An oh so delicious Pumpkin Spice Madeleines recipe that is light, airy, and perfectly spiced for the fall season!

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With a beautiful name and even more beautiful look, it is no surprise that madeleines originated in France. Is all French baking beyond gorgeous or what?!

While they may look intimidating to make, I promise you that they are completely doable. Even for a beginner! Just read through the post below and you'll be more than ready to take this Pumpkin Spice Madeleine on.

Let's make some!

What is a madeleine?

Madeleines are delicate petite cakes, but typically are referred to as cookies. Crystal clear, right?! Whichever you think they are, there is no debate that this dainty sweet is best known for its lovely scalloped shell like shape. This is the madeleine pan that I have used for years and love! 

Rumor has it that madeleines are eaten hot with a cup of coffee as goûter. Which is basically the equivalent to the British afternoon tea. Now I have a word for my afternoon sweets! You can read up on the history of madeleines here!

What can I use instead of a madeleine pan?

If you don't have a madeleine pan you can use a mini muffin pan. The texture will suffer a bit as you won't get the iconic crisp edges that a madeleine pan helps create, but the flavor will be just as good. 

How can I make a perfect madeleine?

The secret to a perfect madeleine is being gentle with the batter and then giving it time to chill before baking. This helps to create those perfectly risen madeleines! Also, make sure you are using fresh baking soda. It typically looses its effect after about 3 months. 

Pumpkin Spice Madeleine Ingredients:

To make these Pumpkin Spice Madeleines, you will need the following ingredients. See the full recipe card below for detailed amounts and instructions! 

• Eggs - You'll need 2 for this recipe. They really help the madeleiens rise. 
• Sugar - Granulated sugar is called for here.
• Vegetable oil - About ½ a cup will do!
• Pumpkin puree - Star of our show.
• Flour - All purpose flour, spooned and leveled. 
• Baking soda & salt - Again, make sure you are using fresh baking soda. It typically looses its effect after about 3 months. 
• Pumpkin pie spice - The perfect warming spice for these cuties! This is my favorite homemade pumpkin pie spice, but store bought works too!
• Powdered sugar - Can't make a glaze without it!
• Maple syrup - Adds an amazing flavor to the glaze.
• Cinnamon - Just a bit of extra spice for our glaze!
• Milk - Any type of milk will work for the glaze.
• Crushed pecans - For our final garnish. Feel free to omit if you don't love nuts.

How to Make Pumpkin Spice Madeleines:

To make these Pumpkin Spice Madeleines, simply:

1. Prep - Preheat the oven to 350°. Spray madeleine pan with nonstick cooking spray and set aside.
2. Whisk - In the bowl of an electric mixer fitted with the whisk attachment, beat eggs, sugar, oil, and pumpkin until smooth.
3. Mix dry ingredients - In a separate bowl, combine flour, baking powder, baking soda, salt, and pumpkin pie spice.
4. Combine - Add half the flour mixture into the pumpkin mixture and with a spatula or wooden spoon gently fold in the flour until combined. Continue adding the rest of the flour mixture and gently mix until smooth.
5. Chill the batter - Cover the batter and chill in the fridge for 30 minutes. This will help get that perfect madeleine rise!
6. Bake - Spoon one tablespoon of batter into each madeleine mold. Right in the center, you don't want to spread it out. Bake for 10 to 11 minutes until the tops spring back after lightly pressing it with your finger. Cool for a few minutes in the tin before popping each out to cool on a rack.
7. Make the glaze - While cookies are cooling, in a small bowl whisk together powdered sugar, maple syrup, cinnamon, pumpkin pie spice, and milk. Drizzle the glaze over each madeleine and sprinkle with crushed pecans if desired.

NOTES:

To store - Madeleines are best enjoyed right after baking and only stay fresh for about 24-48 hours even when stored in an airtight container. For this reason, I don't recommend making them ahead or freezing them. 

Variations:

• Remove the nuts as a topping
• Omit the glaze all together. The madeleines are amazing on their own too!

More Fall Desserts You’ll Love!

• Homemade Pumpkin Pie Spice
• Maple Pumpkin Pie
• Pumpkin Pecan Fudge
• Easy Pumpkin Scones
• Caramel Apple Walnut Slab Pie
• Caramel French Toast Bake With Berry Sauce Topping
• Cinnamon Banana Bread
• A Classic Spice Cake

Pumpkin Spice Madeleines with Maple Glaze

Yield: 16

Prep Time: 10 minutes

Cook Time: 10 minutes

Additional Time: 30 minutes

Total Time: 50 minutes

An oh so delicious Pumpkin Spice Madeleine recipe that is light, airy, and perfectly spiced for the fall season!

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Ingredients

• MADELEINES:
• 2 eggs
• ¾ cup sugar
• ½ cup vegetable oil
• ¾ cup pumpkin puree
• 1 cup flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 ½ teaspoons pumpkin pie spice
• GLAZE:
• 1 cup powdered sugar
• ⅛ cup maple syrup
• 1 teaspoon cinnamon
• ½ teaspoon pumpkin pie spice
• 1 tablespoon milk
• Crushed pecans

Instructions

1. Prep - Preheat the oven to 350°. Spray madeleine pan with nonstick cooking spray and set aside.
2. Whisk - In the bowl of an electric mixer fitted with the whisk attachment, beat eggs, sugar, oil, and pumpkin until smooth.
3. Mix dry ingredients - In a separate bowl, combine flour, baking powder, baking soda, salt, and pumpkin pie spice.
4. Combine - Add half the flour mixture into the pumpkin mixture and with a spatula or wooden spoon gently fold in the flour until combined. Continue adding the rest of the flour mixture and gently mix until smooth.
5. Chill the batter - Cover the batter and chill in the fridge for 30 minutes. This will help get that perfect madeleine rise!
6. Bake - Spoon one tablespoon of batter into each madeleine mold. Right in the center, no need to spread it out. Bake for 10 to 11 minutes until the tops spring back after lightly pressing it with your finger. Cool for a few minutes in the tin before popping each out to cool on a rack.
7. Make the glaze - While cookies are cooling, in a small bowl whisk together powdered sugar, maple syrup, cinnamon, pumpkin pie spice, and milk. Drizzle the glaze over each madeleine and sprinkle with crushed pecans if desired.

Notes

To store - Madeleines are best enjoyed right after baking and only stay fresh for about 24-48 hours even when stored in an airtight container. For this reason, I don't recommend making them ahead or freezing them. 

Recommended Products

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  Madeleine Pan
• 
  KitchenAid Stand Mixer

Did you make this recipe?

I can’t wait to hear what you think of these Pumpkin Spice Madeleines! When you make them, be sure to leave an amazing review in the comments below or tag #goingforgrace on social!