Name: Pumpkin Olive Oil Cake
Prep time: 25 min
Cook time: 70 min
Total time: 185 min
Ingredients: 2 ¼ cups all-purpose flour (280 g); 1 tablespoon pumpkin pie spice; 2 teaspoons ground cinnamon; 2 teaspoons baking powder; 1 ¼ teaspoons baking soda; ½ teaspoon salt; 1 can (15 oz) pumpkin puree (425 g); 1 cup Brown Sugar (220 g); 1 cup olive oil; ½ cup granulated sugar (100 g); 3 tablespoons honey; 3 large eggs (room temperature); 1 tablespoon vanilla extract; 4 oz cream cheese (softened to room temperature (113 g)); 4 tablespoons salted butter (softened (57 g)); 1 ½ teaspoons ground cinnamon; 1 teaspoon vanilla extract; 2 ½ cups powdered sugar (240 g)

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This Pumpkin Olive Oil Cake combines a full can of pumpkin puree, extra-virgin olive oil, brown sugar, and honey for an exceptionally moist, tender crumb. Warm pumpkin pie spice and cinnamon add classic fall flavor, while cinnamon cream cheese frosting gives this simple 9-inch cake a bakery-style finish that's perfect for fall gatherings and holiday desserts.

A slice of cake being lifted from the whole cake.

Pumpkin Olive Oil Cake At a Glance

🍽️ Course: Dessert, Fall Dessert
⏱️ Time: 25 minutes prep, 60-70 minutes baking, plus cooling and frosting
🍴 Servings: 1 (9-inch cake), about 10-12 slices
🎃 Flavor Profile: Pumpkin-forward, warmly spiced, lightly sweet, rich, and tangy
☕ Best Served With: Coffee, chai tea, hot chocolate, apple cider, vanilla ice cream, or whipped cream
🧊 Make Ahead?: Yes. Bake the cake a day or two ahead and frost it before serving.

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What makes this cake especially moist is the combination of a full 15-ounce can of pumpkin puree, extra-virgin olive oil, brown sugar, and honey. We tested it with honey because it adds moisture and subtle floral sweetness without competing with the pumpkin and cinnamon, helping create a particularly soft crumb that stays tender even after refrigeration.

This cake is especially delicious with my pumpkin spice latte, pumpkin chai latte, or pumpkin cold foam when you're planning a cozy fall dessert spread.

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Pumpkin Olive Oil Cake At a Glance
From My Kitchen
Why You Will Love This Recipe
Why Use Olive Oil in Pumpkin Cake?
Ingredients
Variations
How to Make Pumpkin Olive Oil Cake
Expert Baking Tips
How Do You Know Pumpkin Olive Oil Cake Is Done?
Pumpkin Olive Oil Cake Troubleshooting
Storage Directions
Serving Suggestions
Video
More Pumpkin Recipes
Pumpkin Olive Oil Cake

From My Kitchen

During testing, I found that this pumpkin olive oil cake was even better the next day. The crumb stayed exceptionally moist, while the warm spices became more pronounced as the cake rested. My cakes were done within the 60 to 70-minute range; I started checking at 60 minutes and removed the cake when a toothpick inserted in the center came out clean or with just a few moist crumbs.

Why You Will Love This Recipe

Exceptionally tender crumb: A full can of pumpkin puree, extra-virgin olive oil, brown sugar, and honey work together to create a moist cake that stays soft even after chilling.
Balanced pumpkin-spice flavor: Pumpkin pie spice and additional cinnamon give the cake plenty of warm fall flavor without overpowering the pumpkin.
Bakery-style cinnamon cream cheese frosting: The tangy, cinnamon-spiced frosting balances the rich cake and turns a simple single-layer 9-inch cake into an impressive fall dessert.

Why Use Olive Oil in Pumpkin Cake?

Olive oil is liquid at room temperature, so it helps pumpkin cake stay soft and moist even after it cools. In this recipe, it works with pumpkin puree and honey to create a tender crumb without needing softened butter or creaming.

For the best flavor, use a good-quality, fresh extra-virgin olive oil with a mild or medium-fruity flavor that you enjoy tasting on its own. Avoid an aggressively bitter or peppery oil unless you specifically want that flavor in the cake.

The finished cake should taste rich and warmly spiced rather than strongly of olive oil.

Ingredients

This cake uses familiar baking ingredients, but the formula is intentional. The full can of pumpkin, extra-virgin olive oil, brown sugar, and honey create its moist texture, while pumpkin pie spice, cinnamon, and cinnamon cream cheese frosting establish its warm fall flavor.

Cake

Flour, Leaveners, Salt, and Spices: All-purpose flour provides structure, while baking powder and baking soda help the cake rise. Pumpkin pie spice and cinnamon give it its warm fall flavor.
Pumpkin Puree and Olive Oil: Work together to keep the cake exceptionally moist and tender. Use 100% pure pumpkin puree rather than pumpkin pie filling, which already contains sweeteners and spices and would change the balance of the cake. Choose a fresh, good-quality, mild or medium-fruity extra-virgin olive oil.
Brown Sugar, Granulated Sugar, and Honey: Sweeten the cake while brown sugar adds deeper caramel-like flavor and honey contributes additional moisture and subtle floral sweetness without overpowering the pumpkin and cinnamon.
Eggs and Vanilla: Give the cake structure, help the wet ingredients blend smoothly, and round out the pumpkin and spice flavors.

Cinnamon Cream Cheese Frosting

Cream Cheese and Butter: Create the rich, smooth, tangy base for the frosting. Let both soften to room temperature so they blend without lumps.
Powdered Sugar, Cinnamon, and Vanilla: Sweeten and flavor the frosting, adding a warm cinnamon finish that complements the pumpkin and fall spices.

Find the complete ingredient list, exact measurements, and easy step-by-step instructions in the printable recipe card below.

Variations

Change the Spices: Add a little extra cinnamon, nutmeg, ginger, cloves, cardamom, espresso powder, or orange zest to adjust the flavor.
Add Mix-Ins: Fold chopped pecans, walnuts, chocolate chips, dried cranberries, raisins, or toffee bits into the batter before baking.
Change the Topping: Replace the cinnamon cream cheese frosting with maple cream cheese frosting, browned butter frosting, vanilla buttercream, whipped cream, or a simple dusting of powdered sugar.
Add a Garnish: Finish the frosted cake with toasted pecans, candied walnuts, pumpkin seeds, cinnamon, or a drizzle of caramel sauce.

How to Make Pumpkin Olive Oil Cake

This cake comes together in 6 straightforward steps. Preheat the oven to 325°F. Line a 9-inch cake pan or springform pan with parchment paper and coat it with baking spray.

All of the dry ingredients in a mixing bowl.

Step 1: Combine the Dry Ingredients. In a medium mixing bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt until evenly combined.

Dry ingredients added to wet ingredients for cake batter in mixing bowl.

Step 2: Mix the Cake Batter. In a large mixing bowl, beat the pumpkin puree, brown sugar, olive oil, granulated sugar, honey, eggs, and vanilla for 2 to 3 minutes, or until smooth and well combined. Add the dry ingredients and stir gently with a wooden spoon just until no dry streaks remain.

Cake batter poured into a prepared 9 inch cake pan.

Step 3: Bake the Cake. Pour the batter into the prepared pan and smooth the top. Bake for 60 to 70 minutes. Begin checking around 60 minutes and continue baking until the center is set and a toothpick or cake tester inserted near the center comes out clean or with a few moist crumbs. If the top browns too quickly, loosely tent it with foil and continue baking.

Step 4: Cool Completely. Let the cake cool in the pan on a wire rack for about 10 minutes. Carefully run a knife around the edge or release the springform pan, then transfer the cake to a wire rack. Cool for another 60 to 90 minutes, or until completely room temperature.

Frosting being mixed until smooth and fluffy.

Step 5: Make the Cinnamon Cream Cheese Frosting. Beat the softened cream cheese and butter until light and fluffy, about 3 to 4 minutes. Add the cinnamon, vanilla, and powdered sugar and mix on low until incorporated. Increase the speed and beat for another 2 to 3 minutes, or until smooth and creamy.

Frosted cake on serving plate with a knife starting to slice it.

Step 6: Frost and Serve. Spread the cinnamon cream cheese frosting generously over the completely cooled cake using an offset spatula or butter knife. Slice and serve immediately or refrigerate until ready to enjoy.

First slice being lifted out of entire cake.

Expert Baking Tips

Measure the flour accurately: Use the gram measurement when possible or spoon the flour into the measuring cup and level it. Too much flour can make this naturally moist cake heavy or dense.
Taste the olive oil first: Use a fresh, mild or medium-fruity extra-virgin olive oil with a flavor you enjoy. Avoid stale, excessively bitter, or strongly peppery oil unless you specifically want that flavor in the cake.
Don't overmix after adding flour: Stir only until the dry streaks disappear. Excess mixing can develop too much gluten and produce a tougher crumb.
Cool completely before frosting: A warm cake can soften the cream cheese frosting and cause it to slide or melt.

How Do You Know Pumpkin Olive Oil Cake Is Done?

Start checking the cake around 60 minutes rather than relying only on the clock. The top should look set, the center should no longer jiggle, and a toothpick or cake tester inserted near the center should come out clean or with a few moist crumbs.

If the top becomes sufficiently browned before the center is finished baking, loosely tent the cake with foil and continue baking until the center is set. Avoid removing the cake simply because the top looks done.

Pumpkin Olive Oil Cake Troubleshooting

Problem	Most Likely Cause	What to Do
Cake is dense	Too much flour or the batter was overmixed	Measure flour accurately and stir only until combined
Center sinks	Cake was underbaked or disturbed before the center set	Bake until the center is fully set and avoid repeatedly opening the oven
Cake seems dry	Too much flour or the cake was overbaked	Measure carefully and begin checking for doneness around 60 minutes
Olive oil flavor is bitter	Olive oil is stale or too assertive	Use fresh, mild or medium-fruity olive oil
Frosting is runny	Cake was still warm or cream cheese and butter became too soft	Cool the cake completely and briefly chill the frosting if necessary
Frosting is lumpy	Cream cheese or butter was too cold	Let both soften properly before mixing

Storage Directions

Room Temperature: Store the unfrosted cake tightly covered at room temperature for up to 4 to 5 days.
Refrigerator: Because the frosting contains cream cheese, keep the frosted cake covered in the refrigerator for up to 5 days. Let individual slices sit at room temperature for about 15 to 20 minutes before serving for the softest texture.
Freezer: Wrap the unfrosted cake tightly in plastic wrap and foil and freeze for up to 3 months. Thaw completely before frosting.
Make Ahead: Bake the cake up to 1 to 2 days before serving and keep it tightly covered. Add the cinnamon cream cheese frosting before serving or refrigerate after frosting.

Serving Suggestions

Fall favorites: Serve with hot coffee and my pumpkin spice creamer, apple cider, or cinnamon hot chocolate.
Dessert pairings: Top each slice with whipped cream, vanilla ice cream, caramel sauce, or candied pecans for an extra-special dessert.
Holiday table: Add it to Thanksgiving, Halloween, Friendsgiving, or Christmas dessert spreads alongside pumpkin praline pie, Rice Krispie treat pumpkin pie and pumpkin oatmeal cookies.
Perfect for entertaining: Garnish with a light sprinkle of cinnamon, chopped toasted pecans, butter toffee peanuts or a drizzle of caramel sauce before serving to guests.

Take a look at my Pumpkin Dessert Recipes collection for other great ideas.

Video

More Pumpkin Recipes

If you love this pumpkin olive oil cake, here are a few more easy pumpkin desserts to make this fall.

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