Ingredients
1¾ cups (230 g) all-purpose flour
1½ teaspoons baking powder
½ teaspoon baking soda
2 teaspoons ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
¾ teaspoon salt
1 cup (255 g) pumpkin purée, homemade or canned
1 cup (240 ml) extra-virgin olive oil
1 cup (200 g) granulated sugar
⅓ cup (65 g) light brown sugar
3 large eggs
1 teaspoon vanilla extract
Maple Cinnamon Glaze
1½ cups (180 g) confectioners’ sugar
¼ cup maple syrup
2 tablespoons unsalted butter, softened
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
Pinch of flaky salt
2–3 teaspoons boiling water
Pumpkin seeds and edible flowers, for serving (optional)
Instructions
- Heat the oven to 350°F. Butter a 9-inch round or springform pan and line the bottom with parchment (line the sides too, if you’re using a springform).
- Sift the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves and salt into a medium bowl.
- In a large bowl or the bowl of a stand mixer, mix the pumpkin purée, olive oil, granulated sugar and brown sugar until well combined. Add the eggs one at a time, mixing well after each addition. Mix in the vanilla.
- Add the dry ingredients and whisk just until combined and smooth.
- Pour into the prepared pan. Bake for 40–45 minutes, or until a skewer inserted into the center comes out clean.
- Cool in the pan for 15 minutes, then remove and cool completely.
- Combine the confectioners’ sugar, maple syrup, butter, vanilla, cinnamon, salt and 2 teaspoons of the boiling water in a medium bowl. Whisk until smooth. The glaze should be thick but pourable. Add the remaining teaspoon of water if needed.
- Slowly pour the glaze onto the cake, using a small offset spatula to spread it to the edges. Decorate with pumpkin seeds and edible flowers.