Pumpkin Madeleines – a simple French madeleine recipe with a fall twist. Light, fluffy homemade madeleines flavored with pumpkin and warm spices.

Pumpkin Madeleines

These pumpkin madeleines are easy to make and perfect for fall. With just a few ingredients and about 20 minutes of active work, you get delicate, buttery shell-shaped cakes brightened by pumpkin puree and warm pumpkin pie spice. They come out light and tender, especially when served warm alongside a cup of coffee or tea.

I’ve loved French madeleines since high school. Those small, buttery cakes with their crisp edges and soft centers are irresistible. Making them at home allows you to experiment with flavors — here I’ve added pumpkin and fall spices for a seasonal twist. If you enjoy baking small treats, this recipe is approachable and rewarding.

Common questions about madeleines

Why are they called madeleines?

The name comes from a traditional story attributing the cakes to Madeleine Paulmier, the cook associated with the court of Louis XV.

Are madeleines cookies or cakes?

Madeleines blend characteristics of both. The batter resembles a pound cake, yet they are baked in molds and develop a crisp golden exterior, giving them a cookie-like quality while maintaining a cake’s tender interior.

What’s in a madeleine?

Classic madeleines use eggs, sugar, butter and flour as the base. Flavorings vary — for these madeleines we use pumpkin puree and spice, but lemon, orange, or chocolate are common variations.

Can madeleines be frozen?

Yes. Once fully cooled, place madeleines in a freezer-safe container or bag and freeze for up to two months. Thaw at room temperature before serving.

What other flavors can I try?

Try chocolate, orange, lemon, or chai variations to change the flavor profile while keeping the same basic technique.

Tips and tricks for success

• Use a madeleine pan — the shell shape and rise depend on it.
• Grease the pan well with melted butter and a light spray of non-stick cooking spray to ensure a crisp exterior and easy release.
• Chilling the batter for about 30 minutes helps develop the classic hump and keeps the batter from spreading rather than rising.
• Beat the eggs and sugar until pale and thick — this aeration is what gives madeleines their light texture.

Yield: 20 Servings

Pumpkin Madeleines

Light, buttery madeleines flavored with pumpkin puree and warm spices for a cozy fall treat.

Prep Time
15 minutes

Cook Time
15 minutes

Additional Time
30 minutes (chill)

Total Time
1 hour

Ingredients

• 2 large eggs
• 1/2 cup granulated sugar
• 1 cup all-purpose flour
• 1/4 cup pumpkin puree
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon baking powder
• 1/2 cup butter, melted and cooled

Instructions

1. In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs and sugar on medium-high speed until the mixture becomes pale, thick, and creamy—about 8 minutes.
2. Gently fold in the flour, pumpkin puree, pumpkin pie spice and baking powder using a rubber spatula, taking care not to deflate the batter.
3. Add the melted, cooled butter (it should be liquid but not warm) and fold it in gently until incorporated.
4. Cover and chill the batter for 30 minutes; chilling helps the madeleines form their signature hump during baking.
5. Towards the end of chilling, preheat the oven to 350°F (175°C). Grease a madeleine pan with melted butter and spray lightly with non-stick spray.
6. Scoop about 1 tablespoon of batter into each mold, filling each three-quarters full.
7. Bake until the madeleines are light golden and a toothpick inserted into the center comes out clean, about 10–12 minutes.
8. Transfer to a wire rack to cool briefly so the edges remain crisp while the centers stay tender.
9. Enjoy warm or store cooled madeleines in an airtight container at room temperature for up to two days.

Notes

Chilling the batter is optional but recommended for a better rise and defined shape. If you’re short on time, the madeleines will still be tasty without chilling.

• Cold eggs or room temperature eggs both work; beating them well is key to a light texture.
• Measure flour accurately—too much flour makes madeleines dense.
• If you don’t have pumpkin pie spice, use 3/4 teaspoon cinnamon and 1/4 teaspoon nutmeg.
• Use canned or fresh pumpkin puree; both provide good flavor and moistness.

Nutrition Information:

Yield:

16

Serving Size:

1

Amount Per Serving:
Calories: 134
Total Fat: 7g
Saturated Fat: 4g
Trans Fat: 0g
Unsaturated Fat: 2g
Cholesterol: 40mg
Sodium: 24mg
Carbohydrates: 16g
Fiber: 0g
Sugar: 9g
Protein: 2g

Nutrition values are estimates and can vary depending on brands and exact ingredient amounts.