Name: Pumpkin Madeleines Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 57 min
Cuisine: French
Ingredients: 2 large eggs; ¼ cup pumpkin puree; ½ cup butter (melted and cooled); 1 cup white chocolate (melted); ½ cup granulated sugar; 1 cup all-purpose flour; 1½ teaspoons pumpkin pie spice; ½ teaspoon kosher salt; ½ teaspoon baking powder

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Introduction

These Pumpkin Madeleines combine the tender texture of classic French treats with the warm, cozy flavors of pumpkin and pumpkin pie spice. Dipped in smooth white chocolate, they make a perfect seasonal dessert or elegant snack for any pumpkin lover.

The image shows three madeleine cakes arranged on a white plate with decorative edges. Each madeleine has two layers: the top two-thirds are golden brown with a soft crumb texture and curved ridges, while the bottom one-third is dipped in smooth white icing, creating a sharp contrast. The cakes are positioned close to each other, and the plate sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large eggs
¼ cup pumpkin puree
½ cup butter (melted and cooled)
1 cup white chocolate (melted)
½ cup granulated sugar
1 cup all-purpose flour
1½ teaspoons pumpkin pie spice
½ teaspoon kosher salt
½ teaspoon baking powder

Instructions

Step 1: In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs and sugar together on medium-high speed until the mixture is smooth, pale yellow, and creamy, about 8 minutes.
Step 2: Using a rubber spatula, gently fold in the flour, pumpkin puree, pumpkin pie spice, kosher salt, and baking powder until fully combined without overmixing.
Step 3: Fold the cooled melted butter gently into the batter to keep it light and airy.
Step 4: Transfer the batter to the refrigerator and chill for 30 minutes to help it set for baking.
Step 5: Near the end of chilling, preheat the oven to 350°F (175°C). Grease a madeleine pan thoroughly with melted butter and nonstick spray to prevent sticking.
Step 6: Scoop about 1 tablespoon of batter into each mold, filling each about ¾ full to allow space for rising.
Step 7: Bake the madeleines in the preheated oven until they are light brown and a toothpick inserted into the center comes out clean, approximately 10 to 12 minutes.
Step 8: Remove the madeleines from the oven and transfer them to a wire rack to cool completely.
Step 9: Once cooled, dip each madeleine into the melted white chocolate, letting the excess drip off. Place them on a wire rack or parchment paper to set.

Tips & Variations

For extra flavor, add a teaspoon of vanilla extract to the batter before folding in the dry ingredients.
Try using dark or semi-sweet chocolate for dipping if you prefer less sweetness than white chocolate.
If you don’t have pumpkin pie spice, mix cinnamon, nutmeg, ginger, and cloves to taste as a substitute.
Be careful not to overmix the batter to keep the madeleines light and tender.

Storage

Store the madeleines in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week, allowing them to come to room temperature before serving. If dip coating is firmed, be gentle when reheating to avoid melting the chocolate; warm briefly in a low oven or microwave in short bursts.

How to Serve

Three madeleines sit on a white plate with a textured edge and gold trim, each with a shell-like shape and gold brown color. Each madeleine is half-dipped in smooth white chocolate, covering one end and contrasting with the ridged side exposed in golden brown. In the blurred background, more madeleines on a white plate can be seen on a white marbled surface, adding depth to the scene. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin puree for this recipe?

Yes, canned pumpkin puree works perfectly and is commonly used in baking. Just ensure it’s pure pumpkin and not pumpkin pie filling, which contains added sugars and spices.

Do I need a madeleine pan to make these?

A madeleine pan is ideal for the classic shell shape and texture, but if you don’t have one, you can use mini muffin tins as an alternative. The texture may vary slightly, but the flavor will still be delicious.