Begin by making the madeleines batter. In the bowl of your standing mixer with a paddle attachment, beat the egg and sugar on medium speed until smooth and creamy (around 8 minutes).

Then gently fold in the sifted flour with a spatula. Then add the pumpkin puree, pumpkin pie spice and baking powder to the batter.

Add the melted and cooled butter to the batter and gently fold it in.

Chill your madeleine batter for thirty minutes in the fridge.

Preheat the oven to 180C and grease a madeleine pan with butter and a sprinkle of flour.

Scoop a tablespoon of batter in each shell, and fill 3/4 of the way.

Bake them for around 10-12 minutes, until they are light brown and use a toothpick to check they are fully cooked. If it comes out clean, your madeleines are ready.

Transfer the madeleines to a cooling rack and leave them to cool completely. When ready, dip them in white chocolate and sprinkle with more pumpkin spice on top. Enjoy your pumpkin madeleines on their own or with your favourite drink or garnish!