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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.