Fall Recipe: Chocolate-Dipped Pumpkin Madeleines
These autumnal pumpkin cookies are the just-right treat to serve at a Halloween party, Thanksgiving dinner or any fall get-together. They're also the not-too-sweet complement to a cup of tea and party of one.
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- pinch of ginger, allspice and cloves
- 6 tablespoons butter
- 2 eggs at room temperature
- 1/4 cup + 2 teaspoons sugar
- 3 tablespoons dark brown sugar, packed
- 1/4 teaspoon vanilla
- 1/4 cup pumpkin puree
- 1-1/4 cups dark chocolate chips
- madeleine pan
- ice cream or cookie scoop
1: Preheat oven to 375 degrees. Prepare a madeleine pan with a generous coat of butter and a light dusting of flour.
2: Sift together flour, baking powder, salt and spices and set aside. Melt butter and set aside to cool.
3: Place eggs and sugars in a mixing bowl and beat on medium-high speed until thickened or about 5 minutes (Image 1).
4: Add the vanilla and pumpkin puree (Image 2) then mix until fully incorporated.
5: Using a spoon or rubber spatula, add the flour in thirds, folding after each addition just until flour is moistened (Image 1).
6: Add butter in thirds and fold after each addition until thoroughly mixed (Image 2).
7: Use a leveled medium ice cream or cookie scoop to add batter to the madeleine pans (Image 1).
8: Bake in a 375 degree oven for 12-15 minutes or until cake springs back slightly and edges are browned.
9: Allow to cool only for about a minute before removing them carefully with the tip of a knife (Image 2). Allow madeleines to cool completely on a wire rack.
10: Place 1 cup of the chocolate chips in a heat-proof bowl over a small saucepan filled with 1 inch of water. Bring the water to a simmer and melt the chocolate, stirring frequently. When chocolate is completely melted, remove it from the heat and add the remaining 1/4 cup of chocolate chips. Stir until chips are melted.
11: Dip cooled madeleines into the chocolate with the scalloped side down coating about 2/3 of the surface and just about a 1/4 inch on the cookie's back side.
12: Lay madeleines on a cooling rack, back side down, and allow them to cool/harden. Store in an airtight container until ready to serve.