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Browned Butter Pumpkin Madeleines

Yields 24 Madeleines
Course Dessert
Cuisine French
Keyword cookies
Total Time 45 minutes
Servings 24
Author Cherry on My Sundae


  • ½ cup butter (113 grams)
  • 2 tablespoon maple syrup
  • 1 cup all-purpose flour (157 grams)
  • ½ cup granulated sugar (100 grams)
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • 3 large eggs, at room temperature
  • 1 teaspoon orange zest
  • 1 teaspoon vanilla extract
  • cup pumpkin puree (84 grams)


  • Preheat oven to 350 degrees F.
  • Melt butter in a nonstick pan over medium heat. Brown butter until golden and toasty, about 3-5 minutes. Remove from heat and add maple syrup.
  • Sift together flour with granulated sugar, salt, baking powder, cinnamon and nutmeg in a medium bowl. Add eggs one at a time, whisking until well combined.
  • Add orange zest, vanilla, pumpkin puree and melted butter mixture. Whisk until fully incorporated. Cover with plastic wrap and chill for at least 30 minutes and up to overnight.
  • Spray madeleine pan with cooking spray. Fill molds about ¾ full with batter. Bake for 7-9 minutes or until the center has set and the edges are golden brown. Remove from oven and unmold madeleines. Dust with powdered sugar and serve immediately.