Rich Pumpkin Madeleines

These fall-inspired brown butter pumpkin madeleines dipped in chocolate put a seasonal twist on the traditional French cookie. With their iconic shell shape and signature bump, these treats blend browned butter, warm fall spices, and pumpkin into a delicate delight, finished with a touch of bourbon glaze and a rich chocolate coating for the ultimate autumn treat.

I stumbled onto making these last fall when I wanted something different from the usual pumpkin loaf. When I took that first batch out and watched them steam, those perfect little shells instantly became my go-to fall specialty.

Ingredients

• Unsalted butter: Brings depth and gets toasty when browned, adding a nutty flavor to these delicate treats
• Granulated sugar: Adds the right amount of sweetness without taking over the gentle pumpkin taste
• Room temperature eggs: Help everything mix smoothly and create that classic madeleine hump
• All purpose flour: Forms the soft base when measured right
• Baking powder: Creates just enough puff for that trademark dome shape
• Cinnamon, nutmeg, and cloves: Make the perfect cozy spice mix that screams fall baking
• Sea salt: Cuts through sweetness and makes the pumpkin flavor pop
• Whole milk: Keeps everything moist without making the batter too runny
• Canned pumpkin: Adds bright color and mild flavor - grab plain pumpkin, not the pie mix
• Bourbon: Gives the glaze deep caramel notes
• Dark chocolate: Makes a rich contrast to the soft cookies - try to get 70% cocoa for best results

How To Make Chocolate Dipped Brown Butter Pumpkin Madeleines

Brown the butter:

Put butter in a medium pot over medium heat. Keep an eye on it as it melts and starts foaming. Keep heating until you notice tiny golden bits forming at the bottom and smell a nutty scent. Right away pour it into a bowl to stop the cooking. This usually takes about 5-7 minutes and adds amazing flavor depth.

Mix the wet ingredients:

In your stand mixer with the whisk, beat eggs and sugar at medium speed for around 2 minutes until it looks pale and gets a bit thicker. This creates the foundation for your madeleines. Getting good air in now helps create that famous bump.

Add dry ingredients:

Put in flour, baking powder, spices, salt, cooled browned butter, and milk to your egg mixture. Mix on low just until everything comes together with no flour patches showing. Too much mixing will make tough madeleines. Gently fold in the pumpkin until it's evenly spread through the batter.

Chill the batter:

Cover your bowl with plastic wrap and stick it in the fridge for at least 3 hours, but overnight works even better. This resting time can't be skipped - it lets the flour soak up moisture and the butter firm up, which helps make that distinctive bump when baking.

Prepare the molds:

Heat your oven to 400°F. Brush melted butter all over the madeleine molds making sure to get every ridge. This helps get a golden outside and makes them come out easily after baking. A flexible silicone brush works great for reaching all those shell grooves.

Fill and chill again:

Spoon about 1½ tablespoons of cold batter into each buttered mold, filling each about three-quarters full. Lightly smooth the top but don't press down hard. Put the filled pan back in the fridge for 10 minutes to help that classic madeleine bump form during baking.

Bake to perfection:

Put the cold pan straight into the hot oven and bake for 8-10 minutes. Watch them closely - the edges should turn golden and the middle should spring back when you touch it lightly. You'll see that trademark bump rise on top when they're baked right.

Cool and glaze:

Take madeleines out of the pan right away by gently tapping the pan on the counter then sliding them onto a cooling rack. Make your bourbon glaze by mixing sugar and water in a small pot, bringing it to a boil until sugar completely dissolves. Take it off the heat, stir in bourbon, and brush over cooled madeleines for a nice shine and flavor boost.

Chocolate dipping:

Melt chocolate using a double boiler or microwave in 30-second bursts, stirring between each until smooth. Dip one end of each madeleine into the melted chocolate, letting extra drip off. Put them on parchment paper and let the chocolate harden completely before serving - about 30 minutes at room temp.

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My favorite part about these madeleines is that first taste after everything's done. The way the soft pumpkin spiced cookie contrasts with the snap of chocolate creates this amazing texture that somehow feels fancy yet comforting. Last autumn I brought a batch to friends for dinner and watched as everyone closed their eyes and smiled with that first bite.

Storage Tips

These little treats don't keep well for long as they quickly lose their special texture. Try to enjoy them the same day you make them. If you need to save some, lay them flat in one layer in an airtight container at room temp for up to two days. Don't put them in the fridge as they'll go stale faster. The chocolate coating actually helps lock in moisture so they stay fresh a bit longer than plain madeleines.

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Make Ahead Options

While the finished treats taste best fresh, you can mix up the batter and keep it in the fridge for up to 3 days. A longer chill often makes for a better bump and texture anyway. You can also freeze the baked madeleines (before glazing or dipping) in an airtight container for up to a month. Let them thaw at room temperature, then warm them in a 325°F oven for 3 minutes before adding the glaze and chocolate.

Serving Suggestions

These chocolate-dipped goodies really shine with the right drink pairing. For morning, try them with a strong dark roast coffee or chai tea that works well with the spices. In the afternoon, they go great with Earl Grey or hot spiced apple cider. Serving them for dessert? Add a small glass of bourbon cream liqueur or sweet wine like Sauternes. Arrange them on a tiered plate, alternating which way the chocolate ends face for a pretty display.

The History Behind Madeleines

French madeleines go back to the 1700s and got famous thanks to Marcel Proust's book "In Search of Lost Time" where just one bite of a madeleine brought back a flood of childhood memories. The original French version has no baking powder and relies just on whipped eggs for that signature bump. This pumpkin version keeps the delicate feel of the classic while adding American fall flavors. The chocolate dipping is a modern touch that brings together French elegance with cozy comfort food vibes.

Frequently Asked Questions

→ How do I brown butter without burning it?

Heat butter in a pot over medium flame, stirring every so often. Watch for it to foam up. Once you see brown specks at the base and smell a nutty aroma, take it off the stove quickly to stop it from burning.

→ How can I tell if the batter is ready?

Mix your ingredients gently until they're just combined—don't overdo it. The batter should be shiny and thick enough to hold its shape when scooped.

→ Why should the batter rest before baking?

Letting the batter chill helps the butter firm up and the mix relax, which gives the cookies their signature hump and keeps them tender.

→ What works as a substitute for bourbon in the glaze?

Not sure about bourbon? Go with vanilla or maple syrup instead! Just adjust the amount so your glaze doesn't get too runny.

→ What's the easiest way to melt chocolate?

You can use a double boiler for super smooth melting, or microwave it in 30-second bursts, giving it a stir between rounds so it doesn't scorch.