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!

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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!

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.
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.)
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
Recipe Step-By-Step Directions:

Step 1: Add the dry ingredients, including the coconut sugar to a large

Step 2: Add the wet ingredients to another

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.

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:
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.
A madeleine is like a mini sponge cake. It is light and springy.
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. Also check the expiration date of your baking powder in case it has expired.
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:
- 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.
- Stick four pipe cleaners or black bean pasta into each side to make them into "spiders" for Halloween.
- Dust with Powdered sugar.
- Dip them in chocolate!
More Gluten Free Madeleines Recipes:
- Gluten Free Matcha Green Tea Madeleines
- Gluten Free Chocolate Madeleines with Crushed Candy Cane
- Gluten Free Butterscotch Madeleines
- Easy Gluten Free Lemon Madeleines
📖 Recipe

Gluten Free Chocolate Dipped Pumpkin Madeleines



*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
- 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.
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
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
Simplifying the art of baking and cooking gluten-free recipes.
Krissy Allori
I love that these are Gluten Free! So delicious too! What a great recipe!
Sandi Gaertner
Thank you so much Krissy 🙂
Misty Eilar
That is such a fun pan to have. The cookies turned out looking delicious.
Sandi Gaertner
Thank you...it really makes these cookies fun.
Debbie
Thank you for the recipe! Can I omit the Xanthan gum or use flax as a substitute?
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?
Healing Tomato
This look positively divine!! I would love to try them right now! 🙂
Sandi Gaertner
Thank you Rini 🙂
Raia
Would you say more sorghum or brown rice would work in place of the corn flour for corn-intolerant folks?
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 🙂
christine
I'm such a kitchen gadget junkie so I would say that purchase is well justified! These look delicious!
Sandi Gaertner
We should compare kitchen gadget notes sometime 🙂
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.
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 🙂
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.
Sandi Gaertner
That is awesome Lori 🙂
Kelly @ TastingPage
I'd say you made a good purchase with your new pan. This recipe looks great!
Sandi Gaertner
Thank you Kelly!