Recipe: Pumpkin Spice Madeleines
You know the little cookies they have at Starbucks in the packages next to the cash register, husband loves them (I kinda do too)! A recipe for them was in the Martha Stewart Living magazine last month, and I happen to have a madeleine pan, so I decided to make them, and since I still have pumpkin leftover from the pumpkin spice lattes and pumpkin cream cheese muffins, I decided to make them pumpkin spice instead of vanilla. They turned out super delicious, and husband loved them too!
You don't have to use a madeleine pan for these (they wouldn't be madeleines though). I tried a mini cupcake pan as well, and they baked just fine.
Crack the eggs into a bowl and add the white and brown sugars. Beat on high until it has tripled in size and is fluffy and light in color.
In a separate bowl combine the flour, salt, baking soda and pumpkin pie spice and whisk until combined.
Sift the flour mixture over the eggs in two batches, and gently fold the flour into the eggs until combined.
Mix the melted butter with the pumpkin, honey and vanilla and fold it into the egg and flour mixture. Spoon it into a piping bag or zip top bag and fill your greased mold 3/4 of the way full.
Whisk together the milk powdered sugar, cinnamon and nutmeg. Dip each cookie, scalloped side down into the glaze and hold over the bowl to let excess glaze drip back into the bowl. Place on a wax paper lined cookie sheet and allow to dry.
Go make some pumpkin spice madeleines and enjoy it with a pumpkin spice latte!
Pumpkin Spice Madeleines