This pumpkin olive oil cake is a super-moist, single-layer 8-inch cake loaded with pumpkin and warm spices, finished with a cinnamon cream cheese frosting. Easy to make and perfectly suited to fall gatherings or an everyday treat, it pairs beautifully with coffee and keeps well for several days.
Light, tender, and full of seasonal flavor, this pumpkin olive oil cake combines the richness of pumpkin puree with the silky texture olive oil provides. The cake is finished with a creamy cinnamon-spiked cream cheese frosting that complements the spices in the cake. The recipe comes together quickly with common pantry ingredients and minimal equipment.
Olive oil gives this cake an appealing moistness and a subtle fruitiness that works surprisingly well with pumpkin and classic autumn spices. The result is an easy, crowd-pleasing dessert that’s equally welcome at casual coffee breaks or on a holiday table.
Why You’ll Love This Recipe
- A simple, flavorful snack cake with a unique olive oil twist.
- Perfect with coffee and casual enough for everyday, but attractive enough for special occasions.
- Olive oil and pumpkin keep the cake moist for days, making it a great make-ahead dessert.
- The batter mixes up in minutes—no special tools required.
Ingredient Notes
Below are helpful notes about key ingredients. For precise quantities, please refer to the recipe card included later in the article.
- Pumpkin puree: Use 100% pure pumpkin puree. Do not substitute pumpkin pie filling, which contains added sugar and spices.
- Olive oil: A good quality extra-virgin olive oil adds moisture and a subtle flavor—avoid overly bitter varieties.
- Pumpkin pie spice: A store-bought blend of cinnamon, nutmeg, allspice, cloves, and ginger works well. If you prefer, you can use individual spices to taste.
- Butter: Use unsalted, room-temperature butter for the frosting for a smooth texture.
- Cream cheese: Full-fat block-style cream cheese, at room temperature, gives the creamiest, lump-free frosting. Avoid tub-style spreadable cream cheese.
Step by Step Instructions
Follow these steps to make the pumpkin olive oil cake and the cinnamon cream cheese frosting.
Step 1: Combine the dry ingredients. In a large bowl, whisk together all-purpose flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt until evenly distributed.
Step 2: Mix the wet ingredients. In a separate bowl, whisk together the olive oil, pumpkin puree, granulated sugar, brown sugar, eggs, and vanilla until smooth.
Step 3: Pour the wet mixture into the dry ingredients and fold gently with a spatula until just combined—do not overmix.
Step 4: Bake. Pour the batter into an 8-inch round pan prepared with baking spray and a parchment round. Smooth the top and bake at 350°F (175°C) for 35–40 minutes, or until a toothpick inserted in the center comes out clean. Cool the cake completely on a wire rack.
Step 5: Sift the powdered sugar. Sift together powdered sugar and cinnamon to remove any lumps and distribute the spice evenly.
Step 6: Make the frosting. Beat room-temperature butter and cream cheese together until smooth and fluffy. Add vanilla and salt, then, with the mixer on low, gradually add the powdered sugar mixture until incorporated. Increase to medium-high and beat for about one minute to achieve a light, spreadable texture.
Step 7: Frost and serve. When the cake is completely cooled, spread the cinnamon cream cheese frosting with an offset spatula. Slice and enjoy.
Substitutions and Variations
- Swap canola or vegetable oil for the olive oil if preferred.
- Do not substitute pumpkin puree with pumpkin pie filling; the latter contains added sugar and spices.
- Top with chopped nuts, a sprinkle of cinnamon, or a dusting of powdered sugar for a different finish.
- The cake is delicious unfrosted too—serve with a drizzle of caramel or a light icing if you prefer.
Expert Tips
Tip #1: Use pure pumpkin puree—not pumpkin pie filling—to control sweetness and spice levels.
Tip #2: Cool the cake completely before frosting to prevent the frosting from melting.
Tip #3: Make sure the cream cheese is at room temperature so the frosting is smooth and lump-free.
Tip #4: An offset spatula makes frosting the cake easier and neater.
Recipe FAQs
Store pumpkin puree in an airtight container in the refrigerator for about 5 days.
Use a mix of cinnamon, nutmeg, allspice, cloves, and ginger to replicate pumpkin pie spice. Adjust quantities to taste if you make your own blend.
Yes—doubling the ingredients will yield two 8-inch round cakes or a larger sheet cake.
Storage
Room temperature: Store an unfrosted cake in an airtight container at room temperature for up to 4 days.
Refrigerator: A frosted cake (cream cheese frosting) should be stored covered in the refrigerator for up to 4 days. Bring to room temperature before serving for best texture.
Freezer: Freeze an unfrosted cake in an airtight container for up to 2 months. Thaw in the refrigerator or at room temperature. Cream cheese frosting is not ideal for freezing, so freeze the cake without frosting when possible.
More Pumpkin Recipes You’ll Love
-
Carrot Cake Cupcakes
-
Pumpkin Ice Cream
-
Pumpkin Peanut Butter Cookies
-
Easy Pumpkin Biscotti
Pumpkin Olive Oil Cake
Natalie
Equipment
- Mixing bowls
- Hand mixer or stand mixer
- Parchment paper rounds
- 8-inch round pan (or 9-inch)
- Oven mitts
Ingredients
Pumpkin Olive Oil Cake
- 1 cup (125 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- 1 ¼ teaspoon pumpkin pie spice
- ½ teaspoon salt
- ½ cup (100 g) granulated sugar
- ¼ cup (55 g) packed brown sugar
- 1 cup (225 g) canned pumpkin puree
- ½ cup (118 ml) extra-virgin olive oil
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
Cinnamon Cream Cheese Frosting
- ¼ cup (56.75 g) unsalted butter, room temperature
- 4 ounces (113.4 g) cream cheese, full fat, room temperature
- 2 cups (240 g) powdered sugar, sifted
- ¾ teaspoon cinnamon
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
Pumpkin Olive Oil Cake
- Spray an 8-inch round cake pan with baking spray and line the bottom with a parchment round. Preheat oven to 350°F (175°C).
- In a large bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt.
- In a separate bowl, whisk together olive oil, granulated sugar, brown sugar, eggs, pumpkin puree, and vanilla until combined.
- Pour the wet mixture into the dry ingredients and fold until just combined.
- Transfer the batter to the prepared pan, smooth the top, and bake 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cake in the pan on a wire rack. Once completely cooled, release from the pan and frost.
Cinnamon Cream Cheese Frosting
- Sift together powdered sugar and cinnamon; set aside.
- Beat butter and cream cheese until smooth and fluffy. Mix in vanilla and salt.
- Add the powdered sugar mixture on low until incorporated, then increase speed and beat for 1 minute until light and spreadable.
- Use immediately or store covered in the refrigerator for up to 4 days.
Notes
Storage: Because the frosting contains cream cheese, store the frosted cake in the refrigerator for up to 4 days. Bring to room temperature before serving for best flavor and texture.
Pumpkin puree: Use pure pumpkin puree—not pumpkin pie filling.
Cream cheese: Use full-fat block-style cream cheese at room temperature for the best frosting texture.
Baking pan: A metal 8-inch or 9-inch round pan works well.
Sheet or layer cakes: Double the batter for a 9×13-inch sheet cake or to bake two layers for a layer cake.
Cupcakes: This batter makes about 12 standard cupcakes. Bake at the same temperature for 17–20 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before frosting.
Nutrition
Calories: 498 kcal
Nutritional values are estimates generated by a calculator and should be used as a guide only.