Name: Pumpkin Madeleines
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 18
Cuisine: French
Ingredients: 1 cup all purpose flour; 3 eggs; 1/4 teaspoon salt; 1/2 teaspoon baking powder; 1/2 cup melted butter; 1/2 cup granulated sugar; 4 teaspoons pumpkin puree; Confectioners’ sugar for dusting, optional

Pumpkin Madeleines are a sweet fall treat. This post contains affiliate links. Madeleines are such a pretty cookie. I have always loved the look of them. In the past I’ve just made plain ones but thought, since we were celebrating pumpkin, I’d try my hand at pumpkin madeleines. After all, as fall arrives, it’s pumpkin season. Well, they were a hit with family and friends and I even had recipe requests, including a very special request from the French teacher at our school. What a compliment!

Traditional Madeleines are more like a cake than a cookie. It’s actually a sponge cake. I have always loved Madeleines. My boys had them for the first time a few months ago. I’ve made them a few times but not very often. That changed when I got a new Madeleine pan. These pumpkin Madeleines were the first batch from using my new pan. I promise they won’t be my last. I have other flavor ideas in the works for more holidays and just because madeleines are such a delicious treat any time of year.

Pumpkin Madeleines

Yield: 18 Madeleines

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

A pumpkin version of a traditional madeleine.

Ingredients

1 cup all purpose flour
3 eggs
1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 cup melted butter
1/2 cup granulated sugar
4 teaspoons pumpkin puree
Confectioners’ sugar for dusting, optional

Instructions

Preheat oven to 350 degrees.
Spray a Madeleine pan with non-stick cooking spray and set aside.
In the bowl of an electric mixer, fitted with the whisk attachment, combine the flour, eggs, salt and baking powder. Whip on high speed until thick, about 3 minutes. Turn mixer to low speed and continue mixing. Slowly add butter and sugar, whipping another 2 minutes until mixture is thick and creamy. Fold in pumpkin puree with a rubber spatula until just mixed. Stirring just enough to incorporate.
Spoon the batter into the molds, filling each well about 2/3 full. Bake for 12 to 14 minutes or until the edges are golden brown. Remove from oven and unmold immediately. If you need to use the same madeleine pan for the balance of the batter, wash, dry and repeat with non-stick spray. If you just fill with more batter, the madeleines will stick a bit.
Dust with confectioners’ sugar when cool.