Hi, I’m Michonne from Cook Joy Recipes! One of the joys of fall baking is finding new ways to enjoy pumpkin spice in classic desserts. That’s exactly what these Baked Pumpkin Madeleines are all about. Light, buttery, and delicately spiced, these little shell-shaped cakes are a French favorite with a seasonal twist.
Madeleines are often thought of as elegant tea-time treats, but don’t be intimidated—they’re surprisingly simple to make. By adding pumpkin puree and a touch of pumpkin pie spice, these madeleines become moist, flavorful, and perfect for autumn gatherings. Whether you’re hosting friends for coffee, putting together a Thanksgiving dessert tray, or just craving something sweet and cozy, these madeleines will feel like a little bite of fall magic.
Why You’ll Love Baked Pumpkin Madeleines
- Elegant yet easy – Impressive treats made with simple steps.
- Perfectly spiced – A hint of pumpkin spice makes them cozy and festive.
- Moist and fluffy – Pumpkin puree keeps them tender.
- Beautiful presentation – Shell-shaped cakes that look bakery-worthy.
- Versatile – Enjoy with tea, coffee, or as part of a dessert platter.
Key Ingredients
- Pumpkin puree – Adds flavor and moisture.
- Eggs – Essential for structure and lightness.
- Granulated sugar – Sweetens and helps the cakes brown.
- All-purpose flour – The base of the batter.
- Baking powder – Gives the madeleines their delicate rise.
- Butter – Melted, for richness and flavor.
- Pumpkin pie spice & cinnamon – Warm fall flavors.
- Vanilla extract – Rounds out the taste.
Optional: powdered sugar for dusting or a glaze for extra sweetness.
How to Make Baked Pumpkin Madeleines
- Preheat oven – Set to 375°F and butter your madeleine pan well.
- Mix wet ingredients – Whisk eggs, sugar, pumpkin puree, and vanilla until light and fluffy.
- Combine dry ingredients – In another bowl, whisk flour, baking powder, pumpkin pie spice, and cinnamon.
- Fold together – Gently mix the dry ingredients into the wet, then fold in the melted butter.
- Fill pan – Spoon batter into the molds, filling about ¾ full.
- Bake – Bake for 9–11 minutes, until golden and springy.
- Cool & serve – Let cool slightly, then dust with powdered sugar or glaze.
Tips for Perfect Pumpkin Madeleines
- Don’t overmix – Keeps them light and tender.
- Chill the batter – Resting 30 minutes in the fridge helps form the classic hump.
- Grease the pan well – Ensures easy release from the molds.
- Use real pumpkin puree – Not pumpkin pie filling.
- Add glaze – A cinnamon glaze makes them extra special.
What to Serve With Baked Pumpkin Madeleines
- A cup of chai latte or pumpkin spice coffee.
- On a Thanksgiving dessert tray with cookies and bars.
- With hot cocoa on a cozy fall evening.
- As part of an afternoon tea spread with fruit and sandwiches.
Storage and Freezing
- Room temperature – Store in an airtight container up to 2 days.
- Refrigerator – Keeps fresh for 4 days but may lose softness.
- Freezer – Freeze cooled madeleines for up to 2 months. Warm in the oven before serving.
Frequently Asked Questions
Do I need a madeleine pan?
Yes, for the traditional shell shape. However, you can bake the batter in mini muffin tins if needed.
Can I glaze these instead of powdered sugar?
Definitely! A cinnamon or maple glaze makes them irresistible.
Are madeleines cookies or cakes?
They’re technically small sponge cakes but often treated like cookies.
Can I double the recipe?
Yes, just bake in batches and keep the batter chilled.
More Pumpkin Desserts You’ll Love
Conclusion
These Baked Pumpkin Madeleines combine the elegance of a French classic with the cozy flavors of fall. With their tender crumb, buttery richness, and subtle pumpkin spice, they’re a delightful treat to enjoy all season long. Perfect for entertaining or simply indulging in a sweet moment with coffee or tea, they prove that pumpkin recipes can be both comforting and sophisticated.
So dust off your madeleine pan and let’s bring some pumpkin magic into your kitchen!
Pumpkin Madeleines
Ingredients
Equipment
Method
- In a large bowl, beat eggs and sugar together until pale and thick, about 3 minutes.
- Mix in pumpkin puree and vanilla extract until smooth.
- In a separate bowl, whisk together flour, baking powder, pumpkin pie spice, and salt.
- Gently fold dry ingredients into the wet mixture until just combined.
- Fold in melted butter until fully incorporated. Cover and refrigerate batter for 30 minutes.
- Preheat oven to 375°F (190°C). Grease madeleine pans with butter.
- Spoon batter into molds, filling each about 3/4 full. Bake for 9–11 minutes, until golden and springy to the touch.
- Cool madeleines slightly, then remove from pan and cool completely on a rack.