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Pumpkin Madeleines Recipe

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★★★★★

4.6 from 144 reviews

These Pumpkin Madeleines are delicate, spiced French-style sponge cakes infused with pumpkin puree and pumpkin pie spice. Light and fluffy, they are perfectly complemented by a smooth coating of melted white chocolate, making them a festive and elegant treat ideal for autumn or holiday dessert tables.

Ingredients

Scale

Wet Ingredients

  • 2 large eggs
  • ¼ cup pumpkin puree
  • ½ cup butter (melted and cooled)
  • 1 cup white chocolate (melted)

Dry Ingredients

  • ½ cup granulated sugar
  • 1 cup all-purpose flour
  • 1½ teaspoons pumpkin pie spice
  • ½ teaspoon kosher salt
  • ½ teaspoon baking powder

Instructions

  1. Beat Eggs and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs and granulated sugar together on medium-high speed until the mixture becomes smooth, pale yellow, and creamy, approximately 8 minutes.
  2. Fold in Dry Ingredients and Pumpkin: Using a rubber spatula, gently fold the all-purpose flour, pumpkin puree, pumpkin pie spice, kosher salt, and baking powder into the egg and sugar mixture until fully combined, taking care not to overmix to preserve the batter’s lightness.
  3. Add Melted Butter: Ensure the melted butter has cooled but remains liquid, then fold it gently into the batter to maintain the delicate texture.
  4. Chill the Batter: Transfer the batter to the refrigerator and chill for 30 minutes to help it set and improve the texture during baking.
  5. Prepare the Madeleine Pan and Preheat Oven: Near the end of chilling, preheat the oven to 350°F (175°C). Thoroughly grease a madeleine pan with melted butter and nonstick spray to prevent sticking.
  6. Fill the Molds: Scoop about 1 tablespoon of batter into each mold, filling each approximately 3/4 full to leave room for rising.
  7. Bake: Bake the madeleines in the preheated oven for 10 to 12 minutes until they turn light brown and a toothpick inserted in the center comes out clean.
  8. Cool: Remove the madeleines from the oven and transfer them carefully to a wire rack to cool completely.
  9. Dip in White Chocolate: Once cooled, dip each madeleine into the melted white chocolate, allowing any excess to drip off before placing them back on the wire rack or parchment paper to set and harden.

Notes

  • Ensure the melted butter is cooled before folding into the batter to avoid cooking the eggs prematurely.
  • Chilling the batter is key for achieving the traditional madeleine hump and light texture.
  • Use a well-greased madeleine pan to prevent sticking and to help with easy removal.
  • White chocolate coating adds sweetness and a decorative finish; you can also drizzle instead of dipping for a lighter touch.
  • Store the madeleines in an airtight container at room temperature for up to 3 days.

Keywords: Pumpkin Madeleines, Pumpkin Desserts, French Pastry, Autumn Treats, White Chocolate Coated Madeleines

Find it online: https://cheframi.com/pumpkin-madeleines-recipe/