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Pumpkin Madeleines with Maple Glaze Recipe

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4.5 from 57 reviews

These Pumpkin Madeleines are soft, spiced French butter cakes with a seasonal twist of pumpkin puree and warm pumpkin pie spice. Perfectly shaped with a delicate hump, these 18 bite-sized madeleines are enhanced by a sweet and rich maple glaze drizzle, making them an ideal treat for autumn or holiday gatherings.

Ingredients

Scale

Madeleine Batter

  • ½ cup unsalted butter, melted and cooled (4oz, 115g)
  • ½ cup all-purpose flour (2.7oz, 75g)
  • ½ teaspoon baking powder
  • ¾ teaspoon pumpkin pie spice
  • ½ teaspoon salt
  • 2 large eggs, room temperature
  • ½ cup packed brown sugar (3.5oz, 100g)
  • ¼ cup pumpkin puree (2oz, 55g)
  • ½ teaspoon pure vanilla extract

Maple Glaze

  • ½ cup powdered sugar (2.3oz, 65g)
  • 2 tablespoons maple syrup
  • Water, optional (to thin glaze if needed)

Instructions

  1. Prepare Butter: Melt the unsalted butter in the microwave and allow it to cool while preparing other ingredients.
  2. Preheat Oven and Prepare Pan: Preheat your oven to 375℉ (190℃). Spray your madeleine pan generously with non-stick cooking spray to prevent sticking.
  3. Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, baking powder, salt, and pumpkin pie spice. Set this dry mixture aside.
  4. Beat Eggs and Sugar: In the bowl of a stand mixer, beat the room temperature eggs and packed brown sugar on medium-high speed for about 4 minutes until the mixture becomes light and bubbly.
  5. Add Pumpkin and Vanilla: Beat in the pumpkin puree and pure vanilla extract on medium-high speed for another minute until fully incorporated.
  6. Combine Flour Mixture: Reduce mixer speed to low and slowly add the dry flour mixture a few tablespoons at a time. Mix just until combined to avoid overmixing.
  7. Fold in Butter: Add the cooled melted butter and gently fold it into the batter using a rubber spatula to maintain the batter’s airiness.
  8. Optional Chill: For enhanced flavor and better texture, chill the madeleine batter in the refrigerator for 1 hour before baking.
  9. Scoop Batter: Spoon the batter into the prepared madeleine pan cavities, filling each about ¾ full to allow for rising during baking.
  10. Bake: Bake the madeleines in the preheated oven for 10-12 minutes. The edges will turn crispy and a slight hump will form in the center of each cake. Cool in the pan for 5 minutes.
  11. Cool Completely: Carefully remove the madeleines from the pan and transfer them to a cooling rack to cool completely.
  12. Make Maple Glaze: In a small bowl, whisk the powdered sugar and maple syrup together until smooth. If the glaze is too thick, add a small amount of water to thin it to drizzle consistency.
  13. Glaze and Set: Drizzle the maple glaze over the cooled madeleines. Allow the glaze to set for 5 minutes before serving.

Notes

  • Using room temperature eggs helps achieve a lighter batter.
  • Chilling the batter for an hour is optional but recommended for deeper flavors.
  • If you don’t have a madeleine pan, you can use mini muffin pans though the shape will differ.
  • Ensure the butter is cooled to avoid cooking the eggs in the batter.
  • The pumpkin pie spice can be adjusted to taste or substituted with a blend of cinnamon, nutmeg, cloves, and ginger.
  • Store madeleines in an airtight container for up to 3 days for freshness.

Keywords: pumpkin madeleines, pumpkin dessert, fall baking, maple glaze, French cookies, pumpkin spice madeleines

Find it online: https://reemcook.com/pumpkin-madeleines-with-maple-glaze-recipe/