30-Minute Pumpkin Spice Madeleines Irresistibly Easy Recipe

There’s something magical about French baking traditions meeting cozy fall flavors, and these Pumpkin Spice Madeleines are my absolute favorite way to bridge the gap. Picture this: delicate shell-shaped cookies with that signature hump, infused with warm cinnamon, ginger, and nutmeg, basically autumn in every bite. I first fell in love with madeleines during a rainy Paris afternoon, but it wasn’t until I added pumpkin spice that they became my go-to comfort bake.

Every year when the leaves start turning, my kitchen fills with the scent of these golden little cakes baking. They’re simpler than you’d think, just a handful of pantry staples transformed into something elegant. The trick is in the details: that melted butter folded in just right, the brief chill time for perfect texture, and of course, that final snowy dusting of powdered sugar. Trust me, one bite of these and you’ll understand why they disappear faster than fall daylight!

Why You’ll Love These Pumpkin Spice Madeleines

Oh, where do I even start? These little shell-shaped beauties check all the boxes:

• Quick magic: From bowl to table in under 30 minutes—perfect for when that pumpkin spice craving hits hard
• Just the right hug of spice: Not too bold, not too shy—that cinnamon-ginger-nutmeg combo whispers “autumn” without shouting
• Fancy but foolproof: Looks like a Parisian patisserie made them, but honestly? Easier than cookies
• The hump factor: That proud little dome on each one is pure baker’s joy (we’ll talk tricks to nail it!)
• Versatile darlings: Fancy enough for tea parties, cozy enough for pajama breakfasts—I’ve done both

Seriously, these pumpkin spice madeleines are the edible equivalent of your favorite sweater—comfort you can taste.

Ingredients for Pumpkin Spice Madeleines

Gather these simple ingredients, and you probably have most in your pantry right now! The melted butter must be cooled (hot butter cooks the eggs, oops!), and always use large eggs for that perfect rise. Here’s what you’ll need:

• 1 cup all-purpose flour (spooned and leveled, no packing!)
• 1 tsp baking powder
• 1/2 tsp pumpkin spice (my secret? Add an extra pinch for cozy warmth)
• 1/4 tsp salt
• 2 large eggs (room temperature works best)
• 1/3 cup granulated sugar
• 1/2 tsp vanilla extract (the real stuff, please!)
• 1/2 cup unsalted butter, melted and cooled (about 10 minutes)
• 1 tbsp powdered sugar for dusting (because pretty)

Equipment You’ll Need

I’ve found that a simple set of tools keeps the process smooth. Here re the basics for your pumpkin spice madeleines:

• Madeleine pan (don’t fret, standard muffin pans work as a substitute)
• 2 mixing bowls (one for dry, one for eggs)
• Whisk (or fork if you’re in a pinch)
• Spatula (for that gentle folding action)
• Measuring spoons & cups

That’s it! No fancy tools required, just basic kitchen essentials.

How to Make Pumpkin Spice Madeleines

Making these pumpkin spice madeleines is a breeze, and I’ll walk you through every step. The key is gentle mixing and accurate baking. Just follow my directions, and you’ll have perfectly madeleines every time.

Preparing the Batter

First, preheat your oven to 375°F (190°C). Grease your madeleine pan with butter or use a non-stick spray. I’ve found that this ensures easy release later.

1. In a bowl, whisk together the flour, baking powder, pumpkin spice, and salt. This combines the dry ingredients evenly.
2. In another bowl, beat the eggs and sugar until pale and thick. This should take about 2-3 minutes with a whisk. The mixture will become fluffy and have a light yellow color.
3. Mix in the vanilla extract into the egg mixture.
4. Gently fold in the dry ingredients into the egg mixture. I’ve found that using a spatula and movements from the bottom to the top works best. The goal is to incorporate without overmixing.
5. Add the melted and cooled butter to the mix. Stir until just combined. The batter should be smooth but not overly smooth.

Baking and Cooling

Now comes the baking part. I’ve found that this is where precision matters.

1. Using a spoon, fill each madeleine mold 3/4 full with batter. This ensures they don’t overflow while baking.
2. Bake in the preheated oven for 10-12 minutes. The edges should be golden and the tops slightly springy to touch.
3. Cool the madeleines in the pan for 2 minutes. Then, transfer them to a wire rack to cool completely.
4. Dusting with powdered sugar before serving this adds that classic French touch.

There you have it, perfect pumpkin spice madeleines every time! The scent of fresh spices will fill your kitchen as they bake.

Tips for Perfect Pumpkin Spice Madeleines

After years of testing (and eating!) countless batches, I’ve picked up some foolproof tricks for pumpkin spice madeleines that never fail me:

• Chill for humps: That signature dome? It comes from resting the batter 30 minutes before baking, the flour hydrates while the butter firms up
• Fold don’t beat: Overmixing = tough cookies. Stir until just combined, a few flour streaks are actually good!
• Test one first: Bake a single madeleine to check oven temp and timing, my “sacrificial cookie” method saves whole batches
• Butter matters: Use unsalted butter and let it cool to warm (not hot), you’ll see the difference in texture
• Eat same day: They’re best fresh, but if storing, pop them in the toaster oven for 30 seconds to revive that just-baked magic

Remember, imperfect madeleines still taste amazing. The real secret? Enjoy the process as much as the treats!

Substitutions and Variations

Don’t stress if you’re missing an ingredient. I’ve tested all sorts of swaps for these pumpkin spice madeleines! For gluten-free, use a 1:1 baking blend (my favorite works perfectly). Out of pumpkin spice? Just mix 1/4 tsp cinnamon + 1/8 tsp each ginger and nutmeg. Want something special? Try these twists:

• Zesty kick: Add 1 tsp orange zest to the batter; it brightens all the cozy spices
• Extra spice: Toss in an extra pinch of nutmeg if you’re feeling adventurous
• Brown sugar swap: Replace half the white sugar with dark brown for a deeper flavor

The beauty of these little cakes? They’re endlessly adaptable to your taste!

Serving and Storing Pumpkin Spice Madeleines

That final snowy dusting of powdered sugar isn’t just pretty, it’s practically mandatory! I like to serve these pumpkin spice madeleines slightly warm with a big mug of chai or strong coffee. They’re perfect for dunking. Store leftovers (if you have any!) in an airtight container for up to 3 days. For that just-baked magic, pop them in a 300°F oven for 30 seconds before serving again. Pro tip: Layer them between parchment paper so they don’t stick together!

Pumpkin Spice Madeleines FAQs

I get asked these questions all the time about my pumpkin spice madeleines. Here are the answers straight from my kitchen mishaps and victories!

Nutritional Information

Just so you know what you’re indulging in (not that you’ll stop at just one!), here’s the scoop per pumpkin spice madeleine. Remember, these values are estimates and may vary slightly based on your specific ingredients:

• Serving size: 1 madeleine
• Calories: 120
• Sugar: 8g
• Sodium: 75mg
• Fat: 6g (3.5g saturated)
• Carbohydrates: 14g
• Protein: 2g

Now go enjoy that buttery, spiced goodness, life’s too short to count every calorie!

Share Your Bake!

Nothing makes me happier than seeing your pumpkin spice madeleines come to life! Snap a pic of those golden humps and tag me. I want to celebrate your baking wins (and maybe steal your best photography tips). Every batch tells a story, and I’d love to hear yours!

For more delicious recipes and cooking inspiration, check out Family Tastes.

30-Minute Pumpkin Spice Madeleines Irresistibly Easy Recipe

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• Author: EditorVictoria
• Total Time: 27 minutes
• Yield: 12 madeleines 1x
• Diet: Vegetarian

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Description

Classic French madeleines flavored with warm pumpkin spice for a cozy fall treat.

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Ingredients

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• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp pumpkin spice
• 1/4 tsp salt
• 2 large eggs
• 1/3 cup granulated sugar
• 1/2 tsp vanilla extract
• 1/2 cup unsalted butter, melted and cooled
• 1 tbsp powdered sugar for dusting

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Instructions

1. Preheat oven to 375°F (190°C). Grease a madeleine pan.
2. Whisk flour, baking powder, pumpkin spice, and salt in a bowl.
3. Beat eggs and sugar until pale and thick. Mix in vanilla.
4. Gently fold dry ingredients into egg mixture.
5. Add melted butter and mix until just combined.
6. Spoon batter into molds, filling 3/4 full.
7. Bake 10-12 minutes until edges are golden.
8. Cool in pan 2 minutes, then transfer to a rack.
9. Dust with powdered sugar before serving.

Notes

• Chill batter 30 minutes for more pronounced humps.
• Store in an airtight container up to 3 days.
• Freeze unbaked batter for up to 1 month.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: French

Nutrition

• Serving Size: 1 madeleine
• Calories: 120
• Sugar: 8g
• Sodium: 75mg
• Fat: 6g
• Saturated Fat: 3.5g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 14g
• Fiber: 0.3g
• Protein: 2g
• Cholesterol: 45mg

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