Pumpkin Spice Madeleines

Pumpkin Spice Madeleines

Ingredients

• 1/2 cup unsalted butter, plus extra for brushing the madeleine pans (or non-stick spray)

• 1/2 cup flour

• 1/2 tsp baking powder

• 1/2 tsp salt

• 1/2 tsp ground cinnamon

• Pinch ground ginger

• Pinch ground nutmeg

• Pinch ground cloves

• 2 medium eggs, room temperature

• 1/2 cup light brown sugar

• 1/4 cup canned pumpkin purée

• 1/2 tsp pure vanilla extract

• Powdered sugar for dusting

Instructions

1. Brown the Butter
   Melt the butter in a small heavy saucepan over very low heat. After 5–6 minutes it will turn golden and fragrant. Remove from heat before it burns, and cool slightly. Use extra butter to brush the madeleine molds if not using spray.

2. Mix Dry Ingredients
   Sift the flour, baking powder, salt, cinnamon, ginger, nutmeg, and cloves into a medium bowl. Set aside.

3. Whip Eggs & Sugar
   In a stand mixer with the whisk attachment, beat the eggs and brown sugar on medium-high for about 5 minutes, until pale, thick, and creamy.

4. Add Pumpkin & Vanilla
   Add the pumpkin purée and vanilla; mix briefly just until incorporated.

5. Add Dry Ingredients
   Gently fold in the dry mixture or mix on low just until combined.

6. Add Browned Butter
   Slowly pour in the cooled browned butter while mixing. Use a spatula to scrape down the bowl and make sure everything is evenly blended with no dry pockets.

7. Fill Madeleine Molds
   Use a cookie scoop or spoon to fill each madeleine mold about 3/4 full. Tap the pan gently to help the batter settle into the shell shape.

8. Bake
   Bake at 350°F for 5 minutes. Rotate the pan, then bake another 5–6 minutes. The madeleines are done when lightly golden and they spring back when touched.

9. Cool & Dust
   Let the pan cool for a few minutes, then gently release the madeleines onto a wire rack. Dust with powdered sugar or drizzle with brown-butter glaze. Enjoy warm!