The most requested flavor of fall is without a doubt pumpkin.  I thought I would get into the act by creating a recipe for my favorite little cakes, so I present, Pumpkin Madeleines! Packed full of crave-able pumpkin and fall spices, these moist little cakes will not disappoint.  Grab a few Madeleine pans and make these for your family, they will be so glad you did!

The truth is I am not sure if I like my new leopard booties or Pumpkin Madeleines better, it’s a toss-up.  If you need a pair to spice up your wardrobe, click the link below!

ENJOY!!

Pumpkin Madeleines

¾ cup butter

3 eggs

1 cup pumpkin puree

1 ¾ cup powdered sugar

1¾ cup flour

2 teaspoon vanilla

¾ teaspoon salt

4 teaspoons cinnamon

¾ teaspoon ground cloves

½ teaspoon allspice

¼ teaspoon ground coriander

1 ½ cups pecans, finely chopped

More butter and flour for preparing pans

Preheat oven to 375 degree.  Grease Madeleine pan generously with butter and dust with flour.  Cream the butter and sugar together using an electric mixer.  Add pumpkin, vanilla and eggs one at a time.  Mix all spices and salt with flour in a bowl and slowly add it to the butter mixture until it is all incorporated.  Stir in nuts by hand. Place the batter into a pastry bag.  Pipe Madeleine tins most of the way full with batter.  Bake for about 16 minutes until edges are beginning to brown.  Flip pan to release cakes and prepare pan again for baking the last batch.  Cover tightly as soon as cakes cool and freeze any portion that will not be eaten the same day.