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
- 3 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.