It’s finally September, so bring on the pumpkin spice!

Dainty, scrumptious madeleines are one of my favorite baked goods. So when I saw this recipe for these Pumpkin Maple Madeleines, in the cookbook for New York City bakery, Maman, I knew I had to try them! The cookbook itself is so stunning, the delicious food inside feels like a bonus. (Seriously, go buy a copy or get it from your library!)

And I’m here to tell you: these are delicious and the an absolutely perfect way to kick off the fall season!

TIP: Maman specifies that refrigerating the batter overnight (or even two) is important to that quintessential madeleine texture, so plan accordingly!

Pumpkin Maple Madeleines
(Original recipe: Maman: The Cookbook)

1 C (145g) all purpose flour
2 tsp pumpkin pie spice
1 tsp baking powder
½ tsp fine sea salt
½ C (120ml) milk
½ C (75g) canned pumpkin puree
½ C (60ml) maple syrup
2 large eggs
¼ C (50g) sugar
4 oz (113g) butter, melted
Oil spray
4-1/2 oz (126g) white chocolate, chopped or chips
OPTIONAL: ¼ C (30g) pecans, finely chopped

In a small bowl, whisk together the flour, pumpkin pie spice, baking powder, and salt.

In a small saucepan, bring the milk, pumpkin puree, and maple syrup to a boil over high heat, keeping a close eye.

Meanwhile, in a stand mixer fitted with the whisk attachment, whip the eggs and sugar until fully combined and pale yellow, about 3 minutes. With the mixer running on low, gradually add the hot milk mixture and continue to whip for about 2 minutes to fully combine. Add the flour mixture in 4 batches, whipping until fully incorporated after each batch, about 3 minutes total. Add the melted butter and whip on low until the butter is fully incorporated and the dough is smooth, about 3 minutes.

Cover and refrigerated for at least 24 hours, up to 48 hours.

Set a rack in the center of the oven and preheat to 425F. Coat standard madeleine pan(s) with oil spray. Use a pastry brush to make sure all the crevices are well coated.

Stir the chilled dough, the fill each madeleine mold about three-quarters of the way. Bake for 5 minutes, then reduce the oven temperature to 350F and continue baking until the tops are dark golden brown and a toothpick inserted into the center comes out clean, about 10 minutes more.

Invert the pans and gently tap them to remove the madeleines. Set them on a wire rack to cool for about 30 minutes.

To cover in white chocolate (and optional pecans)

Set a wire rack inside a sheet pan.

In a double boiler, or in a heatproof bowl set over a pan of simmering water, melt the white chocolate, stirring as needed. Holding the madeleines at an angle, dip the top two-thirds of each one in to the melted white chocolate and place on the rack. Refrigerate the madeleines for about 15 minutes to set. Let come to room temperature before serving.

OPTIONAL: While the chocolate is still warm, sprinkle chopped pecans on top.