Pumpkin spice madeleines are delicate French tea cakes with a tender, sponge-like crumb and a warm, aromatic blend of cinnamon, nutmeg, ginger, and cloves. The classic madeleine’s signature hump forms when the batter is chilled and then baked in a hot oven, creating a delightful contrast between the crisp golden edges and the soft, moist center. This recipe brings the cozy flavors of fall to an elegant, bite-sized treat that’s perfect for afternoon tea, holiday gatherings, or a simple weekend bake.
Ingredients
- 1 1/4 cups (160 g) all-purpose flour
- 1 1/2 tsp pumpkin pie spice (or 1 tsp cinnamon + 1/2 tsp nutmeg + 1/4 tsp ginger + 1/4 tsp cloves)
- 1/2 tsp baking powder
- 1/4 tsp salt
- 3 large eggs, at room temperature
- 1/2 cup (100 g) granulated sugar
- 1/4 cup (60 g) pumpkin puree (not pumpkin pie filling)
- 1 tsp vanilla extract
- 1/2 cup (115 g) unsalted butter, melted and cooled, plus extra for greasing the pan
- Powdered sugar, for dusting (optional)
Instructions
- Melt and cool the butter: In a small saucepan, melt the butter over low heat. Set aside to cool while you prepare the batter.
- Whisk dry ingredients: In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, and salt.
- Beat eggs and sugar: In a large bowl, using an electric mixer, beat the eggs and sugar on medium-high speed for 3–4 minutes, until pale, thick, and ribbon-like when the beaters are lifted.
- Add pumpkin and vanilla: Beat in the pumpkin puree and vanilla extract until just combined.
- Fold in dry ingredients: Gently fold the flour mixture into the egg mixture with a rubber spatula until no streaks remain. Do not overmix.
- Add butter: Fold in the cooled melted butter until just incorporated. The batter will be smooth and slightly runny.
- Chill the batter: Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to 24 hours. This step is essential for the signature hump.
- Preheat oven and prepare pan: About 15 minutes before baking, preheat the oven to 375°F (190°C). Generously butter a madeleine pan (or use nonstick spray) and dust lightly with flour, tapping out the excess.
- Fill the molds: Spoon about 1 tablespoon of batter into the center of each mold. Do not spread it; the batter will spread as it bakes.
- Bake: Bake for 10–12 minutes, until the edges are golden and the tops spring back when lightly touched. The madeleines should have a distinct hump.
- Cool and unmold: Remove from the oven and let cool in the pan for 2 minutes. Then gently tap the pan on the counter to release the madeleines, or use a small offset spatula to lift them out. Transfer to a wire rack to cool completely.
- Dust and serve: Dust with powdered sugar just before serving, if desired.
Tips
- Chill the batter: Do not skip the chilling step. A cold batter hitting a hot oven creates steam that pushes up the center, forming the classic hump. Chilling also thickens the batter, making it easier to handle.
- Use real pumpkin puree: Make sure you buy 100% pumpkin puree, not pumpkin pie filling, which is sweetened and spiced. If you have leftover puree, freeze it in small portions for later.
- Butter the pan generously: Madeleines are prone to sticking. Use a good amount of butter and flour, or use a nonstick madeleine pan. If you have a metal pan, it generally yields a crisper crust than silicone.
- Don’t overmix: Overmixing the batter can make the madeleines tough and dense. Fold just until the flour disappears.
Serving Suggestions
Serve pumpkin spice madeleines as an elegant afternoon treat with tea, coffee, or a glass of cold milk. They also make a lovely addition to a dessert platter during the holidays. For a more indulgent touch, drizzle them with a simple glaze made from powdered sugar and milk, or serve with a dollop of whipped cream and a sprinkle of cinnamon.
Variations
- Maple glaze: Whisk 1 cup (120 g) powdered sugar with 2 tbsp maple syrup and 1–2 tsp milk until smooth. Dip the tops of the cooled madeleines in the glaze and let set.
- Chocolate drizzle: Melt 1/2 cup (90 g) semisweet chocolate chips with 1 tsp coconut oil and drizzle over the madeleines.
- Add nuts: Fold 1/4 cup (30 g) finely chopped pecans or walnuts into the batter along with the dry ingredients.
- Spice variations: Substitute the pumpkin pie spice with an equal amount of chai spice or apple pie spice for a different flavor profile.
Storage and Reheating
Store madeleines in an airtight container at room temperature for up to 2 days. They are best eaten the day they are made. To refresh them, place them in a 300°F (150°C) oven for 3–4 minutes until warm and slightly crisp on the edges. You can also freeze the baked madeleines (without glaze) in a single layer in a freezer-safe container for up to 2 months; thaw at room temperature for about 30 minutes before serving.
Frequently Asked Questions
Why didn’t my madeleines have a hump? The hump is caused by the contrast between the cold batter and the hot oven. If your batter wasn’t chilled long enough, or if you opened the oven door during baking, the hump may not form. Also, make sure your oven is fully preheated.
Can I use pumpkin pie filling instead of pumpkin puree? No, pumpkin pie filling is already sweetened and spiced, which will alter the texture and flavor of the madeleines. Use 100% pumpkin puree for the best results.
Can I make the batter ahead of time? Yes, the batter can be refrigerated for up to 24 hours. In fact, this improves the flavor and texture. Just make sure to let it sit at room temperature for 10 minutes before filling the molds, as it will be very stiff.
Do I need a special madeleine pan? Yes, a madeleine pan with shell-shaped molds is essential for the classic shape. You can use a mini muffin pan as a substitute, but the baking time will be different (about 8–10 minutes) and the shape won’t be the same.
Can I use salted butter? Yes, you can use salted butter, but reduce the added salt in the recipe to a pinch. The madeleines will have a slightly saltier flavor, which can be delicious.
Why are my madeleines dry? Overbaking is the most common cause. Start checking at 10 minutes and remove them as soon as the edges are golden. Also, be sure to measure the flour correctly by spooning it into the cup and leveling it off, rather than scooping directly.
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