This dessert has become a staple in our house. Quick, simple, and seasonal these cookies can be made in thirty minutes flat and are lovely paired with a dollop of homemade whipping cream. I love enjoying them with an afternoon cup of coffee or tea. They really are the perfect all-day dessert. The best part? It’s completely clean! Let the flavors of pumpkin abound.
Keep reading for the full recipe!
Based off original recipe by The Yellow Table here
- 2 large eggs
- 3/4 C coconut sugar
- 1/2 C coconut oil
- 3/4 C canned pumpkin puree
- 1/2 C almond flour
- 1/2 C coconut flour
- 1 t baking powder
- 1/2 t baking soda
- 1/4 t fine sea salt
- 1 1/2 teaspoons pumpkin pie spice
For whipping cream:
- One pint heavy whipping cream
- 1 T bourbon vanilla extract
- 1/2 C coconut sugar
- Powdered sugar, for dusting
- Pepitas (optional)
Preheat the oven to 350 degrees F. Coat the madeleine tin with a thin coat of coconut oil.
In the bowl of the stand mixer, mix eggs, sugar, coconut oil, and pumpkin puree. Beat on medium for about 1 minute or until smooth.
In a separate bowl, combine all the dry ingredients. Mix. Add half of the dry ingredients to the mixer on low and mix for 30-60 seconds. Then add the remaining mixture and mix on low until smooth.
Spoon batter into the molds.
Bake until golden brown and a toothpick inserted comes out clean. Around 15 minutes. Remove from oven and cool. Then transfer to a cooling rack.
For the whipping cream:
Using a whisk attachment in the stand mixer, whip the cream, starting on low and increasing the speed. As the cream thickens add sugar and vanilla. Blend until whipping cream is in stiff peaks, around 5 minutes.
To serve: Add a dollop of whipping cream and stack two madeleines. Dust with powdered sugar and top with a few pepitas. Serve with a delicious cup of coffee or tea.