Gather the ingredient - * Flour * Sugar * Pumpkin puree * Eggs * Butter * Pumpkin pie spice
In the bowl of a stand mixer fitted with the paddle attachment, beat together the eggs and sugar on medium-high speed until they are smooth, pale yellow, and creamy - about 8 minutes.
– Using a rubber spatula, gently fold in the flour, pumpkin puree, pumpkin pie spice, and baking powder. – Next, add the melted and cooled butter. Fold the butter into the batter gently.
– Transfer the batter to chill for 30 minutes. – Towards the end of the chilling step, preheat the oven. Grease a madeleine pan with melted butter and non-stick cooking spray. – Scoop 1 tablespoon of batter into each mold.
– Bake in a preheated oven until the madeleines are light brown - about 10-12 minutes. – Transfer the madeleines to a wire rack to cool. – Enjoy immediately or store in an airtight container at room temperature for up to 2 days.