Pumpkin Madeleines

Thanksgiving and fall are the perfect times to bake for our loved ones. And incorporating pumpkin into the recipe makes any dish a little more festive. We love these Pumpkin Madeleines by Chef Catherine Rodriguez for a not-too-sweet addition to Thanksgiving dinner.

Streusel:

1/2 cup unsalted butter

1/2 cup Granulated Sugar

1 cup Pastry Flour

1 1/2 cup. Almond Flour

1 1/2 tsp Fleur de sel

1/2 cup pepitas (do not toast with streusel)

Directions:

Mix unsalted butter, sugar, pastry flour and salt using a stand up mixer with paddle attachment. Paddle

ingredients until the streusel is uniformly mixed. Spread out onto a sheet pan and chill for 1 hour. Par bake

streusel in a 325°F oven for about 12 minutes. Let streusel cool.

Cake:

2 eggs

3/4 cup sugar

1/2 cup butter

3/4 cup pumpkin puree

1 cup all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon cinnamon

1/4 teaspoon ground ginger

1/8 teaspoon nutmeg

1/8 teaspoon ground cloves

Directions:

- Preheat oven to 375°F.

- Butter and grease madeleine tins. If you don't have a madeleine tin this recipe works well with mini cupcake pans, too!

- Melt butter and let cool.

- In a stand mixer with whisk attachment, beat the eggs and sugar until thick and pale yellow also known as the ribbon stage.

- In a separate bowl mix dry ingredients and sift.

- Fold in flour and dry ingredients into eggs and sugar.

- Fold in butter and pumpkin purée.

- Let batter mature in refrigerator for 1- 12 hours.

- Using a piping bag, pipe batter into molds.

- Top with par baked crumble and pepitas.

- Bake in oven for 12-15 minutes. They will be golden brown and will spring back when pressed with finger.

- Let cool for 10 minutes before removing from pan.