Pumpkin Madeleines
Soft and fluffy pumpkin madeleines with warm spices — a festive fall twist on the classic French cookie.
Servings: 24 madeleines
Calories: 95kcal
Cost: 6
Equipment
- mixing bowls
- hand mixer or stand mixer
- whisk
- madeleine pan
- measuring cups and spoons
- spatula
- wire cooling rack
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
Instructions
- 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.
Notes
Best enjoyed the same day for the freshest texture. Store in an airtight container at room temperature for up to 2 days.