Pumpkin Madeleines
This is a tasty way to use up leftover pumpkin purée or pumpkin butter.
Equipment
Ingredients
- 2 Large eggs
- ⅔ cup sugar
- 8 tbsp unsalted butter melted
- 1 cup all-purpose flour plus 1 tbsp
- 2 tbsp pumpkin purée or pumpkin butter
- 1 tsp lemon juice or orange juice
- ¼ tsp pumpkin pie spice
- dash of salt
Instructions
- In an electric mixer with the whisk attachment, beat eggs and sugar on high 3 minutes, until light and fluffy.
- Reduce the mixer speed to low and mix-in the 1 cup four.
- Slowly add 6 tbsp of the melted butter.
- Raise the speed to medium and add the pumpkin, lemon juice, spices, and salt.
- In a small bowl, add the 1 tbsp of flour to the remaining 2 tbsp melted butter. Mix and brush onto your Madeleine baking pan to prevent sticking.
- Cover the batter and let sit for 1 hour
- Pre-heat oven to 375°
- Spoon the batter into the Madeleine pan, about 1½ tbsp per Madeleine. Do not overfill.
- Bake 15-20 minutes. Let cool before removing from pan.
- Makes 20 cookies.
Notes
This is the first Christmas cookie I make every year.
It's a great way to use up leftover ingredients from Thanksgiving.
They freeze well, so you can make them ahead of time for parties or cookie platters.
Nutrition
Calories: 95kcalCarbohydrates: 14gProtein: 3gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.002gCholesterol: 16mgSodium: 14mgPotassium: 52mgFiber: 1gSugar: 9gVitamin A: 257IUVitamin C: 0.2mgCalcium: 12mgIron: 1mg
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