This pumpkin olive oil cake is a super moist single layer 8 inch cake. It is full of pumpkin and spice flavor and topped with cinnamon cream cheese frosting. It is so easy to make and is the perfect fall bake!
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This moist pumpkin flavored olive oil cake is soft, fluffy and full of warm fall flavors. It’s topped with a luscious cinnamon cream cheese frosting. This cake comes together quickly and is perfect for a small get together or for anytime you’re craving pumpkin cake!
I love baking with olive oil. I wanted to create a fall version of my popular lemon rosemary olive oil cake. Pumpkin and olive oil make a delicious combination!
For more pumpkin recipes, try my pumpkin carrot cake, pumpkin banana muffins, and my chocolate pumpkin pie.
Why You’ll Love This Recipe
- This simple pumpkin snack cake is a unique twist on a classic recipe.
- It makes the perfect snack with coffee and is special enough for special occasions!
- Pumpkin and olive oil make the cake extra moist. It stays moist for days. It’s a perfect make-ahead dessert.
- The batter comes together in minutes. You don’t need any special equipment to make this easy pumpkin cake recipe!
Ingredient Notes
Here are some useful notes on the ingredients for this pumpkin olive oil cake recipe. Please see recipe card for a full list of ingredients and their measurements.
- Pumpkin puree- Use 100% pure pumpkin puree. Be careful not to confuse pumpkin puree with pumpkin pie filling. They are not the same thing.
- Olive oil- Olive oil provides moisture and flavor. It’s best to use a good quality extra virgin olive oil.
- Pumpkin pie spice- I use a store bought pumpkin pie spice mixture. It is made up of this is made of cinnamon, nutmeg, allspice, cloves and ginger.
- Butter-Use unsalted, room temperature butter for the frosting.
- Cream cheese- Cream cheese makes the frosting creamy and fresh tasting. Use full fat, room temperature cream cheese for the frosting. Do not use the spreadable cream cheese that comes in a tub.
Step by Step Instructions
Here are the directions on how to make and bake this pumpkin spice olive oil cake.
Step 1: Combine the dry ingredients. In a large mixing bowl, whisk to combine the all purpose flour, cinnamon, pumpkin pie spice, baking powder, and salt.
Step 2: Mix together the wet ingredients. In a medium mixing bowl, whisk together the olive oil, pumpkin puree, granulated sugar, brown sugar, eggs, and vanilla extract until smooth.
Step 3: Pour the wet mixture into the dry ingredients. Stir until just combined.
Step 4: Bake. Pour into an 8 inch round cake pan sprayed with baking spray and lined with parchment paper.
Bake for 35-40 minutes or until a toothpick comes clean when inserted in the center. Cool completely on a wire rack.
Step 5: Sift the powdered sugar. Sift together the powdered sugar and cinnamon.
Step 6: Beat the butter and cream cheese. In a large mixing bowl, beat the butter and cream cheese until smooth and well combined.
Next, beat in the vanilla and salt. With the mixer on low, slowly add the powdered sugar mixture. Once the powdered sugar is no longer visible, turn the mixer to medium high and beat for 1 minute.
Step 7: Frost the cake. Use an offset spatula to frost the cake. Slice and enjoy!
Substitutions and Variations
- Canola or vegetable oil can be used instead of olive oil.
- Pumpkin puree can’t be substituted with pumpkin pie filling. Pumpkin pie filling includes spices and sweeteners. Pumpkin puree is purely pumpkin with nothing else added.
- Chopped nuts or a dusting of cinnamon can be added as decoration on top.
- This cake is delicious without frosting too. Top it with icing or maple caramel sauce or a dusting of cinnamon or powdered sugar.
Expert Tips
Tip # 1: Use pure pumpkin puree. Make sure not to grab pumpkin pie filling by mistake. You want to use pure, pureed pumpkin for this olive oil cake and not pumpkin pie filling.
Tip #2: Allow cake to cool completely. Cool cake completely before frosting. The frosting will melt if the cake is still warm.
Tip #3: Use room temperature cream cheese. Make sure your cream cheese. Cold cream cheese will give you lumpy frosting.
Tip #4: Use an offset spatula to frost the cake.
Recipe FAQs
Pumpkin puree is good for about 5 days in the fridge. Pumpkin puree should be stored in an airtight container.
I use preblended pumpkin pie spice for this cake. A combination of cinnamon, nutmeg, allspice, cloves, and ginger can be used as a substitute. I haven’t made my own blend of pumpkin pie spice, so I can’t provide exact measurements of these spices.
Yes! Double the recipe to make two 8-inch round cakes.
Storage
Room temperature: Store the unfrosted cake in an airtight container for up to 4 days.
Refrigerator: Store the frosted cake covered in an airtight container in the fridge for up to 4 days. Allow the cake to come to room temperature before serving. Since the frosting is made with cream cheese, the cake should be stored in the refrigerator.
Freezer: Freeze the unfrosted cake in an airtight container for up to 2 months. Defrost it in the refrigerator or at room temperature. Cream cheese frosting does not stand up well to freezing. It’s best to freeze the cake without frosting.
More Pumpkin Recipes You’ll Love
Pumpkin Olive Oil Cake
Equipment
- 8 inch round pan or use a 9 inch round pan
Ingredients
Pumpkin Olive Oil Cake
- 1 cup (125 g) all purpose flour
- 1 teaspoon (1 teaspoon) baking powder
- ½ teaspoon (½ teaspoon) baking soda
- ½ teaspoon (½ teaspoon) cinnamon
- 1 ¼ teaspoon (1 ¼ teaspoon ) pumpkin pie spice
- ½ teaspoon (½ teaspoon) salt
- ½ cup (100 g) granulated sugar
- ¼ cup (55 g) brown sugar, light or dark packed
- 1 cup (225 g) canned pumpkin puree
- ½ cup (118.29 ml) olive oil extra virgin
- 2 (2) large eggs room temperature
- 1 teaspoon (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 (¾ teaspoon) cinnamon
- ½ teaspoon (½ teaspoon ) vanilla extract
- ¼ teaspoon (¼ teaspoon) salt
Instructions
Pumpkin Olive Oil Cake
- Spray an 8 inch round cake pan with baking spray. Line with a round of parchment paper. Spray the parchment paper. Preheat oven to 350 Fahrenheit.
- In a large mixing bowl, whisk to combine the all purpose flour, baking powder, baking soda, pumpkin pie spice, cinnamon and salt. Set aside.
- In a medium mixing bowl, whisk together til just combined the oil, granulated sugar, brown sugar, eggs, pumpkin puree and vanilla extract.
- Pour the pumpkin mixture into the dry ingredients. Use a rubber spatula or mixer to mix until just combined.
- Pour the batter into the prepared pan. Spread evenly with an offset spatula. Bake 35-40 minutes until a toothpick comes out clean when inserted in the center of the cake.
- Place the cake pan on a wire rack. Allow to cool completely. Once cooled, run a knife along the edge of the pan to make sure it is not sticking. Remove cake from pan. Make sure cake is completely cool before frosting.
Cinnamon Cream Cheese Frosting
- Sift together the powdered sugar and cinnamon. Set aside.
- In the bowl of an electric mixer fitted with a paddle attachment or in a large mixing bowl using a hand held mixer, beat the butter and cream cheese until completely combined, creamy and fluffy. Mix in the vanilla and salt.
- Turn mixer off and add the powdered sugar mixture. Beat on low until powdered sugar is no longer visible. Turn mixer to medium high and beat for one minute.
- Use right away or cover with plastic wrap or in an airtight container. Refrigerate for up to 4 days.
Notes
Nutrition
Please note that nutritional values are created by an online calculator and should only be used as an estimate.
Nancy Belz
Greetings from Sydney Australia, I’m just wondering is it possible to replace the canned pumpkin purée with home-made oven roasted Japanese pumpkin? Here in Australia it’s extremely difficult to find the canned pumpkin that you are referring to. Thank you so much. I look forward to your response.
Natalie Ward
Hi Nancy! Hi back from Ottawa, Canada 🙂 That’s a great question. I always use canned pumpkin purée in my recipes for consistency, so I haven’t personally tested this with homemade Japanese pumpkin purée. Unfortunately I can’t say for sure how it would turn out without testing it. I think it’s important with homemade purée that it’s thick and smooth (which would make it similar in consistency to canned pumpkin).Sorry I couldn’t be more helpful! If you do try it, I’d love to hear how it goes!
Cheyenne Miller
This cake is absolutely fabulous! Moist, flavorful and paired with the delicious cream cheese frosting-what could be better? Gets gobbled up in no time.
Natalie Ward
Aww thanks Cheyenne! This made my day! So happy you enjoyed it and thanks for taking the time to comment!
CM
Lovely and simple cake with pantry ingredient. Very moist with just the right spice blend. Perfect!
Natalie Ward
I’m so happy you enjoyed this cake! Thanks for making it and for your kind words! xo Natalie
JT
yum, so good. can i make it in a loaf pan?
Natalie Ward
Hi! Yes, you can! Use a standard 9×5-inch loaf pan and keep the oven at 350°F. It will take longer to bake (probably about 45-55 minutes) or until a toothpick inserted in the center comes out clean. Hope you enjoy it and please let me know if you have any other questions!
Andrea
In love with this cake recipe. I discovered it a few years ago and have made this cake at least 3 times a year since! I can’t eat gluten so I sub out the regular flour for a gf 1-to-1. I’ve also used avocado oil in place of olive and it works great.
Love this cake so much!
Natalie
Yaay! This makes me so happy, Andrea! And thanks for sharing your helpful recipe notes! So happy you love this cake and I’m so flattered it’s become a go to recipe for you!
Laura
This looks wonderful! I’m going to make this today! You mention this recipe can be doubled and baked in a 13×9 pan. About how long should I bake it for?
Natalie
Thanks Laura! Yes, you can double the recipe and bake it in a 9×13-inch pan. Keep the oven at 350°F and bake for about 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Baking times can vary a bit depending on your pan and oven, so start checking around 30 minutes. I hope you enjoy it and please let me know if you have any other questions!
Sheryl
Hi! Can you make this without eggs?
Thanks
Natalie
Hi! Unfortunately I haven’t tested this recipe without eggs, so I can’t say for sure how to make it without them. Sorry I couldn’t be more helpful but please let me know if you have any other questions.
talia vega
can this be made in a bundt cake pan? would the recipe need to be doubled? i’m thinking of making this for a dinner party.
Natalie
Hi Talia, Unfortunately I haven’t made this in a bundt pan so can’t say for sure how it’d turn out. My guess is that you’d need to double it but I’d recommend testing it out first before making it for a dinner party. Sorry I couldn’t be more helpful and please let me know if you have any other questions!
Olga
Absolutely amazing!! I make this olive oil cake every fall – it is a family favorite, everyone loves it! Super moist and packed with pumpkin flavor. A must try!!
Natalie
Hi Olga, I’m so glad this cake is a hit with you and your family and love that it’s become a fall tradition! Thank you so much for your review <3
Jackie C
Made this cake over the weekend. and omg it is amazing … I will definitely be making it again. Will also try other recipes here, as your site has become my go to for the best recipe. Thank you
Natalie
Yay thank you so much Jackie!
Kathy Barber
I found this recipe three years ago and we love it! Its delicious with a sprinkle of powdered sugar or cream. cheese icing,for breakfast or dessert with a fork or just your hand. we love it!! and its on repeat!! seriously this cake is the best of the best! Simple, easy and delicious Thank you Nathalie😊
Natalie
Hi Kathy, I’m so happy you found this recipe and so nice to hear that you enjoy it so much! Thanks so much for making it and for your kind words!
Delana Wilkinson
Hi! Have you ever made this cake gluten free? I was looking at using the America’s Test Kitchen All-Purpose GF flour blend with 1/4 tsp of xanthum gum!
This is one of my FAVE recipes but I had to go gluten free/dairy free. I was going to do a vegan buttercream icing (I normally have done buttercream with this recipe and it tastes great too 🙂 )
Natalie
Hi Delana, So nice to hear this is one of your favorites! Unfortunately I haven’t made this recipe gluten free, but I’ve heard from many people who have! They’ve all said it worked great using GF flour. Sorry I haven’t tested it out myself. Please let me know if you try it gluten free or if you have any other questions! -Natalie
Jolyn Murphy
I’ve made this recipe more than a few times and it is one of my all-time fav Fall dessert recipes! It’s a simple recipe that turns out so moist and packs in tons of flavor. 10 out of 10!
Natalie
Hey Jolyn! I really appreciate you making this recipe more than a few times 🙂 Thanks for taking the time to share your feedback and for being a fan of the pumpkin olive oil cake!!
Israa Tarawneh
Amazing recipe
I made it gluten free with gluten free flour and it tastes delesious
Thank you 🙏
Natalie
Hi Israa, Thank you so much for making this pumpkin cake and for sharing your helpful recipe notes. I’m thrilled you enjoyed it! 🙂
Elizabeth McLean
Whole family loved it! Super moist and flavorful. The icing was delicious too. We will be making again soon.
Natalie
Hi Elizabeth, So nice to hear you and your family enjoyed this cake!! Thank you for making it and for taking the time to comment! 🙂
Char Porter
My second time making this in a month now! It’s so moist, the perfect amount of pumpkin:cinnamon ratio and is sooo delicious with coffee. Love!!
Natalie
Thank you so much Char! I’m so glad you enjoyed it and love that you made it twice this month 🙂
Shanna
This was an absolute hit at a dinner party I recently had! I’ve never had such rave reviews on a dessert before – the cake was perfectly moist and the cream cheese frosting was deliciously tangy and not too sweet. I’ll be making this again and again. Thank you!
Natalie
This just made my day, thank you Shanna! I’m so happy everyone enjoyed it and love that this cake has a spot on your rotation! Thank you so much for your review <3
Elizabeth
Hello! My go to fall cake – superb flavour! My question: has anyone tried to make this gluten free with 1:1 gluten free flour substitute?
Natalie
Hi Elizabeth, happy fall! I love to hear this your go to fall cake! Thanks for making it. I have not made this gluten free, but I’ve heard from many people who have made it with a 1:1 gluten free flour and they’ve all said it turned out great! Hope that helps. Please let me know if you have any other questions! -Natalie
Stephanie Beckett
I came across this recipe about 3 years ago now, and it has been the go-to cake every fall! The whole family loves it!
Natalie
Yayyy this makes me so happy, thank you, Stephanie!
KP
I tried it with Bob’s 1:1, it’s good but very soft… there’s not much structure to it. Doesn’t seem to affect the flavor though!
Natalie
Hi, Thanks so much for trying the cake and for trying it with Bob’s 1:1. Good to hear it didn’t affect the flavor but helpful to hear your feedback about the texture.Have a great day!