These pumpkin madeleines combine pumpkin puree and pumpkin pie spice for a cozy fall treat to enjoy with coffee or tea. The outside bakes to a golden brown with lightly crisp edges while the centers remain tender and pumpkin-scented. Madeleines share a delicate French profile like macarons, but they are much easier to master with a little technique and a madeleine pan.
For a simple, pretty finish I dip one corner of each warm madeleine into a cinnamon-sugar mix. It boosts the pumpkin spice flavor and gives each cookie a subtle sparkle without extra fuss.
Ingredients for Pumpkin Madeleines
Madeleines use a short ingredient list and rely on technique and a madeleine pan for their characteristic shape and hump. Below are the ingredients and what each contributes to the final cookie. Measurements are provided in the recipe card later in the post.
- Brown sugar. Adds molasses notes that complement pumpkin and spices, helps incorporate air into the eggs, and contributes to browning and moisture.
- Eggs. Whipping the eggs with sugar traps air and creates a light, delicate crumb when properly aerated.
- Pumpkin puree. A small amount gives pumpkin flavor and extra moisture without weighing down the batter.
- All-purpose flour. Produces a pleasing texture for madeleines without needing specialty flours.
- Pumpkin pie spice. A blend of cinnamon, nutmeg, ginger, and allspice that defines the fall flavor.
- Baking powder. A small amount helps ensure a nice rise and a pronounced hump if you prefer a reliable lift.
- Salt. Balances sweetness and brightens the flavors.
- Butter. Melted and cooled unsalted butter keeps madeleines tender and helps set the batter during chilling.
- Cinnamon sugar. A light cinnamon-sugar dip on warm madeleines adds a sweet accent and decorative finish.
How to Make Pumpkin Madeleines
Madeleines are approachable, though a madeleine pan gives the best results. The technique focuses on incorporating air into the eggs, folding in the dry ingredients gently, and chilling the batter so the cakes develop a tender crumb and tall humps.
Whipping the Eggs to the Ribbon Stage
Combine the eggs and brown sugar in a bowl or the bowl of a stand mixer and whisk on medium-high. Over 8–10 minutes the mixture should become pale and voluminous. The ribbon stage is reached when you lift the whisk and the batter falls in trails that remain visible briefly before dissolving back into the mixture.
Adding the Pumpkin Puree
Once the eggs are ribboned, whisk in the pumpkin puree just until fully combined. The batter will turn a pale orange; try to keep as much air in the mixture as possible.
Folding the Batter and Adding Butter
Gently fold the dry ingredients—flour, pumpkin pie spice, baking powder, and salt—into the whipped eggs. Use a spatula to go around the bowl and fold straight down the middle in smooth motions until no dry streaks remain. Then pour in cooled but still melted butter and fold until incorporated. Stopping when just combined preserves the air in the batter.
Transfer the batter to a piping bag or cover the bowl and chill in the refrigerator for at least 30 minutes and up to one day. Chilling firms the batter, yields a finer crumb, and encourages taller humps when baked.
Baking the Pumpkin Madeleines
Preheat the oven to 350°F (175°C). Lightly butter each cavity of a madeleine pan and pipe or spoon about one tablespoon of batter into each well—fill roughly halfway to allow room for rising. Bake 10–12 minutes, until the edges are deep golden and the centers spring back when touched. Let the madeleines cool in the pan for five minutes, then release them to a rack to finish cooling.
Dipping the Pumpkin Madeleines
Mix 2 teaspoons granulated sugar with 1/4 teaspoon ground cinnamon. When the madeleines are warm but cool enough to handle (about 5–10 minutes), dip a corner into the cinnamon-sugar at an angle and tap off the excess. Let them finish cooling on a rack or parchment for 10–15 minutes before serving. The dip is optional but adds a nice finishing touch.
FAQs about Pumpkin Madeleines
How strong is the pumpkin in these madeleines?
The pumpkin flavor is present but not overpowering. I found that a modest amount of puree gives the best texture and flavor; too much pumpkin can make the cakes dense.
How should I store pumpkin madeleines?
Stored in a fully sealed container, the crisp edges soften quickly. I prefer leaving the lid slightly ajar so a bit of moisture can escape while preventing them from drying out completely.
How long do pumpkin madeleines last?
They are best eaten the day they’re baked for crisp edges, but you can keep them up to three or four days at room temperature in a covered container. Expect the exterior to soften over time.
Other Recipes You May Enjoy
If you’re celebrating pumpkin season, try mini pumpkin cheesecakes or pumpkin chocolate chip muffins for more fall baking ideas. A madeleine pan is versatile—use it for other small cakes and flavored cookies.
Dish Cleanup: Not Too Bad
I rate cleanup on a scale from 1 to 5, with 1 meaning only a few dishes. This recipe scores a 2: one mixing bowl, one pan, and a few small bowls. Rinse the bowl, whisk, and piping bag right away—batter is harder to remove once it dries.
Pumpkin Spice Madeleines Recipe
Thanks for reading! If you make these pumpkin madeleines and enjoy them, please leave a review to help others know how they turned out.
Ingredients (makes about 24 madeleines)
- ½ cup (105 g) brown sugar, packed
- 2 large eggs
- ¼ cup (60 g) pumpkin puree
- 1 cup (135 g) all-purpose flour
- 2½ teaspoons (6 g) pumpkin pie spice*
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 8 Tablespoons (113 g) unsalted butter, melted and cooled
For the cinnamon sugar
- ¼ teaspoon ground cinnamon
- 2 teaspoons (8 g) granulated sugar
Instructions
- In a large bowl or stand mixer, whisk the brown sugar and eggs on medium-high for 8–10 minutes until pale and ribboned.
- Whisk in the pumpkin puree until smooth and evenly colored.
- Gently fold in the flour, pumpkin pie spice, baking powder, and salt until there are no dry streaks.
- Fold in the cooled, melted butter until just combined. Avoid overmixing to preserve air in the batter.
- Cover the bowl or transfer the batter to a piping bag and chill for at least 30 minutes, up to one day.
- Preheat the oven to 350°F (175°C). Lightly butter a madeleine pan. Pipe or spoon about 1 tablespoon of batter into each cavity, filling about halfway.
- Bake 10–12 minutes until the edges are golden and the centers spring back. Cool in the pan five minutes, then release to a rack.
- Mix the cinnamon and sugar. When madeleines are warm but cool enough to handle (5–10 minutes), dip one corner into the cinnamon-sugar and let finish cooling on a rack.
Notes
*If you don’t have pumpkin pie spice, substitute: 1½ teaspoons ground cinnamon, ½ teaspoon ground nutmeg, ¼ teaspoon ground allspice, and ¼ teaspoon ground ginger.
Madeleines are best the day they are baked for the crisp edges, but they will keep up to three days in a loosely covered container at room temperature.
Nutrition (per cookie)
Calories: 78 kcal; Carbohydrates: 9 g; Protein: 1 g; Fat: 4 g; Sugar: 5 g; Vitamin A: 534 IU (approx.).
I’d love to see your results—take a photo and tag @floralapronblog or share with the hashtag #floralapronbakes so I can see how your pumpkin madeleines turn out.