Pumpkin Spice Madeleines

Fall baking season classics will make your house smell amazing! 

Pumpkin Spice Madeleines

Adapted from Sunset and The Yellow Table 

3 large eggs, room temp

2/3 c sugar

1/3 c pumpkin purée

1 tsp vanilla

1 tbsp orange zest

1 1/4 c flour

1 tsp baking powder

2 tsp pumpkin spice (cinnamon, nutmeg, cloves, ginger, allspice) 

1/4 tsp kosher salt

1/2 cup melted unsalted butter, plus 2 tsp for tins

Preheat oven 425F. Brush 2 Madeleines tins with 2 tsp butter. Dust with flour. (See this post for more tin prep photos.)

Mix wet ingredients - in stand mixer, beat eggs and sugar until frothy. Mix in pumpkin, vanilla, zest until combined.

Mix dry ingredients - in a separate bowl combine flour, baking powder, salt, pumpkin spices.

Fold dry mix into wet mix using spatula. Fold in melted butter slowly until just combined.

Fill each mold about 3/4 full with batter. Bake until edges are golden brown, about 9 minutes. Cool for 2 minutes, then turn out onto a cooling rack to finish cooling. Dust with powdered sugar before serving.