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Baked Pumpkin Madeleines
Michonne Zendaya

Pumpkin Madeleines

Soft and fluffy pumpkin madeleines with warm spices — a festive fall twist on the classic French cookie.
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Prep Time 15 minutes
Cook Time 10 minutes
Chill Time 30 minutes
Total Time 25 minutes
Servings: 24 madeleines
Course: Dessert, Snack
Cuisine: French-American
Calories: 95
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large eggs, room temperature
  • 1/2 cup granulated sugar
  • 1/4 cup pumpkin puree
  • 1 tsp vanilla extract
  • 3/4 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp pumpkin pie spice
  • 1/8 tsp salt
  • 1/2 cup unsalted butter, melted and cooled

Equipment

  • mixing bowls
  • hand mixer or stand mixer
  • whisk
  • madeleine pan
  • measuring cups and spoons
  • spatula
  • wire cooling rack

Method
 

  1. In a large bowl, beat eggs and sugar together until pale and thick, about 3 minutes.
  2. Mix in pumpkin puree and vanilla extract until smooth.
  3. In a separate bowl, whisk together flour, baking powder, pumpkin pie spice, and salt.
  4. Gently fold dry ingredients into the wet mixture until just combined.
  5. Fold in melted butter until fully incorporated. Cover and refrigerate batter for 30 minutes.
  6. Preheat oven to 375°F (190°C). Grease madeleine pans with butter.
  7. Spoon batter into molds, filling each about 3/4 full. Bake for 9–11 minutes, until golden and springy to the touch.
  8. Cool madeleines slightly, then remove from pan and cool completely on a rack.

Notes

Best enjoyed the same day for the freshest texture. Store in an airtight container at room temperature for up to 2 days.