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.

[lasso ref=”amzn-king-arthur-measure-for-measure-flour-certified-gluten-free-non-gmo-project-verified-certified-kosher-3-pounds-packaging-may-vary” id=”67712″ link_id=”38181″]

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 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, 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

Step-By-Step 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 ingredients. It tends to overmix the batter.

Madeleine batter in a madeleine pan.

Step 4: Spray a madeleine pan with gluten-free baking spray. Use a large wooden spoon to add your batter to a madeleine pan. (Pictured above are a different flavor of gluten-free Madeleines I made, 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, so they should bake in about 13-15 minutes at most!

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 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 keep 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:

Love This Recipe?

If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Include which flour blend you used. This helps 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 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

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
Tried this Recipe? Pin it for Later!Mention @FearlessDining or tag #FearlessDining!

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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating