Gluten Free Pumpkin Madeleines

Gluten Free Pumpkin Madeleines are a delicious fall twist on classic madeleines. They’re soft, lightly spiced, and have that perfect little hump in the middle that makes madeleines so charming. Think of them as a bite-sized cross between pumpkin bread and a French tea cake - cozy, elegant, and impossible to stop at just one. If you’re looking for a new fall baking recipe that feels special but is still easy to make, these pumpkin madeleines are it.

Recipe Ingredient Notes

Gluten Free Flour: I tested this gluten free pumpkin madeleine recipe with my own gluten free flour blend, King Arthur Measure for Measure, and Bob's Red Mill 1-1 (Blue Bag). While all three work in this recipe, I found that Bob’s Red Mill gave the best results. The madeleines baked up with a beautiful signature “bump” and had that light, melt-in-your-mouth texture you want in a perfect madeleine. For my classic Gluten Free Madeleines, I usually recommend King Arthur Measure for Measure, but for these pumpkin madeleines, Bob’s Red Mill is the winner.

Canned Pumpkin: Be sure to grab 100% pure pumpkin, not pumpkin pie filling - the cans look similar and often sit side by side at the grocery store. While I love making things from scratch, canned pumpkin puree is a convenient (and reliable) choice for this recipe.

Eggs: For best results, use room temperature eggs.

Pumpkin Spice: This is the key to that pumpkin spice fall flavor in these madeleines. Pumpkin Pie Spice is a classic blend that can be found in almost any grocery store. You can also whip up your own mix at home if you’d like more control over the balance of spices.

Gluten Free Pumpkin Madeleine Batter

The key to Pumpkin Madeleines batter is to ensure all the ingredients are at room temperature. I like to place the eggs in some warm water for 10-15 minutes before whisking them.

1. Step 1: In a small bowl, whisk or sift together the gluten-free flour, baking powder, pumpkin pie spice, ground cinnamon and kosher salt. Set aside until needed.

2. Step 2: In a small saucepan melt the unsalted butter. Allow it to cool for a few minutes (this can also be done in a microwave safe bowl using the microwave). Set aside.

3. Step 3: In the bowl of a stand mixer, combine the granulated sugar, room temperature large eggs and vanilla extract. At a medium high speed whisk the eggs and sugar together until the mixture becomes pale, thick, and nearly doubles in volume. This takes about 4 -5 minutes.

4. Step 4: Turn off the mixer and remove the bowl from the stand mixer.  Add the pumpkin puree to the whisked egg mixture and carefully whisk together. I use the whisk attachment from the mixer for this, but a regular whisk will work as well.

5. Step 5: Add the sifted dry ingredients in two additions, gently folding them into the egg mixture with a whisk or the whisk attachment. Use a flexible spatula to scrape down the sides of the bowl, making sure no pockets of flour remain.

6. Step 6: Slowly add the cooled, melted butter to the batter, folding it in with a flexible spatula or a whisk until fully incorporated (it may take a moment for the batter to absorb the butter).

7. Step 7: Scrape down the sides of the bowl, then cover the gluten free pumpkin madeleine batter with plastic wrap.

8. Step 8: Make sure to press the plastic wrap against the madeleine batter. Chill the batter in the fridge for at least 30 minutes (please don't skip this - a cold batter will rise taller and give the pumpkin madeleines their signature hump)

Baking Gluten Free Pumpkin Madeleines

Before baking pumpkin madeleines, it's important to prepare the pans. I like to do this while the batter is chilling.

My preferred method is to brush the pans with melted butter, which gives the madeleines a beautiful golden-brown color. While you can also use non-stick cooking spray or a combination of melted butter and flour, I found that the butter alone produces the best results. Using butter and a dusting of gluten-free flour can leave an odd aftertaste, so I recommend sticking with just melted butter for the best flavor and appearance.

1. Step 1: Preheat the oven to 400°F.
2. Step 2: Melt about 30 - 40 grams of unsalted butter and let it cool slightly. Use a pastry brush to coat each cavity of the madeleine pans with a thin layer of melted butter. Make sure to cover all the grooves for easy release and even browning.
3. Step 3: Place the prepared madeleine pans in the freezer to help the butter set. This can improve the madeleines’ rise.

4. Step 4: Once the oven is fully preheated, retrieve one prepared madeleine pan from the freezer and the gluten free pumpkin madeleine batter from the fridge.
5. Step 5: Using a small cookie scoop (1-tablespoon scoop), place one scoop of madeleine batter into each cavity. Don't overfill the cavities - about one tablespoon of batter is plenty.

6. Step 6: Place the pan in the preheated oven and bake for 6 minutes at 400°F. Then, without opening the oven door, drop the temperature to 365°F and continue baking for 4 more minutes, or until the edges are golden brown and the centers have puffed up with a dome. The pumpkin madeleines should spring back when gently pressed on top, and a toothpick inserted into the center should come out clean.
7. Step 7: Remove the madeleine tin from the oven and place it on a cooling rack. Allow the pumpkin madeleines to cool in the pan for 2 minutes before removing them. I like to place the baked madeleines with their ridged side down to avoid smushing their bellies.

8. Step 8: When baking the second pan of gluten free pumpkin madeleines, make sure to reheat the oven to 400°F and bake as directed. If you only have one madeleine pan, allow it to cool for a few minutes. Then wash it with warm soapy water, dry it completely, and prepare the pan as directed. Make sure the pan is COLD and chilled to ensure the Gluten Free Pumpkin Madeleines rise fully.

Serving & Storage

Gluten Free Pumpkin Madeleines are at their best when freshly baked - soft, tender, and still slightly warm from the oven. A light dusting of powdered sugar (or even a touch of cinnamon sugar) makes them extra festive. Enjoy them with a hot cup of coffee, tea, or apple cider for the perfect autumn treat.

If you have leftovers, store the madeleines in an airtight container at room temperature. They’ll stay moist and flavorful for a couple of days. For longer storage, pumpkin madeleines freeze beautifully: arrange them in a single layer on a baking sheet, freeze until firm, then transfer to an airtight container or freezer bag. They’ll keep for up to 1 month. To serve, let them thaw at room temperature or warm briefly in the oven to bring back their fresh-baked texture.

The unbaked pumpkin madeleine batter can also be kept in the fridge for up to 2 days - perfect for baking ahead of time. When ready, spoon the chilled batter into your prepared pans and bake. If it seems too thick after chilling, give it a gentle stir to loosen before filling the molds.

Note about Salt in my Recipes

I use Diamond Kosher Crystal Salt in all of my recipes unless otherwise stated. If use use a different brand or kind of salt in your kitchen please adjust accordingly since some salts can be saltier. If you use Morton’s Kosher Salt please be aware that their salt granules are smaller in size, denser, and crunchier and twice as salty.

Baking in grams

I share my recipes in grams and by weight since baking by weight is the most accurate way to bake. Digital Scales are very affordable and easy to use. You can purchase them on Amazon for less than a set of measuring cups. For small amounts under 10 grams, I like to use this Precision Pocket Scale. Measuring cups are very inaccurate which can cause significant errors when it comes to gluten-free baking or baking in general. Especially since I bake with gluten-free flours which weigh differently than “regular” flours. I do provide some ingredients like spices and leavening agents in measuring spoons. To learn more about Baking with a digital scale, make sure to check out my post about Baking by weight.

Note about Ovens and Oven Temperatures

All my recipes are tested and developed with a conventional oven. I always bake my baked goods on the rack placed in the MIDDLE of my oven. This way the heat coming from the bottom will not burn my baked goods.

If you are baking with convection (fan-forced), please adjust the recipes accordingly. Convection oven can cause baked goods to dry out quickly and still be raw inside. Since takes at least 15-20 minutes for a standard American Oven to be fully preheated. I highly recommend investing in an Oven Thermometer.

Substitutions and Modifications

Any dietary or ingredient modifications/substitutions to this recipe may alter the end result in appearance and taste. I test my recipes several times as published in this post and The Gluten Free Austrian Blog is not responsible for the outcome of any recipe you find on our website.