanilla extract
- Powdered sugar for dusting
Instructions
- Melt butter in a small heavy saucepan on very low heat. It will take about 5-6 minutes for the butter to begin to browm. 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. You’ll need a little bit of extra butter to prepare the pan so the cakes do not stick.
- In a medium bowl, sift the flour, baking powder, salt, and spices and set aside.
- Place the eggs and brown sugar in the bowl of a stand mixer with the whisk attachment. Mix on medium-high for about five minutes until it becomes light and creamy.
- Add the pumpkin puree 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 the 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.
- Place 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 or drizzle with brown butter glaze and enjoy while warm!
Notes
When I say pinch I mean less than 1/4 teaspoon, but then this depends on how intense you want the flavors of clove, nutmeg, and ginger.
But plan carefully, you want to deliver them to a friend that lives close-by so they can be enjoyed while still warm!
If you enjoyed this recipe, you may want to try these other fall recipes
- Cinnamon Apple Scones
- Baked Apple Cider Doughnuts
- Easy Tarte Tatin: Upside-Down Apple Puff Pastry Tarte
- Gingerbread Crinkle Cookies
Here are some other sweet pumpkin recipes from some blogging friends
Pumpkin Banana Bread or Pumpkin Apple Bread? – My 100 Year Old Home
Spiced Pumpkin Cake with Espresso Frosting – Finding Lovely
Creamy Pumpkin Spice Latte – Satori Design For Living
Pumpkin Pie Muffins – Lemon Grove Lane
Easy Pumpkin Roll Recipe – Jennifer Maune
Pumpkin Pecan Cobbler – Sincerely, Marie Designs
Pumpkin Pie Bars – My Sweet Savannah
One Bowl Pumpkin Olive Oil Cake – Modern Glam
Dairy Free Pumpkin Ice-Cream – Zevy Joy
Pumpkin Pastry Twists – Paint Me Pink
Low Carb Keto Caramel Pumpkin Cheesecakes – Tatertots & Jello
Pumpkin Madeleines – Most Lovely Things
Baked Pumpkin Cake Donuts – Inspiration For Moms
Easy Mini Pumpkin Pie – Dreaming of Homemaking
Pumpkin Cinnamon Rolls – Twelve on Main
Shop the Post
Oh you need to buy a Madeleine pan and make a batch!
I’ve never made madeleines before, but I’ve always wanted to try. This looks like a delicious recipe. Perfect idea for a gift too 🙂
You always finish your baked items off with such flair. I have actually made madelines before. I might even be able to tackle these!! They sound amazing.
I love madeleines, especially when they have a crispy outer shell. Your package for your neighbor looks so delectable!
These are so gorgeous and sound absolutely amazing!
My daughter made these and they turned about great. Pumpkin flavor is right on point. Great recipe!
That’s great! They are so good! I need to make them again this year!
Something about the Diamond’s and Madelines!
My co-worker made these and they are fabulous!!
Nancy- I’m so happy to hear that! Thank you for taking the time to time to comment!
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They are so yummy! I hope she brought them to work!