Preheat the oven to 350 degrees F. Spray a madeleine tin with nonstick cooking spray or grease with butter or oil.
Beat the eggs, sugar, oil, and pumpkin in a large bowl until smooth, using a hand-held mixer. In a separate bowl, combine the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
With the mixer on low speed, add half the flour mixture to the pumpkin mixture and mix until almost combine. Add the rest of the flour mixture and mix until smooth.
Spoon tablespoonfuls of batter into the molds. Bake for 10 to 12 minutes until puffed up and a toothpick inserted into the center of one comes out clean. Cool for a few minutes in the tin, then turn out onto a cooling rack to finish cooling. Dust with powdered sugar before serving.
NOTE: You can substitute 1 1/2 teaspoons of pumpkin pie spice instead of the cinnamon, ginger, nutmeg, and cloves.
NOTE: These freeze really well. When you want something a little sweet with your coffee, pull one out and microwave it for a few seconds. It’s like having a fresh-baked madeleine whenever you want!
