Brown Butter Pumpkin Madeleines with Candied Pecans

Browned butter adds a golden, nutty depth to a gently spiced pumpkin batter sweetened with brown sugar. Caramelized pecans provide crunchy bits throughout each bite. Lightly sugared or glazed, these madeleines are irresistible and surprisingly simple.

Ingredients

• 1/4 cup (1/2 stick) unsalted butter, plus 2 tablespoons
• 1/2 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon pumpkin spice
• 1/4 cup chopped pecans
• 2 large eggs
• Pinch of salt
• 1/3 cup packed brown sugar, plus 1 tablespoon
• 1/4 cup pumpkin puree
• Powdered sugar, for dusting

Instructions

For the Brown Butter

1. Chop 1/4 cup of butter into even pieces. Melt gently in a small pot over medium-low heat, stirring constantly.
2. As it foams, keep stirring until it turns a deep golden color with brown flecks and gives off a nutty aroma. Watch closely—browning happens quickly.
3. Remove from heat and strain the butter into a clean, heatproof bowl to remove solids. Set aside to cool.

For the Caramelized Pecans

1. In a small pan, toast the pecans with about 1/2 tablespoon butter over low heat. When they begin to brown, add 1 tablespoon brown sugar and stir until it melts and coats the nuts.
2. Remove immediately and spread the pecans to cool and harden. They can burn easily, so work quickly.

For the Cake

1. Preheat the oven to 350°F. Melt 1 1/2 tablespoons butter and generously brush two madeleine pans with it.
2. Whisk together flour, baking powder, and pumpkin spice in a small bowl.
3. In a stand mixer fitted with the whisk, beat the eggs and a pinch of salt on medium-high until pale, thick, and creamy, about 10 minutes.
4. With the mixer on low, gradually add 1/3 cup brown sugar. Then increase the speed to high and beat until the mixture gains more volume, roughly 5 minutes.
5. Remove the bowl and sift the flour mixture over the eggs. Gently fold it in with a spatula until combined. Fold in the cooled browned butter and pumpkin puree, then fold in the caramelized pecans.
6. Spoon a heaping tablespoon of batter into each mold—about 18 madeleines total. Smooth the tops; molds should be nearly full but have a little room to expand.
7. Bake 12–15 minutes, turning the pans once halfway through for even browning. Madeleines are done when golden and spring back lightly to the touch.
8. Cool in the pan for 10 minutes, then invert onto a rack to finish cooling. Dust with powdered sugar and serve the same day for the best crisp edge. Store leftovers in an airtight container at room temperature for up to three days.

Notes

Be careful while browning butter and caramelizing the pecans—both steps require close attention to prevent burning. Folding the batter gently preserves the aerated eggs, giving these madeleines their signature light texture.

For more autumn recipes and seasonal inspiration, explore the rest of the collection. If you try this recipe, please leave a rating and comment to share how it turned out.