Pumpkin Spice Madeleines with White Chocolate Coating

Pumpkin Spice Madeleines with White Chocolate Coating

Oct 19, 2023nelly kojayan

A symphony of autumnal flavors with our Vanilla Bean Pumpkin Spice Madeleines, elevated to a new level of luxury with a delicate white chocolate coating. These delectable treats are a fusion of rich, buttery goodness and the warm embrace of vanilla, pumpkin spice, and a hint of rose petals. Whether savored with a cup of tea, shared at gatherings, or presented as a decadent gift, these Vanilla Bean Pumpkin Spice Madeleines with White Chocolate Coating are an exquisite indulgence for the discerning palate. Embrace the essence of autumn with every delicate, flavorful morsel.


For the Pumpkin Madeleines:

  • 1 cup All-Purpose Flour
  • 2 whole Eggs
  • 1 Egg Yolk
  • 1/2 cup Granulated Sugar
  • 10 Tbsp Unsalted Butter, melted
  • 1 tbsp Pumpkin Puree
  • 1 Vanilla Bean, seeds scraped
  • 2 tbsp Vanilla Bean Pumpkin Spice Sugar (Mom Cave Foods)
  • 2-3 cups Water

For the White Chocolate Coating:

  • 2 Blocks Vanilla Almond Bark
  • 2 tbsp Casablanca Rose Petals (Mom Cave Foods)
  • 1 tbsp Vanilla Bean Pumpkin Spice Sugar (Mom Cave Foods)


  • Melted Butter (for greasing the mold)
  • Madeleine Mold




Step 1

Grease the madeleine mold with melted butter. Place it in the fridge until ready to use.
Preheat your oven to 375°F (190°C).
       In a medium-sized bowl, whisk together 1 cup of all-purpose flour and a dash of salt. Set aside.
       In a mixer, combine 2 whole eggs and 1 egg yolk.
Beat on medium speed for 3-5 minutes until the mixture becomes frothy.
       Add 1/2 cup of granulated sugar, 2 tablespoons of pumpkin spice sugar, and the seeds from 1 vanilla bean. Mix on medium speed for another 3-5 minutes.

Step 2

Gently fold in the flour mixture, being careful not to overmix.

       Add 10 tablespoons of melted butter and 1 tablespoon of pumpkin puree.

Fold until well combined.

Place 2 tablespoons of batter into each mold.

Step 3

       Bake the madeleines for 10 minutes. Allow them to cool for 10 minutes before removing them from the mold. Repeat until all batter is used.

 Step 4

        To melt the almond bark, fill a small pot with 2-3 cups of water. Bring the water to a simmer over medium-low heat. Place the almond bark in a heatproof bowl and set it on top of the pot. Continuously stir until the chocolate is completely melted. Remove the bowl from the pot.

        Sprinkle rose petals into the madeleine mold. Add 1 tablespoon of the melted almond bark to each mold, then press a madeleine directly into the mold to spread the chocolate evenly.

        Optionally, dip one side of each madeleine into the melted chocolate, then sprinkle with Vanilla Bean Pumpkin Spice Sugar.

        Place the mold in the refrigerator for 1 hour to allow the chocolate to set.

       Carefully de-mold the madeleines and serve. Enjoy your exquisite Vanilla Bean Pumpkin Spice Madeleines with White Chocolate Coating!


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