Preheat oven to 350 degrees F.
Sift together flour, cinnamon and pumpkin spice, set aside.
In a 3 quart saucepan, over low heat, whisk eggs and sugar until creamy and lukewarm (not hot).
Remove from heat and whisk until cool.
Add vanilla.
After mixture cools, add in half of the flour and butter, whisk until smooth, and then add remaining halves. Continue to whisk until smooth and creamy.
Using a pastry brush, lightly butter and flour the Madeleine pan.
Fill pan 2/3 full and bake for 12-15 minutes or until edges brown.
Sprinkle with a mixture of confectioner’s sugar and cinnamon. Makes about 35 cookies.