Pumpkin Madeleines dipped in White Chocolate

It’s Pumpkin Season! Pumpkins are everywhere! In the grocery store, at the pumpkin patches, pumpkin desserts at the coffee shops, pumpkin items in the menus of restaurants! I am taking part in a virtual Pumpkin Party organized by Sara Cornelius of Cake Over Steak¬† and Amiee of Twigg Studios, where more than 100 bloggers are making various pumpkin recipes as you can see as part of this extensive list of ¬†recipes here ! You can get more than 100+ recipes of what you can do with pumpkins! It is pretty cool! There are sooo many wonderful recipes that I want to try from this list ūüôā .


My contribution to the virtual pumpkin party are these awesome Pumpkin Madeleines dipped in White Chocolate and it has googly eyes too! Halloween is around the corner, so I was like, why not make those madeleines like little ghosts?! I used the base recipe for the madeleines from David Lebovitz, who is simply amazing! I love his style of writing and his recipes, from his food experiences cause of living in France! The recipe is very simple, and I added pumpkin puree, orange zest, spices like cinnamon, nutmeg, cloves to the mixture, giving it that wonderful fallish, warm flavors, perfect with your morning tea or coffee!


My 5 year old son helped me with dipping the madeleines in the white chocolate and adding the googly eyes! We had so much fun making the finished product :). I put them in the deep freezer for a few minutes to set the white chocolate. It was a good one to make, and I had fun taking the pictures as well. The pictures are not serious, yet they are fallish and halloween inspired!


I hope you get a chance to try this easy recipe, and also to try the other recipes that are part of this virtual pumpkin party! Do take a moment to check out some of the recipes and have some fun this fall with trying new pumpkin recipes :). You can check out all the awesome posts by using the hashtag #virtualpumpkinparty on Instagram.


I bought my madeleine pan from Amazon.com but you can get it at any kitchen supply store as well.




If you do try this recipe, please do not forget to tag #thejamlab on Instagram and/or leave a comment below on my blog post.





Pumpkin Madeleines dipped in White Chocolate


  • Recipe adapted from David Lebovitz:
  • 3 large eggs, at room temperature
  • 2/3 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 1/4 cup flour
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon cloves
  • 1/2 teaspoon nutmeg
  • 1 teaspoon baking powder
  • 1 teaspoon zest of an orange
  • 1 teaspoon vanilla extract
  • 8 tbsp unsalted butter, melted and cooled to room temperature, plus additional melted butter for the molds
  • 1/3 cup pumpkin puree
  • Garnish:
  • 1 1/2 cups white chocolate chips
  • 1 1/2 teaspoons unrefined coconut oil
  • For the black frosting:
  • 2 tbsp warm whole milk
  • 1 to 1 1/4 cup powdered sugar
  • 1/8 tsp black food coloring
  • Candy eyeballs for decoration


  1. 1. Brush the indentations of a madeleine mold with melted butter.
  2. 2. In the bowl of a standing electric mixer, whip the eggs, granulated sugar, and salt for 2-3 minutes until frothy and thickened. Add in the pumpkin puree, and vanilla extract and whisk till incorporated.
  3. 3. In a separate bowl, mix the flour, baking powder, cinnamon, clove, nutmeg, and with a spatula fold in the flour into the egg mixture.
  4. 4. Add the butter into the batter, a few spoonfuls at a time and fold it in the batter to incorporate the butter. Fold just until all the butter is incorporated.
  5. 5. Cover the bowl and refrigerate for at least 1 hour. (Batter can be chilled for up to 12 hours.)
  6. 6. To bake the madeleines, preheat the oven to 425 degrees.
  7. 8. Add batter by using the small ice cream scoop or a tablespoon, in the center of each indentation about 3/4 way. Spread it to the edge.
  8. 10. Bake for about 9 minutes or until the cakes just feel set. While the madeleines are baking, melt the white chocolate and coconut oil in a double broiler on medium heat to melt the chocolate. Keep it warm in the double broiler and stir to combine, and ensure it is smooth.
  9. 11. Remove from the oven and after a couple of minutes, tilt the madeleines out onto a cooling rack. The moment they’re cool enough to handle, dip each cake in the White chocolate about 1/3 way through and leave it on a baking tray with parchment paper so it does not stick. Once all the madeleines are coated with white chocolate, put them in the deep freezer for a couple of minutes to set the white chocolate.
  10. 12. Make icing: In a small bowl, mix 1 cup powdered sugar with milk. Add enough food coloring to make it deep black. The icing should be fluid enough to pipe, but not runny. If it's runny, add more powdered sugar, 1 tbsp. at a time; if it's too thick, add milk, 1 tsp. at a time. Spoon icing into a small resealable plastic bag.
  11. 13. Set edible eyes toward top of chocolate-dipped half. Squish icing into a corner of bag, then cut off just the tip of corner to create a piping bag. Pipe mouths onto madeleines (practice on parchment first).
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