Pumpkin Spice Madeleines

The arrival of autumn marks the beginning of baking season, at least in my world, and these charming little Pumpkin Spice Madeleine cookies kicked off my autumn baking this year. These delightful little French cookies are made with the perfect amount of pumpkin puree and the warm spices of the season. These cookies pair well with your favorite cup of coffee or spiced tea.

Ingredients you will need for Pumpkin Spice Madeleines:

• 2 eggs
• 1/2 cup sugar
• 1/4 cup pumpkin puree
• 1 cup all-purpose flour
• 1 1/2 tsp pumpkin pie spice
• 1/2 tsp kosher salt
• 1/2 tsp baking powder
• 1/2 cup unsalted butter, melted and cooled

Directions:

• 1.) Put the eggs and sugar into the bowl of stand mixer with the whisk attachment. Beat the eggs and sugar together on medium-high speed until they are light and fluffy. This will take between eight and ten minutes.
• 2.) Melt the butter in a pan on the stove or in the microwave and let it start cooling.
• 3.) Gently fold the pumpkin puree into the egg and sugar mixture. Use a gentle folding method so you do not beat the air out of the eggs and sugar.
• 4.) In a medium bowl whisk together the flour, pumpkin pie spice, salt and baking powder. Gently fold the dry mixture into the wet mixture. making sure not to beat the air out of the wet mixture.
• 5.) Once the butter has cooled and is still liquid but no longer warm to the touch, gently fold it into the cookie dough. Once again, making sure to use a gentle folding method so you don’t beat the air out of the dough.
• 6.) Cover the bowl with plastic wrap and place in the fridge to chill for 30 minutes.
• 7.) While the dough is chilling in the fridge preheat the oven to 350 degrees. In the mean time butter your Madeleine cookie sheet. I just use my fingers and rub butter into each mold making sure to get into every little ridge to prevent sticking.

• 8.) After 30 minutes of chilling scoop about 1 tablespoon of dough into each Madeleine mold. Bake for 10-12 minutes.
• 9.) As soon as you pull the cookies out of the oven remove them from the mold and put on a wire rack to cool. Enjoy!

Notes:

• Make sure to use a gentle folding method at all times with the dough! Maintaining the air that was beat into the eggs and sugar mixture is crucial to having the proper Madeleine rise and texture.
• Make sure to chill the dough! Do not skip this step. Having chilled dough going into the oven helps create the iconic “hump” that Madeleine cookies have.

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