2/3 cup granulated sugar
1/2 cup unsalted butter, melted
1 cup all-purpose flour 2 tablespoons canned pumpkin
1 teaspoon freshly squeezed lemon juice
1/4 teaspoon pumpkin pie spice
dash of salt
In a medium bowl with an electric mixer, beat the eggs and sugar at high speed for about 5 minutes or until light and fluffy. Beat the flour into the egg mixture at low speed. Gradually beat in the butter. Increase the speed to medium and beat in the pumpkin, lemon juice, pumpkin pie spice, and salt until well blended. Cover and let the mixture stand at room temperature for 1 hour.
Preheat the oven to 375 degrees (F). Spoon the batter into the prepared madeleine molds, using about 1-1/2 tablespoons for each cookie. Do not spread the batter in the molds. Bake for 15 to 20 minutes or until golden brown. Remove the madeleines from the molds at once and cool on a rack. They are best eaten within a few hours of baking. Or, store in an airtight container and freeze for up to 8 weeks.
