I love to celebrate the autumn season with these delicious pumpkin madeleines. They have a great crunchy exterior and a soft, cakey interior, and they taste just like fall! Made with real pumpkin puree, these madeleines are so moist and flavorful. I love to enjoy them with a hot cup of coffee!
These pumpkin madeleines are like bite-sized pumpkin cakes. I love the crispy exterior and rich pumpkin flavor. With just 7 ingredients, they’re super easy to make, too! You do need a special pan for these tasty cookies, but that’s truly the hardest part. The rest is just waiting for them to chill and bake!
What’s in This Pumpkin Madeleine Recipe?
- Eggs: Help bind the cookies and keep them moist.
- Sugar: Granulated sugar sweetens the cookies.
- Flour: All-purpose flour gives these cookies structure.
- Pumpkin Puree: Adds rich pumpkin flavor and orange color to the cookies. Make sure to use 100% pure pumpkin puree, not pumpkin pie filling! Pumpkin pie filling is already spiced and sweetened and will make these cookies too sweet.
- Pumpkin Pie Spice: Adds warmth to the cookies.
- Baking Powder: Helps the cookies rise in the oven.
- Butter: Unsalted butter adds moisture to the cookies and keeps them tender.
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How to Store
Store leftover pumpkin madeleines in an airtight container at room temperature for up to 2 days.
Tips for Success
- The madeleines have a bump because you will place the batter in the fridge and allow it to chill before you bake them. When they’re baking, steam causes them to burst a bit, leading to that small hump you’ll see.
- Preheat your oven while you’re waiting for the batter to chill in the fridge!
- You can drizzle melted white chocolate on top for extra pizzazz.
- Although they are classified as a cookie, these madeleines are great for breakfast time. They are perfect for dunking into coffee in the morning and make a good grab-and-go breakfast option.
Pumpkin Madeleines Recipe
Ingredients
- 2 large eggs
- ½ cup granulated sugar
- 1 cup all-purpose flour
- ¼ cup pumpkin puree
- 1 teaspoon pumpkin pie spice
- ½ teaspoon baking powder
- ½ cup unsalted butter melted and cooled (1 stick)
Equipment
- Kitchen Scale (optional)
- Stand Mixer
- Madeleine Pan
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs and sugar together on medium-high speed until they are smooth, pale yellow, and creamy, about 8 minutes.2 large eggs, ½ cup granulated sugar
- Using a rubber spatula, gently fold in the flour, pumpkin puree, pumpkin pie spice, and baking powder.1 cup all-purpose flour, ¼ cup pumpkin puree, 1 teaspoon pumpkin pie spice, ½ teaspoon baking powder
- Add the melted and cooled butter (it should still be liquid, but not warm to the touch). Fold the butter into the batter gently.½ cup unsalted butter
- Transfer the batter to the refrigerator to chill for 30 minutes.
- Towards the end of the chilling step, preheat oven to 350°F. Grease a madeleine pan with melted butter and nonstick spray.
- Scoop 1 tablespoon of batter into each mold, making sure to fill each one about ¾ of the way full.
- Bake in a preheated oven until the madeleines are light brown and a toothpick inserted into the center comes out clean, about 10-12 minutes.
- Transfer the madeleines to a wire rack to cool.
Notes
How to Make Pumpkin Madeleines Step-by-Step
Beat the Eggs: In the bowl of a stand mixer fitted with the paddle attachment, beat 2 large eggs and ½ cup of granulated sugar together on medium-high speed until they are smooth, pale yellow, and creamy, about 8 minutes.
Mix the Batter: Using a rubber spatula, gently fold in 1 cup of all-purpose flour, ¼ cup of pumpkin puree, 1 teaspoon of pumpkin pie spice, and ½ teaspoon of baking powder.
Chill the Batter: Add ½ cup of melted and cooled unsalted butter (it should still be liquid, but not warm to the touch). Fold the butter into the batter gently. Transfer the batter to the refrigerator to chill for 30 minutes.
Portion the Cookies: Towards the end of the chilling step, preheat oven to 350°F. Grease a madeleine pan with melted butter and nonstick spray. Scoop 1 tablespoon of batter into each mold, making sure to fill each one about ¾ of the way full.
Bake the Cookies: Bake in a preheated oven until the madeleines are light brown and a toothpick inserted into the center comes out clean, about 10-12 minutes. Transfer the madeleines to a wire rack to cool.
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