I have the perfect thing to go with your cozy autumn afternoon coffee: Browned Butter Pumpkin Madeleines! They are the perfect small treat for when you just need a bite of something sweet. They’ve got plenty of pumpkin spice and a slight nutty flavor thanks to the browned butter. I drizzled them with a thick vanilla glaze because that also seemed necessary and I stand by that choice!
I love madeleines because they’re so easy to whip up. It’s all mixed in one bowl and they’re endlessly customizable. I took this classic madeleines recipe and added some pumpkin purée, browned butter, and pumpkin pie spice.
I have three standard madeleine pans, and I always have to use a couple of them twice to use up all the batter. So this recipe makes a ton of them. Each madeleine is about a tablespoon of batter, and then they spread and puff up a lot in the oven. It might not look like you have that much batter in the bowl, but trust me! It goes a long way. But that also means you’ll end up with a whole bunch of perfectly airy cake bites to share with whoever you’d like. (Even if that person is just yourself!)
I love the glaze on these madeleines because it’s thick and perfect drizzling consistency. It hardens as it sets so you don’t have to worry about it smudging or making a mess afterwards. I sprinkled mine with a little extra pumpkin pie spice and some course sugar for a little extra flavor and texture!
While I love these for autumn in general, they’d also make a pretty display on your Thanksgiving dessert table. I love all Thanksgiving foods and sometimes you just need a little sweet treat afterwards instead of something heavier, you know? No offense to pie because, let’s be real, that’s the whole point of the Thanksgiving dessert table. I feel like you could also set these out for appetizers and no one would be mad about that either!
These Browned Butter Pumpkin Madeleines are great for any fall occasion, especially if it’s just to enjoy on a relaxing weekend. They didn’t last long at my house!
Browned Butter Pumpkin Madeleines
- ⅔ cup granulated sugar
- 3 large eggs
- ½ cup pumpkin purée
- 1 cup all purpose flour
- 1 tsp pumpkin pie spice
- 1 tsp baking soda
- ½ cup browned butter cooled but still melted
- 1 tsp vanilla
- 1 cup powdered sugar
- 1 tsp vanilla extract
- ½ to 1 tbsp water
- Preheat oven to 350 degrees and spray madeleine pans with non-stick spray. (I had to use a couple of my pans twice.)
- To make the madeleines, combine sugar and eggs in a large bowl and mix on medium-low speed using an electric hand-held mixer. Mix well until slightly foamy. Next, add pumpkin purée, flour, pumpkin pie spice, and baking soda, and mix until combined. Add browned butter and vanilla extract; mix until incorporated.
- Add about one tablespoon of batter to each of the shell-shaped cavities on the madeleine pans. Bake for 6 to 8 minutes, or until edges are golden brown, the centers are puffed, and the tops of the madeleines no longer jiggle.
- Let the madeleines cool in the pans for a few minutes, then gently remove them from the pans with a knife and let them finish cooling on a wire rack. Let madeleines cool completely before adding the glaze.
- To make the glaze, whisk together powdered sugar, vanilla, and water. (The glaze is supposed to be thick!) Drizzle glaze over madeleines and sprinkle with additional pumpkin pie spice or sugar sprinkles if desired.
- Store in an air-tight container at room temperature.
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