Chocolate Covered Pumpkin Spice Madeleine Recipe

The moment autumn starts, you can bet you’ll see pumpkins everywhere. In New York City at least. Houses display incredible spooky decorations, supermarkets and corner shops all sell pumpkins, and therefore my bakes also do get a little upgrade. And why not spruce up a childhood favorite this time? Which is what I did with those chocolate covered pumpkin spice madeleines!

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As far as I remember, I have always seen madeleines in the kitchen of my childhood home. Those delicious fluffy madeleines that you’d eat as is or with a piece of milk chocolate. They are a famous French treat to have for the goûter or with your afternoon tea.

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To be honest, I have never tried to bake madeleines before. I do love them, but I never made them. So this recipe is a bit of a first for me. With an upgrade, as I said earlier. With most of my bakes incorporating pumpkins in some way lately, I had to give a try to those pumpkin spice madeleines!

Ingredients for the pumpkin spice madeleine recipe

The pumpkin spice madeleines	Chocolate coating	Equipment
1/2 stick unsalted butter 1/2 cup flour 1/4 teaspoon baking powder 1/4 teaspoon salt 1/2 teaspoon ground cinnamon a pinch of ground ginger pinch of ground nutmeg a pinch of ground cloves 2 medium eggs 1/4 cup brown sugar 1/4 cup pumpkin puree 1/2 teaspoon pure vanilla extract	1 cup milk chocolate chips	Silicone madeleine pan

Method for the chocolate covered pumpkin spice madeleines

Make the madeleines

1. Pre-heat the oven to 350°F.
2. In a medium bowl, sift the flour, baking powder, salt, and spices. Set aside.
3. Place the eggs and brown sugar in the bowl of an electric mixer with the whisk attachment. Mix on medium-high for about five minutes until it becomes light and creamy.
4. Add the pumpkin purée and vanilla and mix for a few seconds until combined.
5. Slowly add in the flour mixture and mix until combined.
6. Melt the butter. Gradually add the melted butter and mix.
7. Fill each mold until they reach 3/4. Gently tap the madeleine pan several times so the dough spreads evenly into each mold.
8. Bake for 5 minutes. Rotate the pan, and bake for an additional 5 minutes. The pumpkin spice madeleines should bounce back when pressed gently with the tip of your finger when they are done.
9. Remove from the oven. Let cool completely and remove from the madeleine pan.

Make the chocolate coating

1. Fill a sauce pan with water. Bring to a boil. Place a glass bowl on top, making sure it does not touch the boiling water.
2. Melt the milk chocolate chips.
3. Cover each madeleine mold with melted chocolate. Do not give the chocolate time to set. Place a pumpkin spice madeleine in each mold.
4. Place in the fridge so that the chocolate set.
5. Remove from the fridge. Enjoy with a cup of tea.

What do you think of this chocolate covered pumpkin spice recipe? Will you give it a go? Have you ever had madeleines before? Or pumpkin spice madeleines?

Thanks a lot for stopping by. I hope you liked this post.

See you soon,
Love,
Corinne.