fbpx Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A closeup of pumpkin spice madeleins dusted with cinnamon sugar

Pumpkin Spice Madeleines


Description

These pumpkin spice madeleines are tender, shell-shaped sponge cakes with the flavor of Fall.  They are perfect when served with a cup of coffee or tea.


Ingredients

Scale

½ cup unsalted butter + 2 tablespoons, divided

2 large eggs, room temperature

¼ cup granulated sugar

¼ cup brown sugar

1 cup all-purpose flour

¼ cup pumpkin puree

1 teaspoon pumpkin pie spice

½ teaspoon baking powder

½ cup superfine granulated sugar

⅛ cup cinnamon


Instructions

Melt ½ cup of butter in a small saucepan over medium-low heat.  Cook, stirring constantly with a whisk until the butter starts to foam.

Keep whisking the butter and continue to cook until the butter takes on a deep golden brown color, has dark flecks, and smells nutty – about 5 minutes.

Remove the pan from the heat and allow it to cool.

In the bowl of a stand mixer with the paddle attachment, beat together the eggs and both brown and granulated sugars until smooth and creamy – about 8 minutes.

Add the pumpkin and beat until combined.

Use a spatula to fold in the flour, pumpkin pie spice, and baking powder.  Use a light touch.  We don’t want to develop too much gluten, which will toughen the cake.

Pour in the cooled, melted butter and fold into the mixture until well combined.

Cover the bowl tightly with plastic wrap and chill for 30 minutes.

Preheat the oven to 350 degrees.

Melt the remaining 2 tablespoons of butter and brush the insides of 2 madeleine pans.

Scoop 1 tablespoon of the batter into each mold, filling each one about ¾ of the way full.

Place the pans in the top ⅓ of the oven.

Bake in the preheated oven until the madeleines are golden brown and a toothpick inserted into the thickest part comes out clean – about 15 minutes.  Take care not to overbake.

Meanwhile, in a small bowl stir together the superfine sugar and cinnamon.

When the madeleines are done, flip the madeleine pan to remove the cookies or if necessary, use a spoon to gently unmold them.

While still warm, roll each madeleine in the sugar/cinnamon mixture.

Place on a wire rack to cool completely before serving.

  • Prep Time: 25 minutes
  • Chilling time: 30 minutes
  • Cook Time: 15 minutes
  • Category: Desserts
  • Method: Bake
  • Cuisine: French

Keywords: pumpkin spice madeleines, French desserts, madeleines, madeleines recipes, teacakes, pumpkin spice