I unabashedly love pumpkin. Fall is my favorite time of the year and a major reason is because pumpkin is back in season. While I only drink one or two pumpkin spice lattes per year, I could eat pumpkin muffins, cookies, rolls, cakes, and other baked goods every single day.
A few weeks back, I shared my recipe for classic French madeleines with the traditional flavors of butter and lemon zest. I love baking madeleines because they are so simple to make but the result is absolutely delicious. In other words, the work is definitely worth the reward. While I was working on that recipe, a sudden craving for pumpkin hit. Madeleines can be flavored in nearly any way and I knew pumpkin would be wonderful.
Pumpkin and fall spices are the perfect addition to a classic French madeleine. The pumpkin adds richness and moisture and perfectly complements the brown butter. The spices bring the warmth and fall flavors that tie everything together. I like these with the classic garnish of powdered sugar, but a sprinkle of cinnamon-sugar is fantastic too.
Brown butter pumpkin madeleines are exceptional with coffee and tea and I can’t help but wonder how they would pair with a spicy fall pumpkin beer. Pumpkin madeleines make a wonderful breakfast, are a star on any brunch table, and are perfect as an afternoon snack or late night treat. You really can’t go wrong.
Equipment and Tools
Here are few special tools that are helpful for making brown butter pumpkin madeleines:
Nonstick Madeleine Pan – it’s not a madeleine without the signature shape!
Portion Scoop – the easiest way to get the batter into the pan.
Fine Mesh Strainer – the best tool for getting an even dusting of powdered sugar on top
Tips and Tricks
If you love fall spices, feel free to gradually increase the amount of spices in this recipe.
The best way to get the batter into the pan is using a cookie scoop (see above for my recommendation). You can use a tablespoon but trust me when I say it is worth it to purchase a cookie scoop if you do not have one.
Pumpkin madeleines freeze very well. After they cool, all you have to do is put them in a zip-loc bag and throw them in the freezer. When you’re ready to eat one, pop it in the microwave for a few seconds to warm it up.
If brown butter does not interest you, simply use cooled, melted butter in its place.
Also, be sure to check out the tips and tricks from my classic French madeleines recipe.
Brown Butter Pumpkin Madeleines Recipe
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This recipe is part of Food Network’s weekly Fall Fest celebration. Check out these great pumpkin recipes from Food Network’s other Fall Fast bloggers:
Bacon and Souffle: Pumpkin Lasagna with Sausage, Kale and Parmesan
Homemade Delish: Warm Pumpkin Salad
Creative Culinary: Pumpkin Butter
The Lemon Bowl: 20 Healthy Pumpkin Recipes
Weelicious: Baked Pumpkin Doughnuts
Virtually Homemade: Pumpkin Snickerdoodles
TasteBook: Creamy Pumpkin Mac and Cheese
Dishin & Dishes: Homemade Pumpkin Chai Tea Latte Concentrate
Napa Farmhouse 1885: Spiced Pumpkin Pancakes
Red or Green: Spiced Pumpkin-Chocolate Chip Bars
The Heritage Cook: Roasted Pumpkin, Potato, and Sage (Gluten-Free)
Swing Eats: Pumpkin Panna Cotta with Pumpkin Seed Brittle
Taste with the Eyes: Sultry Pumpkin Soup – Southwest Flavors, Dressed To Kill
FN Dish: 8 Ways to Eat Pumpkin All Day Long