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Chocolate Dipped Brown Butter Pumpkin Madeleines

September 18, 2020

These chocolate dipped brown butter pumpkin madeleines are everything we love about Fall. Teetering on the line between cookie and […]

These chocolate dipped brown butter pumpkin madeleines are everything we love about Fall. Teetering on the line between cookie and cake, they make a cozy treat paired with a cup of coffee or tea.

Happy Friday friends! I sure hope you are ready for a new cookie because I could not be more excited to share this recipe with you for these chocolate dipped brown butter pumpkin madeleines. I know, I know. How good does that sound?? These cookies have it all and then some. If you love a cookie that just makes you want to throw on your fuzzy slippers and curl up under a blanket by the fire, then this recipe is for you.


Most people think of madeleines as cookies. But actually, they are little French butter cakes baked in a special scalloped madeleine pan. Whether you call them cookies or cakes is neither here nor there…I think we can all agree they are little bits of heaven straight from the oven. I couldn’t love these bite sized treats more. With their golden brown, crispy edges and soft, spongy centers, these classy little cookies are one of my favorite desserts to bake {and eat!}. Perfect with a cup of coffee or tea, or an ice cold glass of milk, these chocolate dipped brown butter pumpkin madeleines are something extra special.


These chocolate dipped brown butter pumpkin madeleines {now that’s a mouthful!} have a lot going on. Every bite is full of flavor starting with the browned butter, a hint of pumpkin spice, finishing with a rich, dark melted chocolate. And I haven’t even mentioned the bourbon glaze yet. Yep. You heard that right. This is one boozy cookie you’re going to have on repeat all the way through the holidays. The bourbon isn’t at all overpowering and you can omit it altogether if boozy baked goods aren’t your thing. But trust me when I say the flavor pairs perfectly with the rich, deep flavors from the brown butter and pumpkin spices. Speaking of pumpkin, you know that little bit of pumpkin left over in the can when you make pumpkin bread or pumpkin pancakes? It’s exactly the right amount to give these madeleines the most delicious hint of pumpkin spice flavor that delivers all the warm and fuzzy vibes we all love this time of year. So instead of tossing that almost empty can of pumpkin, use it to make these positively scrumptious madeleines. You can thank me later.



Madeleines are a lot like macarons, or even meringues. They don’t require a lot of ingredients but it’s the technique that will make or break the recipe. Truth be told, classic French madeleines are a bit tricky to make and require a fair amount of confidence to master on the very first try. But like anything else, practice makes perfect. There are a few tips and tricks worth noting that will help you find success on your first go around. First, a real madeleine pan is pretty much essential. You could make these in a mini muffin tin, but you won’t get that signature madeleine shape that makes these cookies so delightful. You can pick up a pan at Sur la Table or try this one from Amazon. You’ll be hooked on making madeleines in no time and you will use this one-trick pan over and and over again –  promise. Next, I always suggest following the recipe as written and this holds true especially for this recipe. Madeleines require a bit of special treatment from resting the batter, to chilling the pan – it’s all a bit extra but sooooo worth it! Last but not least, because these cookies teetering on the line between a cookie and a cake, they are best enjoyed on the day they are made. Serve them slightly warm from the oven for a super snuggly treat.


It’s all about the pan. If at all possible, use a non stick madeleine pan. They create the nicest ridges and the cookies will release easily once baked. Consider buying two pans so you can bake the batter all at once. Otherwise, bake the first batch and allow the pan to cool down before greasing again and adding the remaining batter.

Do not over mix. Only mix the batter until the dry ingredients are barely incorporated. Over mixing the dry ingredients into the wet ingredients can prevent the madeleines from rising properly in the oven and risk that signature madeleine hump in the middle.

Chill the batter. This is not up for negotiation so don’t be tempted to skip this step bakers. For the fluffiest, puffiest, prettiest mads, you’ll need to chill your batter for three hours minimum. I like to make the batter the night before, chill it overnight and then bake off the cookies the next day. Just an idea, but you do you. Once your batter has chilled, preheat the oven while you fill the madeleine molds and then chill the filled pan once more for 10-15 minutes before baking. Your madeleines will bake up perrrrfectly!!

Don’t overfill the pan. When filling the molds, use a spoon to scoop about 1 1/2 tablespoons of batter into each cavity. Place your batter in the deepest part of the well and fill it about 3/4 of the way. No need to flatten it out to fill the space, the batter will spread while baking.

Bake until golden brown. Madeleines bake up quickly so keep a close eye on your oven. Once you see those signature humps in the center and the edges are baked a golden brown, remove the pan from the oven and immediately slide the cookies out onto a cooling rack. Be sure they are cool to the touch before glazing with the bourbon syrup and dipping in the melted chocolate.

I adore these chocolate dipped brown butter pumpkin madeleines and I know you will too. Bake up a batch this weekend and let me know if you love ’em!

Happy baking!

If you love these Chocolate Dipped Brown Butter Pumpkin Madeleines, you’ll also love….

Browned Butter Vanilla Bean Madeleines

Brown Butter Brookies

Pumpkin Chocolate Swirl Muffins

Chocolate Glazed Pumpkin Donuts

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Chocolate Dipped Brown Butter Pumpkin Madeleines

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  • Author: Heather
  • Prep Time: 30
  • Cook Time: 10
  • Total Time: 40 minutes
  • Yield: 18 1x


These chocolate dipped brown butter pumpkin madeleines are everything we love about Fall. Teetering on the line between cookie and cake, they make a cozy treat paired with a cup of coffee or tea.



For Madeleines

8 TBSP (1 stick) unsalted butter, melted and cooled. Plus more to grease the mold.

1/3 cup granulated sugar

2 large eggs, room temperature

2/3 cup, plus 3 TBSP all purpose flour, spooned and leveled

1 tsp baking powder

1/2 tsp cinnamon

1/4 tsp ground nutmeg

Dash of cloves

1/4 tsp sea salt

2 TBSP whole milk

4 TBSP canned pumpkin

For Bourbon Glaze

1/3 cup granulated sugar

1/4 cup water

2 TBSP bourbon

For Chocolate

4 ounces dark or bittersweet chocolate, melted


In a medium saucepan, melt and ever so slightly brown the butter. Remove from heat once you see bits of amber brown butter fall to the bottom of the pan. Immediately pour into a bowl and let cool.

Add sugar and eggs to the bowl of a stand mixer fitted with the whisk attachment. Whisk together on medium speed until well combined.

Add flour, baking powder, cinnamon, nutmeg, cloves, salt, cooled butter and milk to the mixer. Mix on low speed until just combined. Add the pumpkin and mix on low until incorporated. Do not over mix.

Cover the bowl and place in the refrigerator for 3 hours or overnight.

When chilled, preheat the oven to 400 degrees.

Melt 2 TBSP of butter and use a pastry brush to coat the madeleine molds.

Use a spoon to place about 1 1/2 TBSP of batter into each mold. Do not over fill. Each mold should be filled about 3/4 of the way. Place the pan in the refrigerator for 10 minutes.

Remove the pan from the refrigerator and place directly in the oven for 8-10 minutes.

When the edges of the madeleines begin to brown and the bump is fully formed, remove the pan from the oven. Immediately remove the cookies from the pan by sliding them out onto a cooling rack.

Allow to cool completely before glazing with bourbon simple syrup.

For Bourbon Glaze

Add the sugar and water to a small saucepan and bring to a boil, stirring often until sugar dissolves completely. Remove from heat and add the bourbon, stirring to combine. Brush the bourbon simple syrup on to the cooled madeleines.

For Chocolate

Melt chopped chocolate in a small bowl over a double boiler until smooth and shiny. Alternatively, melt in a microwave safe bowl in 30 second increments. Stir between each cycle until fully melted and smooth.




Madeleines are best enjoyed the day they are made but will keep tightly covered in a cool, dry place for up to 2 days.


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