Description
These Pumpkin Madeleines are tender, buttery French-style cookies infused with warm pumpkin pie spices and pumpkin puree. Perfectly crisp on the edges and soft in the center, they are topped with a delightful spiced glaze for an autumn-inspired treat that's ideal for cozy gatherings or holiday celebrations.
Ingredients
Madeleine Batter
- 2 large eggs, at room temperature
- 1/2 cup (100 grams) granulated sugar
- 2 tablespoons canned pumpkin puree
- 1 cup (140 grams) all-purpose flour
- 1 teaspoon pumpkin pie spice
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 3/4 teaspoon vanilla extract
- 6 tablespoons (3 ounces) unsalted butter, plus extra for pan
- 1 tablespoon honey
Glaze
- 1/2 cup powdered sugar
- Splash of milk (approximately 1-2 teaspoons)
- 1/4 teaspoon pumpkin pie spice
Instructions
- Whip Eggs and Sugar: In the bowl of a stand mixer fitted with a whisk attachment, beat the eggs and granulated sugar on high speed for 3-5 minutes until the mixture doubles in volume, turns pale yellow, and becomes light and fluffy.
- Add Pumpkin Puree: Gently mix in the canned pumpkin puree using the mixer on low speed just until combined, being careful not to deflate the mixture.
- Fold Dry Ingredients: Using a spatula, carefully fold in the all-purpose flour, pumpkin pie spice, baking powder, salt, and vanilla extract until the batter is smooth and homogenous.
- Rest Batter: Cover the mixing bowl and let the batter rest at room temperature for 1 hour, allowing the flour to hydrate thoroughly.
- Melt Butter and Honey: While the batter rests, melt the unsalted butter and honey together either in the microwave for 30-45 seconds or over low heat in a small saucepan. Allow this mixture to cool for at least 15 minutes.
- Incorporate Butter Mixture: Slowly pour the cooled melted butter and honey into the rested batter while stirring gently to combine. If the butter mixture thickens too much upon cooling, gently rewarm it to remelt before adding. Cover and let the batter rest for an additional 1 hour.
- Prepare Madeleine Pan: Preheat your oven to 400°F (204°C). Melt an extra 1-2 tablespoons of butter and generously brush it over each cavity of a 16-hole madeleine pan, ensuring to cover the edges where the cookies will puff up.
- Scoop Batter into Pan: Using a cookie scoop or spoon, evenly divide the batter into the 16 prepared madeleine molds, filling each one.
- Bake Cookies: Bake the madeleines in the preheated oven for 9 minutes. They will develop a deep golden brown color on the edges, which is desired for that signature crispness. Once done, remove the pan from the oven and let it sit for 30 seconds.
- Cool and Remove: Immediately invert the madeleine pan onto a cooling rack to release all 16 cookies easily. Allow them to cool completely.
- Prepare Glaze: In a small bowl, whisk together the powdered sugar, a splash of milk, and pumpkin pie spice until you achieve a smooth, pourable glaze.
- Glaze Madeleines: Drizzle the glaze over the cooled madeleines or dip half of each cookie into the glaze. Place them on a wire rack and allow the glaze to dry fully before serving.
Notes
- Ensure eggs are at room temperature for better volume when whipped.
- Resting the batter twice allows for improved texture and flavor development.
- Be generous with butter in the madeleine pan to prevent sticking and achieve the classic crisp edges.
- Do not be alarmed by the deep golden brown color; it is characteristic of a perfectly baked madeleine.
- The glaze can be adjusted in thickness by varying milk quantity; thinner glaze drizzles nicely, while thicker glaze coats the cookies.
- Madeleines are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
