Pumpkin Madeleines

An excellent teatime treat, but just as delicious with a cup of coffee, these madeleines are full of pumpkin flavor and perfect for fall.

Makes: 20Hands-on: 15 minutesTotal: 35 minutesDifficulty: Easy

Makes: 20


  • nonstick cooking spray
  • 1⁄4 cup pumpkin purée
  • 2 large eggs
  • 1⁄3 cup sugar
  • 3 Tbsp. light brown sugar
  • 1 1⁄2 tsp. cinnamon
  • 1⁄2 tsp. ginger
  • 1⁄2 tsp. salt
  • 1 cup plus 2 Tbsp. all-purpose flour
  • 1⁄2 cup unsalted butter, melted and cooled


  • Preheat oven to 375°F.
  • Prepare 2 large madeleine pans: Grease with butter or cooking spray and dust with flour to prevent sticking.
  • In the bowl of a stand mixer, beat the pumpkin and eggs with sugars, spices, and salt until blended. Add flour and beat until just blended; do not overmix. Slowly add melted butter and beat until just combined.
  • Spoon 1 tablespoon batter into each well in the pan. Bake until puffed and browning at edges, about 12 to 14 minutes.
  • Cool in the pan for 7 minutes and carefully remove from pans. Keep in an airtight container until ready to serve.