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
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.