Recipe-Detail-PumpkinMadeleineCookies

Chocolate Dipped Pumpkin Madeleines Recipe with Truvía® Brown Sugar Blend and Truvía® Cane Sugar Blend

These autumn themed treats are great for fall family get-togethers or as a companion to a hot cup of tea and a good book. Made with Truvía® Brown Sugar Blend and Truvía® Cane Sugar Blend, these madeleine cookies have 6% fewer calories* and 50% less sugar* than the regular sugar-sweetened version. Makes 12 madeleine cookies.

Serving size

1 madeleine cookie

Calories

150 Calories

Ingredients

  • 3⁄4 cups (177 mL) all-purpose flour

  • 1⁄2 tsp (2.5 mL) baking powder

  • 1⁄4 tsp (1.25 mL) salt

  • 1⁄4 tsp (1.25 mL) ground cinnamon

  • 1⁄8 tsp (.5 mL) ground clove

  • 1⁄8 tsp (.5 mL) ground allspice

  • 1⁄8 tsp (.5 mL) ground ginger

  • 6 Tbsp (90 mL) unsalted butter

  • 2 large eggs

  • 3 Tbsp (45 mL) Truvía® Cane Sugar Blend

  • 1 1⁄2 Tbsp (22.5 mL) Truvía® Brown Sugar Blend

  • 1⁄4 tsp (1.25 mL) vanilla extract

  • 1⁄4 cup (62.5 mL) pumpkin puree

  • 1 bag dark chocolate chips

Directions

  • 1.

    Preheat oven to 375°F (190°C). Spray madeleine pan generously with cooking spray. Dust with flour.

  • 2.

    In a small bowl, sift together flour, baking powder, salt and spices. Set aside.

  • 3.

    In another small bowl melt butter, set aside.

  • 4.

    In a large bowl, combine eggs, Truvía® Cane Sugar Blend and Truvía® Brown Sugar Blend. Mix well for 2 minutes on low speed, stop mixer, scrape down bowl. Mix an additional 3 minutes on med-high speed. Remove from mixer.

  • 5.

    Add vanilla and pumpkin puree, mixing by hand until fully incorporated.

  • 6.

    Add the flour in thirds. Folding in each addition by hand, with a rubber spatula until all is moist.

  • 7.

    Add butter in thirds, folding each addition in by hand until thoroughly mixed.

  • 8.

    Fill each space on the madeleine pan, 3⁄4 full of batter.

  • 9.

    Bake 375°F (190°C) for 15-17 minutes or until cake springs back and edges are browned. Lift up one with knife, to see if browned on bottom.

  • 10.

    Remove from pan and allow to cool on a wire rack.

  • 11.

    Place 1⁄2 cup (125 mL) of chocolate chips in a heat proof bowl over a small saucepan filled with 1 inch of water, (bowl should be larger than saucepan).

  • 12.

    Bring water to a simmer and melt chocolate slowly, stirring frequently.

  • 13.

    When chocolate is completely melted, remove it from the heat and add the remaining chips. Stir until chips are melted.

  • 14.

    Dip a cooled madeleine into the chocolate with scalloped side down, coating about 3⁄4 of the front and 1⁄4 of the back.

  • 15.

    Place on wax paper and allow them to harden.

  • 16.

    Store in airtight container.

*Each madeleine cookie has 150 calories and 5 grams of sugar per serving compared to the full-sugar version which has 160 calories and 10 grams of sugar per serving.

Nutrition Per Serving

Calories 150
Total Fat 10g
Saturated Fat 6g
Trans Fat 0g
Cholesterol 40mg
Sodium 75mg
Total Carbohydrate 14g
Dietary Fiber 2g
Sugars 5g
Erythritol 2g
Protein 3g
Vitamin A 20% DV
Vitamin C 0% DV
Calcium 2% DV
Iron 10% DV
Chocolate Dipped Pumpkin Madeleines Recipe with Truvía® Brown Sugar Blend and Truvía® Cane Sugar Blend

Serving size: 1 madeleine cookie
Calories: 150 Calories

Ingredients

  • 3⁄4 cups (177 mL) all-purpose flour

  • 1⁄2 tsp (2.5 mL) baking powder

  • 1⁄4 tsp (1.25 mL) salt

  • 1⁄4 tsp (1.25 mL) ground cinnamon

  • 1⁄8 tsp (.5 mL) ground clove

  • 1⁄8 tsp (.5 mL) ground allspice

  • 1⁄8 tsp (.5 mL) ground ginger

  • 6 Tbsp (90 mL) unsalted butter

  • 2 large eggs

  • 3 Tbsp (45 mL) Truvía® Cane Sugar Blend

  • 1 1⁄2 Tbsp (22.5 mL) Truvía® Brown Sugar Blend

  • 1⁄4 tsp (1.25 mL) vanilla extract

  • 1⁄4 cup (62.5 mL) pumpkin puree

  • 1 bag dark chocolate chips

Directions

  • 1.  

    Preheat oven to 375°F (190°C). Spray madeleine pan generously with cooking spray. Dust with flour.

  • 2.  

    In a small bowl, sift together flour, baking powder, salt and spices. Set aside.

  • 3.  

    In another small bowl melt butter, set aside.

  • 4.  

    In a large bowl, combine eggs, Truvía® Cane Sugar Blend and Truvía® Brown Sugar Blend. Mix well for 2 minutes on low speed, stop mixer, scrape down bowl. Mix an additional 3 minutes on med-high speed. Remove from mixer.

  • 5.  

    Add vanilla and pumpkin puree, mixing by hand until fully incorporated.

  • 6.  

    Add the flour in thirds. Folding in each addition by hand, with a rubber spatula until all is moist.

  • 7.  

    Add butter in thirds, folding each addition in by hand until thoroughly mixed.

  • 8.  

    Fill each space on the madeleine pan, 3⁄4 full of batter.

  • 9.  

    Bake 375°F (190°C) for 15-17 minutes or until cake springs back and edges are browned. Lift up one with knife, to see if browned on bottom.

  • 10.  

    Remove from pan and allow to cool on a wire rack.

  • 11.  

    Place 1⁄2 cup (125 mL) of chocolate chips in a heat proof bowl over a small saucepan filled with 1 inch of water, (bowl should be larger than saucepan).

  • 12.  

    Bring water to a simmer and melt chocolate slowly, stirring frequently.

  • 13.  

    When chocolate is completely melted, remove it from the heat and add the remaining chips. Stir until chips are melted.

  • 14.  

    Dip a cooled madeleine into the chocolate with scalloped side down, coating about 3⁄4 of the front and 1⁄4 of the back.

  • 15.  

    Place on wax paper and allow them to harden.

  • 16.  

    Store in airtight container.