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ByTaralynn

Pumpkin Olive Oil Cake with Cream Cheese Frosting

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If you make one pumpkin dessert this fall, let it be this Pumpkin Spice Olive Oil Cake with Cream Cheese Frosting. It is incredibly moist, packed with warm pumpkin spice flavor, and made with extra virgin olive oil for the softest, richest texture.

This is one of those cakes that looks impressive but is surprisingly simple to make. You don’t need a mixer, there are no layers to stack, and the batter comes together quickly in a couple of mixing bowls. Once cooled, I top it with a simple vanilla cream cheese frosting that is creamy and slightly tangy without overpowering the pumpkin spice cake.

I originally created this recipe by putting a fall spin on my favorite lemon olive oil cake, and it quickly became one of my favorite pumpkin recipes on the blog. It’s perfect for fall gatherings, Thanksgiving dessert, cookbook club, or simply baking on a chilly weekend when you want something cozy to enjoy with coffee.

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Why You’ll Love This Pumpkin Olive Oil Cake

Incredibly Moist: Olive oil, pumpkin puree, and buttermilk create an incredibly soft and moist cake that stays delicious for days.

No Electric Mixer Needed: All you need are a couple of mixing bowls and a whisk to bring the batter together.

Full of Fall Flavor: Pumpkin, cinnamon, pumpkin pie spice, cloves, and vanilla give this cake the coziest fall flavor.

Easy to Make: This is a simple single layer cake with no stacking, complicated decorating, or long chilling times.

Cream Cheese Frosting: The creamy, slightly tangy frosting is the perfect match for the sweet pumpkin spice cake.

Perfect for Fall Entertaining: Serve it for a fall dinner party, Thanksgiving dessert, cookbook club, or simply with a cup of coffee on a cozy afternoon.

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I loved this cake so much that I made it again for my dad’s birthday! He’s always been one of my biggest recipe taste testers, so I knew this cozy pumpkin cake would be perfect for celebrating him. It was such a hit with everyone and made the sweetest fall birthday cake.

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I’ve been making olive oil cakes for years, and they were always a sellout at my markets. When I started planning my fall desserts, I had the idea to give my lemon olive oil cake recipe a pumpkin twist. Of course, there’s no lemon in this version, but the result was even better than I imagined!

This Pumpkin Spice Olive Oil Cake has quickly become one of my favorite recipes to ever hit the blog. It’s incredibly moist, filled with warm fall spices, and topped with the creamiest cream cheese frosting. You will LOVE, LOVE, LOVE this cake!

And the best part? You don’t need an electric mixer, there are no long chilling times, and it’s incredibly easy to frost. I can’t wait for you to try it!

VIDEO TUTORIAL FOR PUMPKIN SPICE OLIVE OIL CAKE

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This is the kind of fall cake that makes the whole kitchen smell incredible while it’s baking. Warm pumpkin spice, a super moist crumb, and cream cheese frosting make it hard to stop at just one slice!

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Ingredients for Pumpkin Spice Olive Oil Cake

This pumpkin olive oil cake is made with simple baking staples and plenty of cozy fall flavor. You can find the exact measurements in the recipe card at the bottom of the post.

All Purpose Flour: The base of the cake. For a gluten free version, use a quality 1:1 gluten free baking flour.

Pumpkin Puree: Use 100% pure pumpkin puree, not pumpkin pie filling. Pumpkin adds flavor, moisture, and that beautiful fall color.

Extra Virgin Olive Oil: The star of this cake! Olive oil creates an incredibly moist, tender crumb and gives the cake a subtle richness without making it taste like olive oil.

Brown Sugar & Granulated Sugar: Using both gives the cake sweetness while the brown sugar adds a deeper, caramel like flavor that pairs beautifully with pumpkin.

Eggs: Help give the cake structure and richness. Room temperature eggs will incorporate into the batter more easily.

Buttermilk: Adds moisture and a slight tang while helping create a soft, tender cake.

Vanilla Extract: Enhances the pumpkin and warm spice flavors.

Pumpkin Pie Spice, Cinnamon & Cloves: This combination gives the cake its cozy pumpkin spice flavor. I love adding extra cinnamon and cloves instead of relying on pumpkin pie spice alone.

Baking Powder & Baking Soda: Give the cake its rise and keep the texture light and fluffy.

Salt: A little salt balances the sweetness and brings out all of those warm fall flavors.

Cream Cheese Frosting Ingredients

The cream cheese frosting is simple, creamy, and the perfect finishing touch for this pumpkin spice cake. The slight tang from the cream cheese balances the sweetness and warm spices without overpowering them.

Cream Cheese: Use full fat cream cheese for the richest, creamiest frosting.

Butter: Softened butter creates a smooth texture and adds richness.

Powdered Sugar: Sweetens and thickens the frosting. You can add a little more or less depending on your preferred consistency.

Vanilla Extract: Adds a warm vanilla flavor that pairs perfectly with the pumpkin and spices.

Heavy Cream: A small splash helps create a silky, spreadable frosting.

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How to Make Pumpkin Spice Olive Oil Cake

This cake comes together quickly with no electric mixer needed! Before getting started, preheat your oven and prepare your cake pan.

Mix the Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, pumpkin pie spice, and cloves.

Mix the Wet Ingredients: In a separate bowl, whisk together the pumpkin puree, olive oil, eggs, sugars, buttermilk, and vanilla until smooth.

Combine: Gradually add the dry ingredients to the wet ingredients and gently mix until just combined. Avoid overmixing the batter.

Bake: Pour the batter into your prepared cake pan and spread it evenly. Bake until the center is set and a toothpick inserted into the middle comes out clean or with a few moist crumbs.

Cool Completely: Let the cake cool completely before adding the cream cheese frosting. This is important! Frosting a warm cake will cause the frosting to melt.

Frost & Serve: Spread the cream cheese frosting over the cooled cake. I love keeping the frosting simple and rustic. Slice, serve, and enjoy!

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Tips for the Best Pumpkin Olive Oil Cake

Don’t Overmix: Once you add the dry ingredients, mix just until everything is combined. Overmixing can make the cake heavier instead of soft and tender.

Use Pure Pumpkin: Make sure you’re using 100% pumpkin puree and not pumpkin pie filling, which already contains added sugar and spices.

Don’t Overbake: This cake is best when it stays super moist! Remove it from the oven when the center is set and a toothpick comes out clean or with a few moist crumbs.

Let It Cool Completely: As tempting as it is to frost right away, wait until the cake has completely cooled. Otherwise, that beautiful cream cheese frosting will melt.

Make It Ahead: This is a great dessert to make the day before a fall gathering or Thanksgiving. I actually think the pumpkin spice flavor gets even better after the cake has had time to rest.

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How to Make the Cream Cheese Frosting

While the cake cools, prepare the cream cheese frosting. Add the softened cream cheese and butter to a large bowl and beat until smooth and creamy. Add the powdered sugar and vanilla extract, then mix until everything is well combined. Add a splash of heavy cream as needed until you reach a smooth, spreadable consistency.

Once the pumpkin cake is completely cool, spread the frosting generously over the top. I like to keep it simple with soft swirls and a rustic finish. No fancy decorating skills needed!

or Skip the Frosting

Not a fan of cream cheese frosting? This pumpkin olive oil cake is delicious with a simple dusting of powdered sugar instead! I love this lighter option on my Lemon Olive Oil Cake, and it works beautifully here too. Let the cake cool completely, dust the top generously with powdered sugar, and serve!

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Pumpkin Spice Olive Oil Cake with Cream Cheese Frosting

Taralynn
This Pumpkin Spice Olive Oil Cake is incredibly moist and tender, made with pumpkin puree, extra virgin olive oil, buttermilk, and warm fall spices. Topped with creamy vanilla cream cheese frosting, it’s an easy single layer cake that’s perfect for fall gatherings, Thanksgiving, or enjoying with a cup of coffee.
5 from 6 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Course Dessert
Cuisine American
Servings 8 Slices
Ingredients
  

Pumpkin Spice Olive Oil Cake

  • 2 Cups All-Purpose Flour gluten-free all-purpose works!
  • 1 1/2 Tablespoons Cinnamon
  • 1 1/2 Tablespoons Pumpkin Pie Spice
  • 1/8 Teaspoon Cloves
  • 1 Teaspoon Baking Powder
  • 1/2 Teaspoon Baking Soda
  • 1 Teaspoon Sea Salt
  • 3/4 Cup Extra Virgin Olive Oil High Quality
  • 3 Large Eggs Room Temp
  • 1 Cup Sugar
  • 1 Cup Buttermilk Room Temp
  • 1 Cup Pumpkin Puree
  • 2 Teaspoons Vanilla Extract

Vanilla Cream Cheese Frosting

  • 1/2 Cup Unsalted Butter (melted)
  • 1/4 Cup Plain Cream Cheese
  • 2 1/2 Cups Powdered Sugar
  • 1 1/2 Tsps Vanilla Extract
  • 2 Tbsps Milk
Instructions
 

Pumpkin Spice Olive Oil Cake Instructions

  • Preheat the oven to 350°F. Grease a 9 inch round cake pan or line it with parchment paper.
  • In a large mixing bowl, whisk together the flour, cinnamon, pumpkin pie spice, cloves, baking powder, baking soda, and salt.
  • In a separate bowl, whisk together the sugar, extra virgin olive oil, and eggs until smooth and well combined, about 90 seconds.
  • Add the buttermilk, pumpkin puree, and vanilla extract to the wet ingredients and whisk until combined.
  • Gradually add the wet ingredients to the dry ingredients and gently mix until just combined. Be careful not to overmix the batter.
  • Pour the batter into the prepared cake pan and smooth the top with a spatula. Leave at least 1 inch of space at the top of the pan to allow the cake to rise.
  • Bake for 30 to 35 minutes, or until the center is set and a toothpick inserted into the center comes out clean or with a few moist crumbs. Avoid overbaking to keep the cake soft and moist.
  • Allow the cake to cool completely before frosting.

Vanilla Cream Cheese Frosting

  • Beat the melted butter and cream cheese together until smooth. Add the vanilla extract and mix until combined.
  • Gradually add the powdered sugar, mixing until the frosting becomes thick and creamy.
  • Add the milk and continue mixing until smooth and spreadable. If the frosting is too thin, add a little more powdered sugar. If it is too thick, add a small splash of milk.
  • Allow the frosting to sit and thicken as the butter cools.
  • Once the cake has completely cooled, spread the cream cheese frosting over the top. Serve immediately or refrigerate until ready to enjoy.

Notes

For the best texture, avoid overbaking the cake. Check it around the 30 minute mark and remove it when a toothpick comes out clean or with a few moist crumbs.
Use a good quality extra virgin olive oil for the best flavor.
I personally love this cake chilled! Store the frosted cake covered in the refrigerator and let individual slices sit at room temperature for 15 to 20 minutes before serving if you prefer a softer texture.
For a gluten free cake, substitute the all purpose flour with a quality 1:1 gluten free baking flour that contains xanthan gum.
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Tried this recipe?Leave a Rating!
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How to Make This Pumpkin Olive Oil Cake Gluten Free

You can easily make this Pumpkin Spice Olive Oil Cake gluten free by swapping the all purpose flour for a 1:1 gluten free baking flour. I recommend using a blend designed to replace regular flour cup for cup and that contains xanthan gum.

The texture may be slightly different from the original, but the pumpkin puree and olive oil help keep the gluten free version incredibly moist and tender. Be careful not to overbake it, and always check that your remaining ingredients are certified gluten free if needed.

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How to Store Pumpkin Olive Oil Cake

Because this cake is topped with cream cheese frosting, store leftovers covered in the refrigerator. For the best texture and flavor, let your slice sit at room temperature for about 15 to 20 minutes before enjoying.

Make Ahead: This is a great cake to prepare ahead of time for Thanksgiving, fall parties, or dinner with friends. You can bake the cake a day in advance, let it cool completely, cover it tightly, and frost it the following day.

Freezing: The unfrosted pumpkin olive oil cake can also be wrapped tightly and frozen. Let it thaw completely before adding the cream cheese frosting and serving.

Pumpkin Olive Oil Cake FAQ

Can I use pumpkin pie filling instead of pumpkin puree?
No, I recommend using 100% pure pumpkin puree. Pumpkin pie filling already contains added sugar and spices, which can change the flavor and texture of the cake.

Does olive oil make the cake taste like olive oil?
Not at all! The olive oil adds richness and helps create an incredibly moist, tender cake. The pumpkin and warm spices are the flavors that really shine through.

Can I make this cake ahead of time?
Yes! You can bake the cake a day before serving and frost it once it has completely cooled. It’s a great make ahead dessert for Thanksgiving and fall gatherings.

Can I make this cake without the cream cheese frosting?
Absolutely. The pumpkin olive oil cake is delicious on its own, or you can simply dust the top with powdered sugar for a lighter option.

How do I know when the cake is done?
The center should be set, and a toothpick inserted into the middle should come out clean or with a few moist crumbs. Avoid overbaking so the cake stays soft and moist.

High Quality Olive Oil for Baking

When baking with olive oil, I always recommend choosing a high quality extra virgin olive oil. After my trip to Europe, I gained a whole new appreciation for good olive oil! I used to focus on finding the lowest price, but now this is one ingredient I’m willing to splurge on.

A good extra virgin olive oil gives this pumpkin cake a rich flavor and helps create that incredibly soft, moist texture. Don’t worry, the finished cake won’t taste overwhelmingly like olive oil. The pumpkin, vanilla, and warm fall spices are still the stars of the show.

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Why Buttermilk Makes Cake Taste So Good

Adding sour cream or buttermilk is one of my favorite tricks when baking cakes. For my olive oil cakes, I always reach for buttermilk! It adds moisture, creates a super soft and tender crumb, and its slight tang helps balance the sweetness of the cake.

Buttermilk also works beautifully with the baking soda to help the cake rise while keeping the texture light and tender. In this recipe, it complements the olive oil, pumpkin, and warm fall spices perfectly. Basically, if you see buttermilk in one of my cake recipes, there’s a reason it’s there!

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One of my favorite fall traditions is our annual trip to the pumpkin patch, and this is exactly the kind of cake I love coming home to afterward. Give me a chilled slice of pumpkin olive oil cake and a hot cappuccino on a fall afternoon, and I’m happy! I personally love this cake cold, so you can usually find a few slices hiding in the back of my refrigerator. My parents loved this one too, so of course I had to send some home with them!

I hope you love this Pumpkin Spice Olive Oil Cake with Cream Cheese Frosting as much as my family and I do! It truly is one of my favorite fall cakes I’ve ever made, and I have a feeling it’ll become one you come back to every pumpkin season.

If you make this recipe, I’d love to hear what you think! Leave a comment and rating below, or come say hi on Instagram and let me know how it turned out. Whether you’re making it for Thanksgiving, a fall gathering, or simply to enjoy with a hot cup of coffee, I hope every bite tastes like fall. Happy baking!

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16 Comments

  1. Erica D Wilson says:

    5 stars
    It is really very delicious

    Reply
  2. Jessica Kate says:

    5 stars
    I tried this recipe a few hours after you posted on TikTok! I had all the ingredients (but had to make my own buttermilk) and I can’t believe how delcious it is. My husband thought I bought it from a bakery. The cake was very moist, and super spicy like pumpkin spice should be, and the icing was nice and light. I can’t wait to try your next falvors. Thank you taralynn!

    Reply

    1. Would love to know how you make your buttermilk! Every time I try, it never turns out as great. I’m so happy you loved this recipe!!!

      Reply

  3. 5 stars
    Very moist very flavorful

    Reply

  4. This recipe looks amazing! Making it asap 🙂
    What type of container do you use for your olive oil cakes when selling them at market? I’d like to make some for our church fall bazaar. Thanks for sharing!

    Reply

    1. Thank you Lynda!

      I make the cakes shaped into squares and use the charcuterie containers (4×4) on Amazon!

      Reply

  5. I have to say your blog has been my favorite lately. Thank you for working so hard on keeping up with your posts. I have never had olive oil cake before but I think this recipe has convinced me to try it this weekend.

    Reply

  6. 5 stars
    This word gives me the heebeejeebees, but this cake was so moist. I have a recipe club next Friday, and I plan to make this cake again. I will tag you on my Instagram to share!

    Reply
  7. Nikki Colesen says:

    5 stars
    I never leave blog comments but his cake was close to heaven

    Reply

  8. 5 stars
    Hi, Tara!

    I made your recipe over the weekend for my family, and it was the definition of fall.

    The cake was moist, and I made sure not to overcook it, which I think helped me learn how to bake cakes better in the future since mine have always been extra dry.

    I enjoyed the frosting. Like you, I’ve never been a fan of cream cheese frosting, but this one was, as you said, subtle.

    My dad came over after a long drive from the mountains last night to watch football with us. When he pulled his slice out of the refrigerator, he couldn’t stop raving about how good the cake was and said it was the best thing he’d ever tasted.

    I look forward to trying more of your recipes this year!

    A new reader!

    Reply

    1. Hi, Helen! This comment was so sweet and made my day 🙂 I’m so happy you made this cake, and it was a hit in your household! Looks like this is a favorite cake with both of our dads! 🙂

      Reply