Pumpkin madeleines are a French classic with an autumn twist: a tender, shell-shaped tea cake scented with warm spices and real pumpkin purée. Brown butter adds a nutty depth that makes them taste far more complex than the short ingredient list suggests. They come together quickly, and the batter benefits from a rest in the fridge, which gives the cakes their signature hump and delicate crumb.
Ingredients
- 1/2 cup (113 g) unsalted butter, plus more for the pan
- 1 cup (125 g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon fine salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 2 large eggs, at room temperature
- 1/2 cup (100 g) granulated sugar
- 1/4 cup (60 ml) pumpkin purée (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- Powdered sugar, for dusting (optional)
Instructions
- Melt the butter in a small saucepan over medium heat. Continue cooking, swirling occasionally, until the butter turns golden brown and smells nutty, about 5–7 minutes. Watch carefully—it can go from brown to burnt quickly. Pour into a small bowl and let cool to room temperature.
- In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
- In a large bowl, beat the eggs and sugar with an electric mixer on medium-high speed until thick and pale, about 2–3 minutes. Beat in the pumpkin purée and vanilla.
- Fold the dry ingredients into the egg mixture in two additions, using a spatula, until just combined—do not overmix.
- Fold in the cooled brown butter until fully incorporated. The batter will be thick and glossy.
- Cover the bowl and refrigerate for at least 1 hour, or up to 24 hours. This rest helps the batter thicken and creates the classic hump.
- Preheat the oven to 375°F (190°C). Generously butter a madeleine pan (or use baking spray with flour).
- Spoon the chilled batter into the pan, filling each mold about 3/4 full. Do not spread it—the batter will level itself as it bakes.
- Bake for 10–12 minutes, until the edges are golden and the tops spring back when lightly touched. A toothpick inserted in the center should come out clean.
- Remove from the oven and immediately tap the pan on the counter to release the madeleines. Transfer to a wire rack to cool completely. Dust with powdered sugar just before serving, if desired.
Tips
- Use real pumpkin purée: Canned pumpkin purée is fine, but do not substitute pumpkin pie filling—it contains sugar and spices that will throw off the balance. If using fresh pumpkin, make sure it’s well-drained and smooth.
- Don’t skip the chill: The resting time is what gives madeleines their hump. If you’re in a hurry, even 30 minutes helps, but 1 hour is best.
- Butter the pan well: Madeleines have a high surface area and love to stick. Use melted butter and a pastry brush to coat every crevice, then dust with a little flour, tapping out the excess.
- Brown butter watch: The butter will foam and then turn amber. Once you see brown specks at the bottom of the pan, remove it from heat immediately—it continues to cook off the heat.
Serving Suggestions
These madeleines are lovely on their own with tea or coffee. For a more indulgent treat, serve them with a dollop of whipped cream, a drizzle of caramel sauce, or a dusting of cinnamon sugar. They also make a charming addition to a fall dessert platter alongside apple tarts and spiced nuts.
Variations
- Chocolate chip: Fold in 1/3 cup (60 g) mini chocolate chips after the brown butter.
- Maple glaze: Whisk 1 cup (120 g) powdered sugar with 2 tablespoons maple syrup and 1 tablespoon milk; dip the cooled madeleines in the glaze and let set.
- Spice swap: Replace the ginger, nutmeg, and cloves with 1 teaspoon pumpkin pie spice for a more convenient blend.
- Gluten-free: Use a 1:1 gluten-free flour blend; the texture will be slightly more tender, but the flavor remains excellent.
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, place them on a baking sheet and warm in a 300°F (150°C) oven for 3–5 minutes—this revives the crisp edges. You can also freeze the baked madeleines in a freezer-safe bag for up to 2 months; thaw at room temperature and reheat as directed.
Frequently Asked Questions
Why did my madeleines not get a hump? The hump forms when the batter is cold and the oven is hot, creating a quick rise in the center. Make sure the batter is well-chilled (at least 1 hour) and that your oven is fully preheated. Using a metal pan rather than silicone also helps.
Can I use pumpkin pie spice instead of individual spices? Yes, substitute 1 3/4 teaspoons pumpkin pie spice for the cinnamon, ginger, nutmeg, and cloves. The flavor will be slightly different but still delicious.
Why did my madeleines stick to the pan? The pan needs thorough buttering, especially if it’s an older pan with worn coating. Use a pastry brush to get into all the ridges, and consider a light dusting of flour after buttering. Silicone pans are less prone to sticking but may not brown as evenly.
Can I make the batter ahead of time? Yes, the batter can be refrigerated for up to 24 hours before baking. In fact, this improves the texture. Just let it sit at room temperature for 10 minutes if it’s too stiff to scoop.
How do I know when they are done? The edges should be golden brown and the tops should spring back when lightly pressed. A toothpick inserted in the center should come out clean, but be careful not to overbake—madeleines are best when slightly tender inside.
Can I use melted butter instead of brown butter? You can, but the brown butter adds a nutty flavor that complements the pumpkin. If you skip it, use regular melted butter and reduce the salt to 1/4 teaspoon, since brown butter loses some saltiness during cooking.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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