¾ cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
½ teaspoon cinnamon
pinch each of ground cloves and allspice
6 tablespoons butter
2 eggs, room temperature
¼ cup plus 2 teaspoons sugar
3 tablespoons dark brown sugar
¼ cup pumpkin purée
¼ teaspoon vanilla
Preheat oven to 375° and prepare madeleine pan by coating the shells with butter and a light dusting of flour. Sift together flour, baking powder, salt, and spices, then set aside.
Next, melt the butter and set it aside to cool.
In a medium mixing bowl, beat eggs and sugars on medium high speed for 5 minutes, then add the pumpkin purée and vanilla and mix until incorporated. Now use a rubber spatula to add the flour mixture in thirds, gently folding to combine the ingredients after each addition. Add the butter in thirds, again folding it in gently to mix all the ingredients together.
Use a cookie scoop or small ice cream scoop to evenly distribute the batter into the prepared pan, and bake for 12 to 15 minutes. Gently nudge the cookies out of their shells with a butter knife and allow to cool completely. Dust generously with powdered sugar, or dip in melted chocolate. Enjoy!