Spiced 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
Scale
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
