These pumpkin madeleines made with pumpkin purée are so moist and delicious. They have that spongy lightness that makes these cookies so addictive. The easy fall recipe is vegan and the best way to use pumpkin spice!
Madeleines are my true love. I love to make them in all the flavors possible. I’ve baked chocolate-covered strawberry madeleines for Valentine's Day, gingerbread spice madeleines for Christmas, and cardamon pistachio-filled madeleines for Diwali. This time, I wanted to go all in with fall flavors. So here are pumpkin spice madeleines with oats!
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Why You’ll Love This Recipe
Soft, airy, buttery, and absolutely irresistible.
Made with pumpkin puree and pumpkin pie spices for the best fall flavor!
Super simple make-ahead recipe with a few easy steps.
A cozy little treat best with tea or coffee or a spiced latte!
Recipe Ingredients
Flour: I used a mix of all-purpose flour and oat flour. I ground rolled oats in the coffee grinder to make oat flour. You can use store-bought oat flour.
Milk: I used oat milk. You can use store-bought or use my homemade oat milk recipe.
Pumpkin purée: Chop, steam, and mash a pumpkin to make the purée. It’s very easy, and I explain how to make it in detail in my healthy pumpkin bread recipe.
Pumpkin pie spice: Make it at home, like I did for my pumpkin pie spiced almonds, or use store-bought.
See the recipe card for full information on ingredients and quantities.
Ingredient Substitutes
Coconut oil: Melted and cooled regular butter.
Oat milk: Any milk you prefer.
Raw sugar: Regular granulated sugar or brown sugar.
How To Make Pumpkin Madeleines?
Step 1: Sift all-purpose flour with oat flour. Add baking powder, salt, and pumpkin pie spice. Stir in raw sugar.
Step 2: In a separate bowl, mix oat milk with pumpkin purée, coconut oil, and homemade vanilla extract.
Step 3: Pour the wet ingredients over the dry and fold just until there are no white, dry streaks visible.
Step 4: Cover the batter and set it to chill for two hours.
Step 5: Set the oven to preheat. Grease the madeleine mold if using a metal one. Silicone molds need no greasing.
Step 6: Spoon (or pipe) the batter into each cavity. Don’t fill them to the brim. Just three-quarters of the way.
Step 7: Bake for 12 to 14 minutes. For me, 12 minutes and a few seconds did the trick.
Optional step: Cool the madeleines. Dip half of each pumpkin oat madeleine in the glaze.
Final step: Serve and savor!
Pro Tips
- Use lukewarm milk. It makes the pumpkin madeleines batter lump-free.
- Mix the ingredients gently and don’t overmix.
- The batter should be homogenous, with a soft dropping consistency. If it feels too dry or thick, add a splash or two of milk.
- Madeleine pans are like the Grand Canyon—full of nooks. Really get your fingers in there to grease them well.
Pumpkin Madeleine Recipe FAQs
Madeleines have a pretty seashell look on one side and a hump on the other. If your pumpkin Madeleine cookies are flat, check if you:
Added baking powder. It helps them rise.
Chill the batter. This is really important because it solidifies the oil/butter. So, when the madeleines bake, it melts and releases a burst of steam that helps get that characteristic hump.
Don't even out the batter in the cavities.
You grind and combine cinnamon, nutmeg, ginger, and cloves. I give the full recipe in my pumpkin pie spiced almonds blog. Don’t have pumpkin pie spice? Can’t find all the ingredients to make it at home? Use cinnamon as a substitute.
The only thing you need to make madeleines is a mold. Both metal and silicone work well. You’ll need to butter the metal mold before you pipe the batter. On silicone, you can directly add the batter. Greasing the mold makes it easier to take out the pumpkin madeleines with oats.
Yes, you can store pumpkin madeleine batter in the refrigerator for up to 2 days.
The top will be springy to the touch. The color will turn a lovely pale yellow (or darker based on what type of pumpkin you use in the recipe). And when you insert a skewer, it will come out clean with a few moist crumbs attached.
Combine icing sugar, pumpkin pie spice, and oat milk, and then dip half your madeleines into it. Let it set and then serve.
How To Serve
Pumpkin madeleines don't need any embellishment! They are so lovely paired as-is with tea or coffee or a pumpkin spice latte.
But you can dust them with powdered sugar or dip them in pumpkin pie spice glaze, as I did. You can also dip them in dark or white chocolate to make them extra fancy.
📖 Recipe
Pumpkin Madeleines
Ingredients
- 1 cup All-purpose flour
- 1/4 cup Oat flour I simply ground some oats in my coffee grinder.
- 1 1/4 tsp Baking powder
- 1/4 tsp Salt
- 1.5 tsp Pumpkin pie spice
- 1/3 cup Raw sugar
- 1/2 cup Oat Milk
- 1/3 cup Coconut oil or vegan butter or regular butter
- 1/3 cup Pumpkin puree
- 1 tsp Vanilla extract
Pumpkin Spice Glaze
- 1/4 cup Icing sugar
- 2 tbsp Oat milk
- 1/4 tsp Pumpkin pie spice
Instructions
- whisk together all-purpose flour, oat flour, baking powder, salt, and pumpkin pie spice, and raw sugar.
- Pour over the dry ingredients and whisk just until there are no white, dry streaks visible.
- Cover the batter and refrigerate for a minimum of 2 hours or for up to 2 days.
- When you're ready to bake, preheat your oven to 180C. Grease the madeleine molds. If you have a silicone pan, no prep is needed.
- Spoon or pipe the batter into the molds, about three-quarters of the way. There is no need to level the batter. Bake for 12-14 minutes or until tops are springy to touch and a skewer inserted in the center comes out clean.
- Turn them out on a cooling rack and let cool completely.
- You can serve them as is or dip them in a pumpkin spice glaze. Dust with icing sugar and enjoy!
Pumpkin Spice Glaze
- Combine icing sugar, pumpkin pie spice, and oat milk in a small bowl till you get a smooth, thick glaze.
Easyfoodsmith says
A wonderful post Tasha especially sharing the do's and don'ts of making the mdeleines.
Natasha Minocha says
Thank you so much! xx