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+ servings
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

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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.