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.
Alma
Love love love this recipe ! It’s tops all the pumpkin desserts I’ve made recently and I’ll definitely be making again. It comes out so moist and fluffy!
Natalie
Hey Alma! So so happy you love this recipe. Thanks for your kind words and excited to hear you’ll be making it again! xo Natalie
MK
This recipe was very easy to follow. Extremely moist pumpkin cake and the cream cheese frosting is amazing, the best I’ve ever been able to make. If anyone is wondering, there is no olive oil taste and I was able to use cold eggs and not compromise the recipe. 10/10. Recommend layering but one layer makes a nice thick cake! New family favorite for me
Natalie
Hi MK, I’m so happy you enjoyed this cake and love to hear it’s a new family favorite! Yay! Thanks for your comment and for sharing your useful recipe notes. Hope you enjoy the rest of your weekend:) -Natalie
Patricia Nunez
Could i double this recipe without issue ? Thank you! It’s so good I want to have more of it lol
Natalie
Hi Patricia, I’m so happy you enjoyed this cake! I haven’t doubled the recipe myself, but I’ve heard from many people who have and they’ve all said it turned out great! Hope that helps 🙂 Please let me know if you have any other questions!
Sunayna
Thank you for a great recipe! My household loves this cake! Super easy and so very scrumptious. I didn’t have any pumpkin spice at hand so I did a little mixing and matching with cinnamon, cloves and ginger. Also, my son is allergic to dairy so I made the icing with earth balance vegan butter and kite hill dairy free cream cheese – it was delicious. Will definitely be making this again!
Natalie
Hi Sunayna! Thanks so much for making this pumpkin olive oil cake! I’m so glad you and your family love it 🙂 That is great to hear you were able to make a dairy free version of the frosting too!! I really appreciate your comment and kind words. Have a wonderful week! -Natalie
Sunayna
Thank you for a great recipe! My household loves this cake! Super easy and so very scrumptious. I didn’t have any pumpkin spice at hand so I did a little mixing and matching with cinnamon, cloves and ginger. Also, my son is allergic to dairy so I made the icing with earth balance vegan butter and kite hill dairy free cream cheese – it was delicious. Will definitely be making this again!
Natalie
Hi Sunayna, I’m so happy you enjoyed this cake and that it was a hit with your family! Great to hear vegan butter and cream cheese worked out. Thanks for sharing that info! Have a great weekend 🙂
Carol Monette
This cake was a winner with my guests. So easy to make and just perfect with the pumpkin and cinnamon. The cream cheese frosting is scrumptious. If you bake this in a loaf pan you will need more time. I also made these as muffins without the frosting and they are great as well.
Natalie
Hey Carol,
Wonderful!! Thanks so much for making this pumpkin olive oil cake. I’m so glad you enjoyed it and that it was a winner with your guests too! I appreciate your feedback about baking it in a loaf pan and thanks for taking the time to comment! xx Natalie
Jenna
Could I use a springform pan instead of a cake pan?
Natalie
Hi Jenna, I haven’t made it in a springform pan, but I think it should work! Please let me know if you have any other questions. -Natalie
Erin Briggs
I made this cake for a Thanksgiving dessert, and it was DELICIOUS! We had a few guests with gluten sensitivities, so I used GF flour (King Arthur GF All Purpose), and it turned out great! I let the batter sit for about 10 minutes to rehydrate before baking it in the pan. The crumb was perfect; it was moist, not too dense, and the cinnamon cream cheese frosting rounded it out. Adults and kiddos both enjoyed it!
Natalie
Hey Erin,
Wonderful! Thanks so much for making this recipe. I love hearing that it was enjoyed by all and am glad you were able to make a gluten free version! Thank you for sharing what worked for you and for writing a review 🙂 XO Natalie
Amy
This was a family favorite for thanksgiving, and so easy!! Made with gluten free flour bc it was all I had, turned out perfect. Already getting requests for another 🙂
Natalie
Hi Amy,
Amazing! It makes my day to hear this recipe was a family favorite and love that you’re getting requests to make it again! Thanks so much for making it and for letting me know that it turned out perfect with gluten free flour. Have a great rest of your week 🙂 -Natalie
Deirdre Pickford
Have made this delicious cake four times since I found the recipe in early fall and it has been amazing each time. Simple ingredients and easy directions with the tastiest icing! I highly recommend trying this…once you’ve made it you will add it to your favourites. My hubby’s coworkers request it weekly lol
Natalie
Hi Deidre, Fantastic! I’m thrilled to hear this recipe has become a favorite for you and that your husband’s coworkers are requesting it lol! My hope for the recipe was that it would be easy and delicious, so I love to hear you describe it that way! Thanks for taking the time to leave a review. Have a great week XO Natalie
Nora
Hi Natalie – thanks for this recipe! I made it with my mom, who is diabetic and thus very sugar conscious, so we only used the 1/4 cup of brown sugar in the cake and 4 tablespoons of powdered monk fruit sweetener in the frosting. I’m happy to report that it turned out amazing and was a huge hit. The cake didn’t taste “sweet” but we definitely felt like the brown sugar added depth. The frosting had just a hint of sweet . My mom loves pumpkin things so she was thrilled to be able to enjoy a relatively large piece. Thank you!
Natalie
Hi Nora! Thanks for giving this recipe a try and for taking the time to comment. I enjoyed reading your recipe notes and I love to hear that your mom was able to enjoy a big piece! Have a great week 🙂 XO Natalie
Ryelee
Absolutely love this recipe! It was so soft and not overly sweet, which I love! One of my favorite cakes I’ve made for sure. Thanks so much for the recipe! 🙂 I just made your pumpkin biscotti recipe too and those were also heavenly!
Natalie
Hey Ryelee,
Love to hear that this recipe turned out well for you and that it’s a favorite. Thank you so much for making it and the pumpkin biscotti too! 🙂 Have the best day! -Natalie
Vaiva
Hi! I made the cake but it turned out very dense.. 🙁 Any ideas why that would happen? Could it be due to my pumpkin puree being too watery (I live in Europe and we don’t have canned pumpkin puree here, so I made it myself)?
Natalie
Hi Vaiva, I’m sorry to hear about the cake turning dense. I think you are correct about the pumpkin puree. I have only made this recipe with store bought pumpkin puree and I think homemade puree can definitely change the texture of the cake. So sorry I can’t provide a homemade recipe for pumpkin puree I can recommend at this time.
Blair
PHENOMENAL! Wow. It’s seriously perfect.
Natalie
Aww thank you sooo much Blair! So happy you loved this recipe! Thanks for the comment and have a great day. XO Natalie
Felicia
Can this be baked in a 6 cup Bundt pan? I am not sure how to adjust the temperature or baking time if needed.
Natalie
Hi Felicia,
I have seen some readers bake it in a bundt pan with good results. I haven’t tried making it in a bundt pan yet though, so I can’t say from experience how it will turn out or know how to adjust the baking time without trying it myself. Sorry I couldn’t be more helpful. Please let me know if you have any other questions. Have a nice day. -Natalie
Amanda
This cake is AMAZING! It was a total hit when I made it for a dinner party. have you tried making a gingerbread version by change? subbing out the pumpkin for molasses? just curious as I’m looking to make a Christmas version of it.
Natalie
Hey Amanda! Thanks so much for making this cake. I’m thrilled you enjoyed it and that it was a big hit! yay! Thanks for the gingerbread version idea. I wasn’t planning on creating a Christmas version, but I will think about it! Please let me know if you have any other questions and have a great rest of your week. -Natalie