Spiced Pumpkin Madeleines with White Chocolate Dip Recipe
Introduction
These Spiced Pumpkin Madeleines are a delightful autumn treat, combining the warm flavors of pumpkin and pumpkin pie spice with a tender, buttery texture. Finished with a smooth white chocolate dip, they make for an elegant yet simple snack or dessert.
Ingredients
- 2 large eggs
- ½ cup granulated sugar
- 1 cup all-purpose flour
- ¼ cup pumpkin puree
- 1½ teaspoons pumpkin pie spice
- ½ teaspoon kosher salt
- ½ teaspoon baking powder
- ½ cup butter, melted and cooled
- 1 cup white chocolate, melted
Instructions
- Step 1: In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs and sugar together on medium-high speed until the mixture is smooth, pale yellow, and creamy, about 8 minutes.
- Step 2: Using a rubber spatula, gently fold in the flour, pumpkin puree, pumpkin pie spice, kosher salt, and baking powder until just combined.
- Step 3: Add the melted and cooled butter (liquid but not warm) and fold gently into the batter until incorporated.
- Step 4: Transfer the batter to the refrigerator and chill for 30 minutes.
- Step 5: Toward the end of chilling, preheat the oven to 350°F (175°C). Grease a madeleine pan with melted butter and nonstick spray.
- Step 6: Scoop about 1 tablespoon of batter into each mold, filling each about ¾ full.
- Step 7: Bake in the preheated oven until the madeleines are light brown and a toothpick inserted in the center comes out clean, about 10–12 minutes.
- Step 8: Transfer madeleines to a wire rack to cool completely.
- Step 9: Once cool, dip each madeleine in the melted white chocolate and set aside to let the chocolate set.
Tips & Variations
- For a more intense pumpkin flavor, add a teaspoon of pumpkin extract along with the puree.
- Try dipping the madeleines in melted dark or milk chocolate for a different twist.
- Make sure the butter is cooled before adding to prevent cooking the eggs and curdling the batter.
- Use fresh pumpkin pie spice or a homemade blend for the best aroma and flavor.
Storage
Store the madeleines in an airtight container at room temperature for up to 3 days. If you’ve dipped them in white chocolate, keep them in a cool place to prevent melting. For longer storage, refrigerate up to 5 days or freeze for up to 1 month. Reheat briefly in a warm oven to refresh before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned pumpkin puree instead of fresh?
Yes, canned pumpkin puree works perfectly in this recipe and is a convenient option that maintains the right moisture and flavor.
Do I need a madeleine pan to make these cookies?
A madeleine pan is recommended for the traditional shell shape and texture, but you can bake the batter in mini muffin tins as a substitute. The shape and timing might vary slightly.
PrintSpiced Pumpkin Madeleines with White Chocolate Dip Recipe
These Spiced Pumpkin Madeleines are delicate, buttery French-style cookies infused with autumnal pumpkin and warm pumpkin pie spice. Perfectly golden and lightly crisp on the edges, they are cooled on a wire rack and finished with a decadent white chocolate dip, making them an elegant seasonal treat ideal for fall celebrations or cozy afternoons.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 57 minutes
- Yield: 24 madeleines 1x
- Category: Dessert
- Method: Baking
- Cuisine: French
Ingredients
Wet Ingredients
- 2 large eggs
- ¼ cup pumpkin puree
- ½ cup butter (melted and cooled)
- 1 cup white chocolate (melted)
Dry Ingredients
- ½ cup granulated sugar
- 1 cup all-purpose flour
- 1½ teaspoons pumpkin pie spice
- ½ teaspoon kosher salt
- ½ teaspoon baking powder
Instructions
- Beat Eggs and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs and sugar together on medium-high speed until the mixture is smooth, pale yellow, and creamy, approximately 8 minutes.
- Fold in Dry Ingredients and Pumpkin: Using a rubber spatula, gently fold the flour, pumpkin puree, pumpkin pie spice, kosher salt, and baking powder into the creamed egg and sugar mixture until fully combined without overmixing.
- Add Melted Butter: Ensure the melted butter has cooled but is still liquid, then fold it gently into the batter to maintain the light texture.
- Chill the Batter: Transfer the batter to the refrigerator and chill for 30 minutes to help it set for baking.
- Prepare the Madeleine Pan and Preheat Oven: Near the end of chilling, preheat the oven to 350°F (175°C). Grease a madeleine pan thoroughly with melted butter and nonstick spray to prevent sticking.
- Fill the Molds: Scoop about 1 tablespoon of batter into each mold, filling each about 3/4 full to allow space for rising.
- Bake: Bake the madeleines in the preheated oven until they are light brown and a toothpick inserted into the center comes out clean, about 10 to 12 minutes.
- Cool: Remove the madeleines from the oven and transfer them to a wire rack to cool completely.
- Dip in White Chocolate: Once cooled, dip each madeleine into the melted white chocolate, allowing the excess to drip off before placing them back on the wire rack or parchment paper to set.
Notes
- Ensure the melted butter is cooled before folding it into the batter to avoid deflating the mixture.
- Chilling the batter is crucial for achieving the signature hump of a madeleine.
- Be careful not to overfill the molds to prevent batter overflow during baking.
- Use high-quality pumpkin pie spice or make your own blend for a fresher, more vibrant flavor.
- Let the white chocolate set completely before serving to avoid mess.
Keywords: Madeleines, Pumpkin, Pumpkin Pie Spice, White Chocolate, Fall Dessert, French Cookies
