Pumpkin Olive Oil Cake with Brown Butter Glaze

Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 8


  • 1 cup sugar
  • 3 eggs
  • ¾ cup pumpkin puree
  • ½ cup olive oil
  • 1/8 cup milk
  • 1 ½ cups all-purpose flour
  • ½ cup cornmeal
  • 3 teaspoons baking powder
  • ½ teaspoon salt
  • ¼ teaspoon cinnamon
  • 1/8 teaspoon ground cardamom

For the glaze:

  • 2 cups powdered sugar
  • 3 tablespoons butter
  • 1-2 tablespoons milk


  • Preheat oven to 350 degrees.
  • Liberally butter or grease an 8-inch round cake pan.
  • In a bowl, sift together, flour, cornmeal, baking powder, salt, cinnamon and coriander.
  • Whisk to combine.
  • Set aside.
  • In a large bowl, using a hand mixer, beat sugar and eggs together until light and fluffy, about 2-3 minutes.
  • Add pumpkin puree and milk, beat until combined.
  • With the mixer on VERY slowly drizzle (and I mean drizzle) in olive oil.
  • Add half of flour mixture to the pumpkin and olive oil mixture.
  • Beat just until combined.
  • Add the other half, repeat.
  • Pour batter into prepared cake pan and bake 25-30 minutes or until you stick a wooden skewer in the middle of the cake and it comes out mostly clean and just a few crumbs attached.
  • Let cool completely.

For the glaze:

  • Heat a small sauté pan over a medium-high heat.
  • Add butter, let butter melt and once it starts to become brown, swirl the pan until it’s a dark chestnut brown and smells nutty.
  • Immediately remove from heat and let cool slightly.
  • Add cooled brown butter to powdered sugar, and whisk to combine.
  • If necessary, add milk one tablespoon at a time until the glaze is pourable.
  • Once cake has cooled, pour glaze over.


This recipe is HEAVILY adapted from this Giada recipe
Nutrition Facts
Pumpkin Olive Oil Cake with Brown Butter Glaze
Amount Per Serving (1 g)
Calories 528
% Daily Value*
Cholesterol 72.1mg24%
Carbohydrates 83.4g28%
Fiber 1.7g7%
Sugar 55.7g62%
Protein 5.7g11%
* Percent Daily Values are based on a 2000 calorie diet.