1 3/4 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon salt
1 tablespoon pumpkin pie spice
6 large eggs, at room temperature
1 cup granulated sugar
2 tablespoons brown sugar, packed
1 cup (2 sticks) butter
1/3 cup canned pumpkin
1 tablespoon + 1 teaspoon honey
3/4 teaspoon vanilla extract
Whisk. In a medium bowl, whisk together the flour, baking powder, salt, and pumpkin pie spice.
Brown your butter. Heat butter in a medium saucepan over medium heat, whisking constantly, until golden brown. Once butter is browned, remove from heat and pour into a bowl to cool slightly while preparing the rest of the cookie batter. For more information on how to brown butter, see this post.
Eggs + sugar. Whisk together the eggs, granulated sugar, and brown sugar in the bowl of a stand mixer on high speed until light and fluffy and tripled in size, about 10 minutes (to the consistency & color of melted vanilla ice cream).
Sift. Sift flour mixture over the mixer bowl in two additions, folding in with a spatula after each addition.
Pumpkin. In a medium bowl, combine pumpkin and slightly cooled brown butter. Add in two additions, folding in after each addition, with a spatula.
Chill. Fold in honey and vanilla, then cover bowl and refrigerate for at least 2 hours.
Preheat + prep. Preheat oven to 350 degrees. Let batter stand at room temperature for 10 minutes. Spray madeleine pans with baking spray or grease with butter.
Pipe. Transfer batter to a pastry bag (or a Ziploc bag) and snip the end to create a 1/2-inch opening. Pipe batter into prepared molds, filling each about three-quarters full.
Bake. Bake for 8-11 minutes (10 minutes was perfect for mine), or until pale brown and darker around the edges. Immediately shake out madeleines scalloped-side down onto wax paper and allow to cool completely. Wash and re-grease molds and repeat with remaining batter.
Makes 3 1/2 dozen madeleines.