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Gluten Free Pumpkin Madeleines

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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!

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!

Gluten free pumpkin madeleines decorated like mice with a skelatel hand

I finally broke down and bought a Madeleine pan :-)!

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!

These cookies are moist with crispy edges. They have just the right amount of pumpkin flavor to balance out the dark chocolate. They are absolutely delicious!

I hope you enjoy these as much as our family did. Feel free to dip them in chocolate if you don’t want to make little mice out of these cookies!”

little pumpkin madeleines decorated like mice

Here are more delicious Gluten Free Madeleine recipes to try:

close up of the mouse gluten free pumpkin madeleine cookie

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

dry ingredients in a bowl

Add the dry ingredients, including the coconut sugar in a bowl. Whisk to blend.

I have tested two gluten free flour blends in this recipe. I liked King Arthur Gluten Free Measure for Measure and Bob’s Red Mill 1 to 1 Gluten Free Flour Blend. This doesn’t mean other blends won’t work, I just haven’t tested any others. Try to avoid flour blends that are high in starch.

As always, if your blend does not contain Xanthan Gum, you will need to add 1 teaspoon.

wet ingredients in a bowl

Add the wet ingredients and whisk to blend.

wet and dry ingredients in a bowl about to be mixed

Wet and dry ingredients are ready to mix. Make sure you mix the batter well.

Madeleine batter in a 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.)

How long do you bake these?

Madeleines are not thick cookies and should bake about 8-10 minutes max!

Do you need to use a Madeleines 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.

Ideas for Decorating Your Madeleines:

  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 that I bought (usually used for writing on cakes) to adhere to my googly eyes. For the tails, I used black bean pasta.
  2. Dust with Powdered sugar.
  3. Dip them in chocolate!
recipe love picture
Gluten Free Chocolate Dipped Pumpkin Madeleines

Gluten Free Chocolate Dipped Pumpkin Madeleines

Yield: 24 cookies
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Delicious gluten free pumpkin madeleines dipped in chocolate

Ingredients

  • 1 1/2 cups gluten free flour blend
  • 1/2 cup almond flour
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/2 cup coconut oil
  • 2 large eggs
  • 1/2 cup coconut sugar
  • 1 teaspoon vanilla
  • 1/3 cup pumpkin puree
  • 1 teaspoon cinnamon
  • 1/2 teaspoon pumpkin pie spice
  • Optional: dark chocolate for dip or drizzle
  • 1/2 cup maple syrup
  • 1/4 cup non-dairy milk

Instructions

  1. Preheat the oven to 350 degrees.
  2. In a small bowl, add wet ingredients together. Whisk to blend
  3. In a large bowl, whisk all dry ingredients together, including coconut sugar.
  4. Pour wet ingredients into the dry ingredients and mix well.
  5. Spray a madeleine pan with coconut oil, or other non stick oil.
  6. With a ladle fill each madeleine section with batter.
  7. Bake 8-10 minutes until done.
  8. Optional: dip or drizzle melted dark chocolate.

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Nutrition Information:
Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 135Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 16mgSodium: 54mgCarbohydrates: 16gFiber: 1gSugar: 9gProtein: 2g
Please note this nutrition information is calculated by a recipe plugin and is an estimate based on the ingredients used in this recipe.
© Sandi Gaertner
Cuisine: American / Category: Gluten Free Cookie and Bar Recipes

Note, this post was updated from an older post dated 11/3/14

chocolate dipped gluten free pumpkin madeleines

Love pumpkin? Try this recipe for a gluten free pumpkin tart with dark rum.

Gluten Free Pumpkin Tart with Dark Rum https://www.fearlessdining.com

I would be grateful if you shared this post :-)

Reader Interactions

Comments

  5. Jane Saunders

    OMG. They made madelines on the Great British Bake Off this week and I was there thinking: okay, so madelines should not be transformed into cute little animals. However, I stand corrected – these are exceptional and I would love to present them to my family. Lucky I already have the fancy tin.

    Reply

    • Sandi Gaertner

      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?

      Reply

    • Sandi Gaertner

      Hi Raia, I would think to substitute with brown rice flour. It will keep the crispy edges in a similar way to the corn flour. Thanks for asking 🙂

      Reply

  12. Lori

    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.

    Reply

    • Sandi Gaertner

      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 🙂

      Reply

      • Lori

        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.

        Reply

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