If you like madeleines, here is a delicious gluten free version that is perfect for fall! One bite of these soft cake-like Gluten Free Pumpkin Madeleines and you will be hooked too! These little madeleines are also dairy-free!
Jump to:
It was one of those things I really couldn't justify buying in the past. My husband sort of laughed at me when we were shopping. "Why would you want to make fancy-shaped cookies?" he asked. Ha, he doesn't know me as well as he thought.
Well, why not? And while I was at it, I turned these Dairy Free, Gluten Free Pumpkin Madeleines into cute little mice for Halloween. These little cake-like cookies will be the hit of your party!
Decoration possibilities are endless, we chose to make these cute little mice :-). If you love all things pumpkin as we do, you will want to check out all of my delicious Gluten Free Pumpkin recipes!
Why these pumpkin madeleines are great:
Everyone loves these gluten free pumpkin madeleines and they are so easy to decorate! Here is why my readers love them:
- These cookies are moist with crispy edges.
- They have just the right amount of pumpkin flavor and you can dip them in dark or white chocolate.
- You can make them in under 30 minutes!
Feel free to dip these madeleine cookies in dark chocolate, or decorate any way you like! Next time I think I would just drizzle the chocolate on.
Ingredients notes:
- Gluten free flour blend - I tested this recipe using Bob's Red Mill 1 to 1 Gluten Free Flour Blend and King Arthur's Measure for Measure Gluten Free Blend. That doesn't mean others will not work, I just have not tested other flours and I can not guarantee the recipe will work if you use other mixes.
- Xanthan Gum - If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
- Pumpkin puree - Do not use canned pumpkin pie.
- Almond flour - I highly suggest using almond flour and not almond meal. Almond meal is more coarse and will make your Madeleines grainy.
- Coconut oil - You can also use butter.
- Coconut sugar - Or use brown sugar.
Recipe step by step directions:
Step 1: Add the dry ingredients, including the coconut sugar to a bowl. Whisk to blend.
Step 2: Add the wet ingredients and whisk to blend. Feel free to use a standing mixer if you prefer.
Step 3: Wet and dry ingredients are ready to mix. Make sure you mix the batter well.
Step 4: Add your batter to a madeleine pan. (These are a different kind of Madeleine, but I included this photo so you can see what the batter looks like in the madeleine pan.)
Step 5: Bake at 350º F. Madeleines are not thick cookies and should bake in about 10 minutes max!
Tips and Recipe FAQ:
You do not need to use a madeleine pan for this recipe. You can make these gluten free cookies drop style on a baking sheet if you prefer.
I recommend storing madeleines in the refrigerator.
If you bake the madeleines at too high of a heat, the outsides cook too rapidly, leaving them flat.
A madeleine is like a mini sponge cake. It is light and springy.
These madeleines will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.
Ways to decorate madeleines:
- To decorate these cookies like mice, grab full almonds and some candy googly eyes. You can follow this fun tutorial if you prefer to make your own googly eyes. I used a tube of icing that I bought (usually used for writing on cakes) to adhere to my googly eyes. For the tails, I used black bean pasta.
- Dust with Powdered sugar.
- Dip them in chocolate!
More delicious gluten free madeleines recipes to try:
- Gluten Free Matcha Green Tea Madeleines
- Gluten Free Chocolate Madeleines with Crushed Candy Cane
- Gluten Free Butterscotch Madeleines
- Easy Gluten Free Lemon Madeleines
I LOVE hearing from you!! You can also FOLLOW ME on Facebook, Instagram, or Pinterest to see even more delicious recipes!
Recipe
Gluten Free Chocolate Dipped Pumpkin Madeleines
Ingredients
- 1 ½ cups gluten free flour blend * see note
- ½ cup almond flour * see note
- 1 teaspoon baking powder
- ⅛ teaspoon salt
- ½ cup coconut oil * see note
- 2 large eggs
- ½ cup coconut sugar * see note
- 1 teaspoon pure vanilla extract
- ⅓ cup pumpkin puree * see note
- 1 teaspoon ground cinnamon
- ½ teaspoon pumpkin pie spice
- ½ cup maple syrup
- ¼ cup non-dairy milk almond milk or another type is fine
Instructions
- Preheat the oven to 350º F.
- In a small bowl, add wet ingredients together. Whisk to blend
- In a large bowl, whisk all dry ingredients together, including coconut sugar.
- Pour wet ingredients into the dry ingredients and mix well.
- Spray a madeleine pan with coconut oil, or other non stick oil.
- With a ladle fill each madeleine section with batter.
- Bake 8-10 minutes until done.
- Optional: dip or drizzle melted dark chocolate.
Notes
- Gluten free flour blend - I tested this recipe using Bob's Red Mill 1 to 1 Gluten Free Flour Blend and King Arthur's Measure for Measure Gluten Free Blend. That doesn't mean others will not work, I just have not tested other flours and I can not guarantee the recipe will work if you use other mixes.
- Xanthan Gum - If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
- Feel free to use brown sugar instead of coconut sugar
- You can substitute butter or another light oil if you prefer those to coconut oil.
- I highly suggest using almond flour and not almond meal. Almond meal is more coarse and will make your madeleines grainy.
- These madeleines will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
If you love the recipes you are finding on my blog, I would love for you to sign up for my newsletter (and get my free chocolate e-cookbook!)
Note, this post was updated from an older post dated 11/3/14
Ela
How do you make the tails curl?
Sandi Gaertner
Hi Ella, It was a spaghetti that had bends in it.