Pumpkin Madeleines

These madeleines are for all those who go crazy for pumpkin spice lattes come fall! This gluten-free recipe will surely...


These madeleines are for all those who go crazy for pumpkin spice lattes come fall! This gluten-free recipe will surely fill your house with those same spicy scents. If you don’t have a madeleine pan, feel free to make the batter into muffins or a sheet cake, which tastes best when topped with a chai frosting.

This recipe is courtesy of Lena Kwak



  • 1/2  Cup  unsalted butter
  • 1  Cup  gluten-free flour, such as CupfourCup flour
  • 1/2  Teaspoon  baking powder
  • 1/4  Teaspoon  salt
  • 1/2  Teaspoon  pumpkin pie spice
  • large eggs, at room temperature
  • 1/2  Cup  granulated sugar
  • 2  Tablespoons  firmly packed light brown sugar
  • 1  Teaspoon  vanilla extract
  • 3  Tablespoons  pumpkin puree


In a small saucepan, melt the butter. Set aside but keep warm.

Whisk together the flour, baking powder, salt and pumpkin pie spice.

Using a stand mixer, beat the eggs and both sugars together on high until the mixture is thick and pale in color, about 6-8 minutes. Beat in the vanilla and the pumpkin puree. Remove the bowl from the mixer.

Next, sift in half of the flour mixture and fold it in using a rubber spatula gently so as to not deflate the eggs. Then sift in the remaining flour mixture and gently fold it in.

Pour the melted butter into a separate bowl. Add in about 1 cup of the batter and fold it into the warm butter. Then add in the remaining batter and fold it in. The batter will be very thick.

Refrigerate the batter for a minimum of an hour or up to overnight.

Preheat the oven to 375 degrees F. Brush the madeleine molds with melted butter. Freeze molds until the butter has hardened. Scoop a generous tablespoon of the batter into each well.

Bake for about 8-12 minutes, until the edges are golden and the centers spring back when pressed.

Remove the madeleines immediately from the pans and cool on a wire rack.

Dust madeleine cookies with powdered sugar before serving.

Pumpkin Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Pumpkin Cooking Tip

Vegetable should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.