These pumpkin Madeleines have a hint of spice and are not too-sweet.
- 2 tbs. salted butter, melted
- 1 c. all-purpose flour
- 1/4 tsp. kosher salt
- 1 tsp. baking powder
- 1/4 tsp. ground cinnamon
- 1/4 tsp. Chinese five spice powder
- 1/2 c. granulated sugar
- 2 large eggs, room temperature
- 1 tsp. vanilla extract
- 1 tbs. pumpkin puree
- 1/2 c. salted butter, melted
Yields Approximately 1 dozen Madeleines
Brush the Madeleines with the melted butter, then chill in freezer to firm up butter. Brush with another layer of melted butter before chilling until the Madeleines are ready to bake.
In a bowl, sift together the flour, salt, baking powder, cinnamon, and Chinese five spice. Set aside.
Whisk the sugar and eggs until the mixture is pale and fluffy, about three minutes. Add the vanilla extract and pumpkin puree and whisk to combine.
While whisking, drizzle in the flour mixture and melted butter in alternating additions until the batter is just combined. Gently scrape the bowl and finish combining the batter with a spatula. Cover the bowl with plastic wrap and chill for one hour.
Preheat the oven to 400 degrees Fahrenheit.
Scoop the Madeleines batter into each depression, filling to be level with the edges. Bake for 8-10 minutes, until the Madeleines are lightly browned on the edges and when Madeleines are lightly firm to the touch.