If you want to know how to make pumpkin madeleines, you’ve come to the right place! These little cakes have a lovely moistness and a hint of spice, making them perfect for autumn gatherings.
This recipe tackles common issues in pumpkin madeleines like uneven texture, lack of rise, unclear resting purpose, missing serving ideas, and limited troubleshooting guidance.
I remember the first time I tried to bake madeleines; they just didn’t rise like I hoped! After plenty of practice, I’ve figured out the right balance, which means you won’t have to worry about flat little cakes.
This recipe works well because it includes a resting period for the batter, which helps create that iconic hump and fluffy texture. It takes about two and a half hours to make, but trust me, waiting is worth it!
If you want another tasty treat, check out my recipe for Gluten Free Almond Cake.
Table of contents
Dietary Considerations
- This recipe is not gluten-free due to the presence of all-purpose flour in the ingredients.
- The recipe contains butter and eggs, so it is unsuitable for vegan diets.
- This recipe does not meet keto or low-carb diets due to brown sugar and flour content.
- The recipe suits vegetarian diets as it contains no meat or animal-derived gelatin.
- The recipe is nut-free and contains no nuts or nut-derived ingredients.
Why You Will Love This Recipe
- Unique Texture , With a delicate outer crisp and a soft interior, you’ll notice how these madeleines have a bite that melts in your mouth. This contrast is key for a satisfying treat.
- Seasonal Flavor , Incorporating pumpkin puree and warm spices imbues these madeleines with a comforting essence, evoking the coziness of autumn gatherings. It’s a seasonal pleasure that warms the spirit.
- Make-Ahead Convenience , Prepare the batter in advance, then bake when you’re ready. This flexibility makes it easy to impress guests without feeling rushed, perfect for spontaneous visits.
- Freshness That Lasts , These madeleines maintain their goodness longer than ordinary cookies, so you can enjoy them over a few days. Just store them properly to keep that lovely texture intact.
How to Make Pumpkin Madeleines
- Prep Time: 20 minutes
- Cool Time: 1 hour
- Cook Time: 9 minutes
- Total Time: 2 hours 29 minutes
- Yield: 16 madeleines 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delicious pumpkin madeleines perfect for fall, featuring a light and fluffy texture with a hint of pumpkin spice.
Ingredients
Scale
- 2 large eggs, room temperature
- 1/2 cup (100 grams) sugar
- 2 tablespoons pumpkin puree, 100% pure (not pumpkin pie filling)
- 1 cup (140 grams) all-purpose flour, sifted
- 1 1/2 teaspoons baking powder, fresh
- 6 tablespoons (3 ounces) unsalted butter, room temperature, plus extra for pan
- 1 tablespoon honey
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon sea salt
- 3/4 teaspoon vanilla extract
- Powdered sugar
- Milk
- Pumpkin pie spice
Instructions
- Step 1: In the bowl of a stand mixer fitted with the whisk attachment, cream together 2 large eggs and 1/2 cup (100 grams) sugar on high speed for 3 to 5 minutes until the mixture is pale, light yellow, and fluffy. It should double in volume, indicating sufficient aeration. Ensure the bowl is dry and grease-free for effective creaming.
- Step 2: Reduce the mixer speed to low and add 2 tablespoons pumpkin puree. Beat just to combine to avoid splattering. It is acceptable to use canned pumpkin puree, but homemade pumpkin puree may provide fresher flavor and better moisture control.
- Step 3: Sift together 1 cup (140 grams) all-purpose flour, 1 teaspoon pumpkin pie spice, 1 1/2 teaspoons fresh baking powder, and 1/2 teaspoon sea salt over the wet mixture. Add 3/4 teaspoon vanilla extract as well. Using a spatula, gently fold the dry ingredients into the batter to combine well. Avoid vigorous stirring or over-mixing to maintain batter airiness.
- Step 4: Cover and refrigerate the batter for at least 1 hour. This chilling period hydrates the flour and improves the batter’s structure, which assists in creating the signature hump on the madeleines while baking. The batter will thicken and be easier to scoop after resting.
- Step 5: While the batter rests, preheat the oven to the specified temperature (not explicitly provided, but follow manufacturer instructions for madeleine baking, typically around 375°F/190°C). A properly heated oven ensures even baking and helps develop the classic hump.
- Step 6: Thoroughly butter the madeleine pan using room temperature unsalted butter to create a smooth, non-stick surface. This prevents sticking and ensures the madeleines release cleanly after baking.
- Step 7: Spoon the rested batter into each mold, filling approximately three-quarters full. Bake for 8 to 10 minutes, watching for a golden brown color and the classic hump beginning to form on each madeleine. Adjust baking time by 1 minute less for a drier texture if desired. Rotate the pan halfway through if edges brown too quickly.
- Step 8: After baking, allow the madeleines to cool in the pan for a few minutes to firm up. Removing them while slightly cool prevents breaking and preserves their shape.
- Step 9: For a sweet finish, prepare a glaze by mixing powdered sugar, milk, and a pinch of pumpkin pie spice. Drizzle this over cooled madeleines to add shine and complement the pumpkin flavor.
Notes
- Room Temperature: Store in an airtight container at room temperature for up to 2 days, away from direct sunlight and moisture.
- Refrigeration: Place in an airtight container and refrigerate up to 7 days. Bring to room temperature before serving.
- Freezing: Wrap madeleines individually in plastic wrap or aluminum foil and store in a freezer-safe container for up to 2 months. Thaw at room temperature before eating.
- For a better rise and the signature hump, ensure the baking powder is fresh, as expired baking powder results in flat madeleines.
- If madeleines stick to the pan, brush with extra melted butter before adding batter.
- After 5 minutes of baking, rotate the pan to avoid uneven browning or burning on edges.
- Avoid over-mixing flour into the batter to retain airiness; folding gently is ideal.
- The resting period in the refrigerator is essential for texture and proper rise; do not skip it. A minimum of 30 minutes is required for noticeable effect.
- Reheat madeleines gently by bringing to room temperature if refrigerated. No direct reheating method specified.
- Serve with spiced apple compote or cream cheese frosting. Pair alongside pecan cookies or a warm gingerbread cake. Use madeleines to top pumpkin bread pudding or as part of a fall-inspired charcuterie board. Drizzle with cinnamon glaze or honey, or sprinkle with toasted pecans and serve with whipped cream.
- Substitute homemade pumpkin puree for canned to adjust moisture and flavor.
- Avoid whole wheat flour as it weighs down the batter; stick to all-purpose flour.
- Optional glaze is a simple way to add sweetness; omit for a less sweet treat.
- Use 100% pure pumpkin puree, not pumpkin pie filling, to control moisture and flavor.
- Choose quality, fresh all-purpose flour for light texture.
- Use fresh baking powder for guaranteed rise.
- Ground cinnamon and freshly grated nutmeg enhance fall spice aroma.
- Unsalted butter at room temperature improves batter smoothness and crust crispness.
- Two large eggs at room temperature contribute to binding and fluffiness.
- Honey adds smoothness to the batter and complements pumpkin flavor.
- Pure vanilla extract provides warmth and rounds all flavors.
Nutrition
- Serving Size: 1 madeleine
- Calories: Not provided
- Sugar: Not provided
- Sodium: Not provided
- Fat: Not provided
- Saturated Fat: Not provided
- Unsaturated Fat: Not provided
- Trans Fat: Not provided
- Carbohydrates: Not provided
- Fiber: Not provided
- Protein: Not provided
- Cholesterol: Not provided
Ingredient Notes
- Pumpkin puree: Go for 100% pure pumpkin, not pie filling. It gives richness and depth to your madeleines.
- All-purpose flour: Use quality all-purpose flour for a light texture. Avoid substitutes like whole wheat, which can weigh them down.
- Baking powder: This is important for lightness! Choose a fresh brand to guarantee your madeleines rise well during baking.
- Cinnamon: Ground cinnamon adds warm and cozy flavor. Opt for Ceylon cinnamon for a sweeter profile.
- Nutmeg: Freshly grated nutmeg works best for an aromatic touch. The spice elevates the autumn vibe in every bite!
- Butter: Use unsalted butter for better control of the sweetness. Make sure it’s at room temperature to create a smooth batter.
- Eggs: Two large eggs at room temperature help bind the batter and contribute to a fluffy texture. More volume means better rise!
- Brown sugar: Dark brown sugar enhances moisture and adds depth with its molasses flavor. Light brown sugar can work in a pinch.
- Vanilla extract: Pure vanilla extract brings warmth and rounds out flavors. I recommend using a good quality brand for the best taste.
Recipe Tips
- If your madeleines lack the signature hump, let the batter rest for at least 30 minutes in the refrigerator before scooping onto the baking pan.
- When madeleines stick to the pan, brush with additional melted butter right before adding the batter to ensure they release easily after baking.
- If you notice the edges browning too quickly, rotate the baking pan 5 minutes into baking to ensure even heat distribution and prevent burning.
- For a dryer texture, reduce baking time by 1 minute, checking for a light golden color and a firm spring back when touched.
- If your madeleines did not rise properly, double-check that the baking powder is fresh, as it loses its potency over time and affects lift.
Serving Suggestions
Serve with a side of spiced apple compote or cream cheese frosting. Pair with pecan cookies or a warm gingerbread cake.
Use to make pumpkin bread pudding or breakfast bread. Add to a fall-inspired charcuterie board or as a topping for oatmeal.
Top with a cinnamon glaze or a light drizzle of honey. Sprinkle with toasted pecans or serve alongside whipped cream.
Recipe variations
- You can use canned pumpkin puree or substitute with homemade pumpkin puree for freshness using the same 2 tablespoons measurement in the pumpkin madeleines batter.
- Add 1 teaspoon of ground cinnamon instead of pumpkin pie spice, or try 1/2 teaspoon each of nutmeg and cloves to vary the autumn flavor profile in the batter.
- Either all-purpose flour or gluten-free flour blends work in this recipe. If using gluten-free flour, keep baking powder at 1 1/2 teaspoons for proper rise and texture.
- If you want to make more madeleines, you can double all ingredients for 32 madeleines, keeping baking time around 9 to 11 minutes, adjusting as needed for pan size.
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How to Store?
To keep your pumpkin madeleines fresh and delicious, follow these storage tips:
Room Temperature: Store in an airtight container at room temperature up to 2 days. Keep them away from direct sunlight and moisture.
Refrigeration: Place madeleines in an airtight container in the refrigerator up to 7 days. Bring to room temperature before serving.
Freezing: Wrap madeleines individually in plastic wrap or aluminum foil. Place in a freezer container up to 2 months. Thaw at room temperature.
Other Recipes You’ll Love
- Pumpkin Snickerdoodle Scones
- Pumpkin Cream Cheese Banana Bread
- Classic Pumpkin Loaf
- Pumpkin Cream Cheese Monkey Bread
If you enjoyed this How to Make Pumpkin Madeleines or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
