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For a delightful fall treat, make a batch of browned butter pumpkin madeleines. With warm spices, nutty butter, and sweet pumpkin, these cookies are a sensational dessert!
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Watch how to make this
What makes this recipe special
Once I had decided that I wanted to be a chef when I grew up, I immediately immersed myself in cookbooks. Every weekend, I walked over to the neighborhood bookstore, chose the comfiest couch, and settled in with a cookbook. After bookmarking the recipes I wanted to try, I would hurry home and attempt to recreate the dishes.
The first successful baking experiment I had was with madeleines. I'll admit, at the time I didn't know what the perfect madeleine was, but I was very happy with the results. Even now, as I pull out my madeleine pan, I reminisce about those happy days. Today, I'm mixing it up a little bit and creating browned butter pumpkin madeleines. After tweaking a few details, I can proudly say this is one great recipe!
For more pumpkin treats, check out this pumpkin hotteok, pumpkin chocoflan, and pumpkin cream puffs!
Ingredients
- Butter: Contributes to the rich flavor and tender texture of the madeleines. Browning the butter adds a nutty, caramelized flavor.
- Maple syrup: Adds sweetness while complementing the pumpkin and spices.
- Cinnamon: A warm spice that gives a comforting and aromatic quality.
- Pumpkin puree: Essential for providing moisture, flavor, and color to the madeleines. It gives them their signature pumpkin taste and contributes to a tender texture.
- Orange zest: Adds brightness and freshness to the madeleines.
Recipe
Browned Butter Pumpkin Madeleines
Ingredients
- ½ cup butter (113 grams)
- 2 tablespoons maple syrup
- 1 cup all-purpose flour (135 grams)
- ½ cup granulated sugar (100 grams)
- ½ teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 3 large eggs, at room temperature
- ⅓ cup pumpkin puree (84 grams)
- 1 teaspoon orange zest
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees F.
- Melt butter in a nonstick pan over medium heat. Brown butter until golden and toasty, about 3-5 minutes. Remove from heat and add maple syrup.
- Sift together flour with granulated sugar, salt, baking powder, cinnamon and nutmeg in a medium bowl. Add eggs one at a time, whisking until well combined.
- Add orange zest, vanilla, pumpkin puree and melted butter mixture. Whisk until fully incorporated. Cover with plastic wrap and chill for at least 30 minutes and up to overnight.
- Spray madeleine pan with cooking spray. Fill molds about ¾ full with batter. Bake for 7-9 minutes or until the center has set and the edges are golden brown. Remove from oven and unmold madeleines. Dust with powdered sugar and serve immediately.
Notes
Step-by-step instructions
Step 1: Prepare butter
The perfect madeleine is light and airy with a "hump". Although it is essentially a mini sponge cake, to me, they taste so much better. With a few minor details, you too can produce the best madeleines in your kitchen.
Start by bringing your eggs to room temperature. If you begin this recipe and realize halfway through that you haven't taken your eggs out yet, there is a simple solution. Just place them in a bowl with warm water for 10 minutes. Easy peasy!
Why is this step necessary? Room-temperature eggs help the cookies rise higher and result in a lighter cake. This tip can be used when you are preparing popovers or chiffon cakes.
Now it's time to brown the butter. Browned butter is my all-time favorite for sweet and savory dishes. Browned butter mashed potatoes? Yes, please. Browned butter gnocchi? Why not. Browned butter madeleines? Obviously!
Recipe tip
Use a light-colored pan to make the browned butter to see the color more accurately.
Melt the butter on medium heat and keep an eye on it as it melts, making sure it doesn't burn. As it turns golden brown, it will foam and emit a lovely nutty aroma. Just beautiful.
Step 2: Make batter
While the butter cools, sift together the dry ingredients. This will remove large clumps, resulting in a smoother batter.
Add the eggs one by one, breaking up the eggs as you incorporate them with the dry ingredients. Then, add the browned butter along with pumpkin puree, orange zest, and vanilla, mixing until combined.
Cover the bowl and transfer it to the fridge, letting it chill for at least 30 minutes. For the same reasons we use room-temperature eggs and sift the flour, we want to chill the batter and let it rest. This will help result in a taller, fluffier madeleine.
Step 3: Bake
When ready, remove the batter from the fridge and fill a madeleine pan about ¾ full. I like to use a small ice cream scooper to help make the cookies the same size.
Bake until the edges of the Madeleine become golden brown, about 7-9 minutes. They should pop right out of the mold once they are done baking.
Dust with powdered sugar and serve immediately since madeleines are best served fresh. I did have some leftovers, so I reheated them in the microwave, and they were still delicious.
Madeleines for the win!
Make-ahead and storage
- Make-ahead: Since the batter needs time to rest, it's best to make it ahead of time.
- Store: Keep leftovers in an airtight container at room temperature for up to 3 days.
Frequently asked questions
Yes, you'll need a madeleine pan with shell-shaped molds to get the characteristic shape.
The hump often develops from the contrast between a cold batter and a hot oven. Make sure your batter is well-chilled and your oven is properly preheated.
Yes, you can freeze baked madeleines for up to 3 months. Thaw at room temperature before serving.
More pumpkin dessert recipes
Looking for more pumpkin treats? Try these:
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