Pumpkin Olive Oil Cake Easy One Bowl Dessert Win

Name: Pumpkin Olive Oil Cake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 1 cup all purpose flour; 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon cinnamon; 1¼ teaspoons pumpkin pie spice; ½ teaspoon salt; ½ cup granulated sugar; ¼ cup packed brown sugar; 1 cup canned pumpkin puree; ½ cup extra virgin olive oil; 2 large eggs, room temperature; 1 teaspoon vanilla extract; Cinnamon Cream Cheese Frosting:; ¼ cup unsalted butter, room temperature; 4 ounces full-fat cream cheese, room temperature; 2 cups powdered sugar, sifted; ¾ teaspoon cinnamon; ½ teaspoon vanilla extract; ¼ teaspoon salt

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This pumpkin olive oil cake is everything you want in a cozy fall dessert. It’s moist, fluffy, and filled with warm spice flavor in every bite. Made in just one bowl, it’s the kind of recipe you’ll turn to when you want something easy but impressive. The rich pumpkin puree and smooth olive oil create a soft, tender crumb that stays fresh for days. Whether you serve it plain or with a creamy cinnamon frosting, this cake brings comfort and flavor with minimal effort.

This has become my go-to fall bake every year. I make it for friends, family dinners, and even as a gift during the holidays. It never lasts more than a day in my kitchen.

Slice of moist pumpkin olive oil cake topped with creamy cinnamon frosting on parchment paper.

Table of Contents

Why You’ll Love This Recipe

Superior Texture and Moisture

Olive oil helps the cake stay incredibly moist, even after a few days. No dry crumbs here.

Rich Autumn Flavor

Each bite is packed with real pumpkin and a perfect balance of cinnamon and spice.

Incredibly Simple

This recipe uses just one bowl and no fancy tools, making cleanup a breeze.

A Healthier Choice

Using olive oil instead of butter means fewer saturated fats without sacrificing flavor or texture.

Whole pumpkin olive oil cake topped with cinnamon frosting on a wooden board with pumpkin and cinnamon sticks in the background.

The Role of Olive Oil in Baking

Why Olive Oil?

Olive oil creates a moist, tender crumb that butter can’t always achieve. It coats the flour proteins differently, which helps prevent overmixing and leads to a softer texture. It also adds richness without making the cake feel heavy.

What Kind of Olive Oil to Use

Choose a good quality extra virgin olive oil with a mild and fruity flavor. A strong or peppery oil might overpower the pumpkin and spices, so go for one you’d enjoy drizzled on a salad or crusty bread.

Olive Oil vs. Butter

While butter adds a creamy taste, olive oil makes the cake softer and keeps it fresher longer. The flavor is slightly different but pairs beautifully with the warmth of pumpkin and spice. It’s also a convenient option since there’s no melting or softening required.

Ingredients Needed

For the Cake Base

1 cup all purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon cinnamon
1¼ teaspoons pumpkin pie spice
½ teaspoon salt
½ cup granulated sugar
¼ cup packed brown sugar, light or dark
1 cup canned pumpkin puree
½ cup extra virgin olive oil
2 large eggs, room temperature
1 teaspoon vanilla extract

Key Ingredient Notes

Pumpkin Puree

Use 100 percent pure pumpkin puree, not pumpkin pie filling. Pie filling includes added sugars and spices that will throw off the flavor and texture of your cake.

Spices

You can use a ready-made pumpkin pie spice blend or make your own. A homemade mix often includes cinnamon, nutmeg, ginger, and cloves. This lets you adjust the balance to your taste.

Olive Oil

Choose a mild extra virgin olive oil with a flavor you enjoy. It adds a rich texture without being overpowering.

For the Cinnamon Cream Cheese Frosting

¼ cup unsalted butter, room temperature
4 ounces full-fat cream cheese, room temperature
2 cups powdered sugar, sifted
¾ teaspoon cinnamon
½ teaspoon vanilla extract
¼ teaspoon salt

How to Make Pumpkin Olive Oil Cake

Step 1: Prepare Your Pan and Oven

Lightly spray an 8-inch round cake pan with baking spray. Line the bottom with a round of parchment paper and spray the paper as well. Preheat your oven to 350 degrees Fahrenheit so it’s ready when your batter is mixed.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt. Set this mixture aside.

Step 3: Combine the Wet Ingredients

In a separate medium bowl, whisk the olive oil, granulated sugar, brown sugar, eggs, pumpkin puree, and vanilla extract until everything is smooth and well blended.

Step 4: Bring It All Together

Pour the wet mixture into the bowl with the dry ingredients. Using a rubber spatula or a hand mixer on low speed, mix just until everything is combined. Do not overmix, or the cake may turn out dense.

Step 5: Pour and Bake

Transfer the batter into the prepared cake pan. Use an offset spatula or the back of a spoon to spread it evenly. Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.

Step 6: Cool the Cake

Place the pan on a wire rack and let the cake cool completely. Once cool, run a knife around the edges to loosen it from the pan, then carefully remove the cake. Make sure it’s fully cooled before adding any frosting.

To Make the Cinnamon Cream Cheese Frosting

Step 1: Sift the Sugar and Cinnamon

In a small bowl, sift together the powdered sugar and cinnamon. This keeps the frosting smooth and lump-free.

Step 2: Cream the Butter and Cream Cheese

In a large bowl, use a hand mixer or stand mixer with a paddle attachment to beat the butter and cream cheese. Mix until the texture becomes smooth and fluffy.

Step 3: Add Vanilla and Salt

Mix in the vanilla extract and salt until combined.

Step 4: Add the Sugar Mixture

Turn off the mixer and add the powdered sugar blend. Mix on low speed until the sugar is fully incorporated, then increase to medium-high and beat for about one minute.

Step 5: Frost or Store

Use the frosting right away, or cover it tightly. Store it in the fridge for up to four days if making ahead.

The Ultimate Guide to Toppings and Variations

Toppings You’ll Love

Classic Cinnamon Cream Cheese Frosting

This creamy topping adds a tangy contrast to the sweet, spiced cake. It’s made with butter, full-fat cream cheese, powdered sugar, cinnamon, vanilla, and a pinch of salt. Spread it thick for a bakery-style finish or thin for a lighter touch.

Maple Olive Oil Glaze

Inspired by Apt. 2B Baking Co., this unique glaze adds shine and a deep maple flavor. To make it, whisk together one cup powdered sugar with two tablespoons maple syrup and one tablespoon extra virgin olive oil. Add a splash of milk if needed for a pourable texture. Drizzle over the cooled cake for a glossy, flavorful finish.

Brown Butter Mascarpone Frosting

For a more advanced option, try combining browned butter with mascarpone cheese and powdered sugar. The nutty richness from the browned butter adds a deep, caramel-like note that pairs perfectly with pumpkin.

Variations to Fit Your Needs

Gluten-Free Option

Swap the all-purpose flour with a 1-to-1 gluten-free baking flour. Make sure your blend includes xanthan gum for structure.

Vegan Version

Replace the eggs with flax eggs by mixing two tablespoons of ground flaxseed with six tablespoons of water. Let it sit for five minutes to thicken before adding to the batter. Also, use dairy-free cream cheese and butter for the frosting.

Fun Mix-Ins

Stir in half a cup of chocolate chips, chopped walnuts, or toasted pepitas for added texture and flavor. Each adds a unique twist that makes the cake feel new every time you bake it.

Pan Size Conversion Guide

This recipe is flexible and works well in different pans. Just adjust the baking time and check for doneness with a toothpick in the center.

9×5 Loaf Pan
Bake for 45 to 55 minutes. The top should be domed and golden, and a toothpick should come out clean.

8-Inch or 9-Inch Round Pan
Bake for 35 to 40 minutes. The center should spring back lightly when touched.

12-Count Muffin Pan
Bake for 18 to 22 minutes. Perfect for individual portions and great for lunchboxes or snacks.

Use these times as a guide and keep an eye on your oven during the last few minutes. Every oven is different, so doneness may vary slightly.

Serving and Storage Tips

Serving Suggestions

Serve this cake plain for a simple treat or dress it up with your favorite topping. A thick layer of cinnamon cream cheese frosting makes it dessert-worthy for gatherings. You can also add a light drizzle of maple glaze for a more subtle finish. For an elegant presentation, top with crushed nuts or a dusting of powdered sugar.

How to Store the Cake

If the cake is unfrosted, wrap it tightly in plastic or store it in an airtight container at room temperature for up to three days. For frosted cake, keep it in the fridge to maintain freshness. Let it come to room temperature before serving for the best texture.

Freezing Instructions

Wrap individual slices in plastic wrap, then place them in a freezer-safe bag. Freeze for up to two months. Thaw at room temperature or warm gently in the microwave before serving. Frosting can also be frozen separately and thawed in the fridge when needed.

Conclusion

This pumpkin olive oil cake brings together ease, flavor, and a perfectly moist texture in one simple recipe. Whether you’re baking for a fall gathering or just want something cozy with your coffee, this cake delivers. The one-bowl method keeps cleanup quick, and the olive oil ensures each slice stays soft and fresh for days.

Topped with cinnamon cream cheese frosting or a glossy maple glaze, it’s as versatile as it is delicious. Plus, with options for dietary needs and pan sizes, it’s easy to make it your own.

If you try this recipe, leave a comment and star rating below. We’d love to hear how it turned out. Did you try a variation or add your own twist? Share your version in the comments and don’t forget to save and share this recipe with fellow fall dessert lovers.

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Frequently Asked Questions

Why is my cake dense or gummy?

This usually happens when the batter is overmixed or too much flour is added. Always mix just until combined and use proper measuring techniques. Spoon the flour into your measuring cup, then level it off for accuracy. Also, check that your baking powder and baking soda are fresh and active.

Why did my cake sink in the middle?

A cake may sink if the oven door is opened too early or if the batter sits too long before baking. Make sure the oven is fully preheated before placing the cake inside. Avoid opening the door until the cake has set. Also, double-check your leavening agents and make sure they’re not expired.

Can I reduce the sugar in this recipe?

Yes, you can slightly reduce the sugar if you prefer a less sweet cake. Cutting back by two to three tablespoons should still give good results. Keep in mind that sugar affects both flavor and texture, so large reductions may impact the cake’s moisture and structure.