It’s October, that means I’m legally obligated to make pumpkin spice baked goods. Luckily, these little cookies (or cakes?) are about easy as can be. To get the signature hump, be sure you don’t forget the baking powder (like I did. Oops). My husband doesn’t like overly sweet things, but I think these could benefit from a light glaze – what do you think?
This recipe doesn’t call for any special ingredients or equipment, however you may want a traditional Madeleine pan to achieve the shell shape. Before we got ours, I would make the cakes in mini-muffin tins – it worked! That being said you can find a pan online for as little as $3.25 on eBay. We had ours on our registry, a 16 well $19.99 USA-Pan version and I definitely recommend it.
Enjoy these Madeleines fresh out of the oven, when the outside has a delicate crunch. This recipes takes about an hour to complete and makes 36 cookie-cakes.
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1.5 tsp mixed spice blend (cinnamon, nutmeg, allspice, cloves)
- Pinch of salt
- 4 eggs
- 1 cup sugar
- 1 cup (2 sticks) of butter, melted (plus a little extra, for the pan)
- 1/2 cup pumpkin puree
- Preheat the oven to 375° and grease the Madeleine pan
- Combine the flour, salt, baking powder and spice mix in a bowl, set aside.
- Beat the eggs and sugar together, until the mixture becomes pale and thick and the eggs have doubled in size.
- Slowly add the butter to the egg mixture, then the pumpkin puree.
- Add the 1/4 of the dry ingredients and blend to combine. Repeat until all of the flour mixture has been incorporated
- Fill each well of the Madeleine pan about 3/4 full, refrigerate the remaining batter.
- Bake for 12 minutes, or until the hump is golden brown. Remove the cookies from the mold as soon as you take the pan out of the oven. Let cool completely.
- Fill the wells again until the batter is gone.
If you can manage not to eat all the cookies immediately, store them in an air tight container for up to two days.
Recipe inspiration taken from foodnouveau.com and fussfreeflavours.com. Pictures are my own.