If you like madeleines, here is a delicious gluten-free version 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!

Pumpkin madeleines decorated as Halloween mice next to a skeleton hand.

It was one of those things I really couldn’t justify buying in the past. My husband 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! These cookies are perfectly moist with crispy edges. You can make a batch of these madeleines in under 30 minutes!

The 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!

A close up of a gluten free pumpkin madeleine decorated with googly eyes and almond mouse ears.

Feel free to dip these madeleine cookies in dark chocolate or decorate any way you like! Next time, I think I would drizzle the chocolate on.

Allergen Information:

These madeleines are gluten-free, dairy-free, and soy-free. To make this recipe gum-free, use my DIY Gluten Free Flour Blend. It uses psyllium husk instead of xanthan or guar gum.

A mason jar filled with gluten free flour sitting on the counter.

Flour Blends Tested:

  1. King Arthur Measure for Measure—This blend works really well in my recipes. I don’t have to let the flour blend rest in the batter.
  2. Bob’s Red Mill 1:1 Blend—This blend also works well, but this flour blend does benefit from resting the batter for 15 minutes before baking. The rest allows the rice flour in this blend to soften, so you don’t have gritty baked goods.
  3. Almond Flour – I prefer Anthony’s Almond Flour in my baking because it is tested to be gluten free.

Ingredients Notes:

For the full list of ingredients and amounts, please go to the recipe card below.

  • Gluten Free Flour Blend – I tested this recipe using the flour blend listed above. Other blends should work as well.
  • Almond Flour—Please use almond flour, not almond meal. Almond meal will make your madeleines more gritty.
  • Xanthan Gum – If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
  • Baking Powder – Use aluminum-free baking powder.
  • Pumpkin Puree – Do not use canned pumpkin pie filling.
  • Non-Dairy Milk – I used almond milk, but other plant milk types will work. Regular milk will also work.
  • Coconut Oil – You can also use unsalted butter.
  • Coconut Sugar – You can also use brown sugar.
  • Pumpkin Pie Spice, Ground Cinnamon, and Salt

Step-By-Step Photos and Directions:

The dry pumpkin madeleine ingredients in a large mixing bowl.

Step 1: Add the dry ingredients, including the flour, coconut sugar, ground cinnamon, pumpkin pie spice, salt, and baking powder to a large mixing bowl. Whisk to blend.

The pumpkin wet ingredients in a large mixing bowl.

Step 2: Add the wet ingredients, including the pumpkin, eggs, coconut oil, maple syrup, vanilla extract, and non-dairy milk to another mixing bowl and whisk to blend. I partially melted the coconut oil so it would mix in better.

The pumpkin madeleines wet and dry ingredients in a bowl.

Step 3: Wet and dry ingredients are ready to mix. Pour the wet ingredients into the dry ingredients. Make sure you mix the batter until it is just barely mixed. Overmixing the batter will lead to denser madeleines!

🔑 Sandi says: I do not recommend using a stand mixer to mix Madeleine’s ingredients. It tends to overmix the batter.

Madeleine batter in a madeleine pan.

📢 Sandi says: Every gluten-free flour blend has a different starch-to-grain ratio. The brand of gluten-free flour you use will affect the moisture of the batter. If your cake batter is too runny, add more flour, and if it is too thick, add more liquids.
Read Why Gluten-Free Flour Blends Vary to learn more about this.

Step 4: Spray a madeleine pan with gluten-free baking spray. Use a large wooden spoon to add your batter to a madeleine pan. (I included this photo of a different flavor so you can see what the batter looks like in the Madeleine pan.)

Step 5: Bake at 350º F. Madeleines are not thick cookies, so they should bake in about 13-15 minutes at most! Remove the cookies to a cooling rack so they cool after baking.

Frequently Asked Questions:

Do you need to use a Madeleine pan?

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.

What is the texture of a Madeleine?

A madeleine is like a mini sponge cake. It is light and springy.

Do madeleines need to be refrigerated?

I recommend storing madeleines in the refrigerator.

Why did the Madeleines turn out flat?

If you bake the madeleines at too high a temperature, the outsides will cook too rapidly, leaving them flat. Also, check the expiration date of your baking powder.

How do you store gluten free pumpkin Madeleines?

These madeleines will be keep fresh in an airtight container for up to 4 days or up to 4 months in the freezer.

Ways To Decorate Madeleines For Halloween:

  1. 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 I bought (usually used for writing on cakes) to adhere to my googly eyes. For the tails, I used black bean pasta.
  2. Stick four pipe cleaners or black bean pasta into each side to make them into “spiders” for Halloween.
  3. Dust with Powdered sugar.
  4. Dip them in chocolate!

More Gluten Free Halloween Recipes:

Love This Recipe?

If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!

A close up of a gluten free pumpkin madeleine decorated with googly eyes and almond mouse ears.

Gluten Free Chocolate Dipped Pumpkin Madeleines

Sandi Gaertner
Delicious gluten free pumpkin madeleines dipped in chocolate or decorated for Halloween.
5 from 14 votes
dairy free allergen icon
gluten free allergy icon
soy free allergy icon
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Gluten Free Cookies and Bar Recipes, Gluten Free Dessert Recipes
Cuisine American
Servings 24 cookies
Calories 115 kcal

Ingredients
  

  • 1 ½ cups gluten free flour blend * see note
  • ½ cup almond flour * see note
  • 1 teaspoon baking powder
  • teaspoon salt
  • ½ cup coconut oil * see note
  • 2 large eggs
  • ½ cup coconut sugar * see note
  • 1 teaspoon pure vanilla extract
  • 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

  1. 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.
  2. Xanthan Gum – If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
  3. Feel free to use brown sugar instead of coconut sugar
  4. You can substitute butter or another light oil if you prefer those to coconut oil.
  5. I highly suggest using almond flour and not almond meal. Almond meal is more coarse and will make your madeleines grainy.
  6. These madeleines will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.

SPECIAL NOTE

Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1cookieCalories: 115kcalCarbohydrates: 14gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 14mgSodium: 26mgPotassium: 48mgFiber: 1gSugar: 7gVitamin A: 554IUVitamin C: 1mgCalcium: 31mgIron: 1mg
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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.

This post was updated from an older post dated 11/3/14 with more recipe details.

5 from 14 votes (8 ratings without comment)

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17 Comments

  1. I didn’t have coconut sugar sonI used my regular morena sugar. I didn’t have the madeline pan, but just now gave them a try in a mini muffin pan and they are so good and perfect texture!

      1. 5 stars
        Hi Sandi
        I made them with a erythritol brown sugar called sukrin gold. Also substituted the maple syrup with monk fruit maple syrup. Carb count significantly reduced, and flavor and texture are superb!! Magnificent!!! So simple, so delicious and now keto!
        Thank you for the recipe!
        Bonnie

    1. I think you can omit the xanthan gum. What a great idea to substitute flax. I didn’t even think of that. Will you please let me know how it turns out?

  2. Tell me there is a good kind of pan I can as a substitute these look and sound so yummy, I’d love to make for Thanksgiving.

    1. Hi Lori,

      You can just drop them onto a cookie sheet and make cookies out of them. Drizzle the chocolate on top, or not. They are delicious both ways 🙂

      1. great have to have the chocolate, especially since I make my own, and thank you so much for starting me with the I think it was the cherry bark, you really helped me get past one of my hardest craving, I make my own version now, never the same.