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5 from 24 votes

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!

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.

Why This Recipe Is 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; you can dip them in dark or white chocolate.
  • You can make a batch of these madeleines 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 drizzle the chocolate on.

Allergen Informations:

These madeleines are gluten-free, dairy-free, and soy-free.

Top Pick
King Arthur, Measure for Measure Flour 3 lbs

This is one of my favorite gluten-free flour blends for cookies, cakes, pie crust, biscuits, and muffins! (Do not use this flour blend for yeast recipes.)

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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.
  • Almond Flour – Please use almond flour and 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.
  • Maple Syrup and Vanilla Extract
  • Pumpkin Pie Spice, Ground Cinnamon, and Salt
Top Pick
Fox Run Non-Stick Madeleine Pan, Carbon Steel, 12-Cup,Grey

I love this Madeleine pan because my madeleines do not stick. They slide off the pan easily. It is also easy for me to clean.

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Recipe Step-By-Step Directions:

The dry pumpkin madeleine ingredients in a large mixing bowl.

Step 1: Add the dry ingredients, including the coconut sugar to a large mixing bowl. Whisk to blend.

The pumpkin wet ingredients in a large mixing bowl.

Step 2: Add the wet ingredients to another mixing bowl and whisk to blend. I partially melted the coconut oil so it would mix in better. l free to use a standing mixer if you prefer.

The pumpkin madeleines wet and dry ingredients in a bowl.

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

Madeleine batter in a madeleine pan.

Step 4: Use a large spoon to add your batter to a madeleine pan. (These are a different flavor 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 12-15 minutes max!

Tips and Recipe FAQ:

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 of a heat, the outsides cook too rapidly, leaving them flat. Also check the expiration date of your baking powder in case it has expired.

How do you store gluten free pumpkin Madeleines?

These madeleines will keep up for up to 4 days in an airtight container or for 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 Madeleines Recipes:

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.
Love this recipe?Give it a star rating!
5 from 24 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

*As an Amazon Associate, I earn a small commission from qualifying purchases.

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.

Fearless Dining

Your go-to haven for gluten-free living, where I share hundreds of delicious, family-friendly recipes, helpful gluten-free resources, and allergen-friendly options for everyone!

36 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

  2. 5 stars
    Turning these into mice is such a cute idea! Love them! I’ve never made madelines before but now I am wanting to!

  3. 5 stars
    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.

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