Pumpkin, Parmesan & Sage Butter Madeleines

There’s a pumpkin theme going on this time of year, as mentioned in my previous recipe post. My love for savoury flavours led me to create these Pumpkin, Parmesan & Sage Butter Madeleines. Slightly sweet with savoury notes that just work. It really does play with the mind a bit. For the Madeleine police out there, these are not technically Madeleines, they just have their shape, so please humour me. Served warm, sprinkled with extra parmesan, crispy sage and brown butter for dipping or drizzling.  YUM!

Pumpkin, Parmesan & Sage Butter Madeleines

Prep Time 50 minutes
Cook Time 15 minutes
Total Time 1 hour 5 minutes
Course Snack
Servings 30



  • 125 g salted butter melted
  • 2 tsp (10 ml) olive oil
  • 2 Tbsp (30 ml) castor sugar
  • 2 large eggs
  • 500 g (2 cups) pureed roasted pumpkin
  • 60 g grated parmesan cheese finely grated
  • 1 Tbsp (15 ml) finely chopped fresh rosemary
  • c (80 ml) buttermilk
  • 2 c (500 ml) all-purpose flour
  • 1 tsp (5 ml) baking powder
  • 1 tsp (5 ml) bicarbonate of soda
  • 1 tsp (5 ml) salt
  • 1 tsp (5 ml) freshly ground black pepper

Sage Butter:

  • 1 Tbsp (15 ml) olive oil
  • 100 g salted butter
  • +- 30 small sage leaves

To serve:

  • Extra parmesan shavings


  • Preheat the oven to 200°C.
  • Whisk the butter, oil, sugar and eggs together.
  • Add the pumpkin, parmesan, rosemary and buttermilk.
  • Sift the remaining dry ingredients into the bowl.
  • Using a spatula, fold everything together until smooth and well combined.
  • Whisk in the eggs and vanilla essence.
  • Mix in the pumpkin puree and yoghurt.
  • Sift the dry ingredients together and gently fold into the wet ingredients until well combined.
  • Grease a madeleine pan well with olive oil. Spoon  in +- 15 ml of batter for each madeleine. Jiggle and spread out a bit.
  • When ready to serve, bake for 12 -15 minutes. The mixture makes about 30 in total.
  • For the sage butter: Heat the olive and 25g of the butter until foaming hot. Add the sage leaves and fry very briefly until bright green and crisp. Set leaves aside. Add remaining butter and simmer until the butter turns a light nutty brown colour.
  • Serve the freshly baked madeleines with crispy sage, parmesan shavings and browned butter for dipping or drizzling.


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