Pumpkin Pie Madeleines
Let’s get back to the real reason the pumpkin spice craze started in the first place—pumpkin pie! Before pumpkin spice lattes, candles, soap, and even pumpkin spice cereal came about, there was pumpkin pie. These madeleines are an ode to that original flavor profile that makes us excited for warm gatherings and nostalgic for simpler times.
We’re using brown sugar for a little extra depth, real pumpkin purée, and taking a bit of an easy route with pumpkin spice blend—which you probably already have in your cabinet. And if you don’t, check out the notes for an easy homemade version.
Enjoy!
this makes about 32
Ingredients for Pumpkin Pie Madeleines
½ Cup + 2 Tablespoons Butter, melted & cooled
⅓ Cup Pumpkin Purée
¼ Cup Milk (I use 2%)
¼ Cup Neutral Oil
½ Cup Brown Sugar
3 Eggs
1 Teaspoon Vanilla Extract
1 ½ Cup All Purpose Flour
½ Teaspoons Salt
1 ½ Teaspoon Pumpkin Pie Spice
½ Teaspoon Ground Cinnamon
1 ½ Teaspoon Baking Powder
2 Tablespoons of Honey
How to Make Pumpkin Pie Madeleines
Prep: Melt the butter and set aside to cool.
In a mixing bowl, stir the sugar, eggs and vanilla. Whisk until slightly foamy.
Stir the pumpkin purée into the milk until combined (you can do this in a liquid measuring cup), then add to the bowl. Add the flour, baking powder, salt, and spices. Stir gently until a smooth batter forms.
Finally, mix in the melted butter, oil, and honey until fully incorporated.
Cover and rest the batter in the refrigerator for at least 30 minutes—overnight is best for flavor!
Preheat the oven to 375°F for at least 15 minutes. While the oven heats, prepare your madeleine molds by brushing them thoroughly with softened butter, then lightly dusting with flour.
Fill each mold about ¾ full with batter by using a cookie scoop, piping bag or a tablespoon. Once the tray is filled, place in the freezer for 5 minutes just before baking.
Bake at 375°F for 6 minutes, then reduce the temperature to 350°F and bake for an additional 5 ½ minutes, or until the edges are golden and the centers spring back lightly.
Immediately turn the madeleines out onto a clean towel and allow them to cool slightly.
Enjoy!
Baker’s Tips
Store madelines in airtight container for up to 3 days.
You can use white granulated sugar for a more orange madeleine!
DIY your pumpkin spice:
3 tablespoons Ground cinnamon
2 teaspoons Ground ginger
1 teaspoon Ground nutmeg
1 teaspoon Ground allspice
½ teaspoon Ground clovesRefrigerate your leftover pumpkin purée in an airtight container
Chilling the batter is key to great flavor and creating those iconic humps! Same with freezing your filled pan for 5 mins before putting in the oven.
Equipment
I love using these Madeleine pans
Chances are, you might already have everything you need to bake—but just in case, you can check out all my favorite baking essentials here in my ShopMy.
On A Personal Note
I hope these make their way into your kitchen and become a little favorite of yours, too. If you make them, share a photo and tag me—I’d love to see! And my inbox is always open if you have a question
Hope you enjoy this! Many of the links in my posts—or found here on ShopMy—may provide me with a small commission and can also lead to sponsorship opportunities. You can also support my work by buying me a coffee.
