This Pumpkin Olive Oil Cake is a cozy autumn delight, blending rich pumpkin flavor with the subtle fruitiness of olive oil. Its moist, tender crumb is perfectly balanced with warm spices, creating a dessert that feels both indulgent and wholesome. In just 20 minutes of prep, you’ll have a batter ready to bake into a golden, aromatic masterpiece.
With a 40-minute bake time, this cake emerges with a delicate crust and a soft, melt-in-your-mouth interior. The olive oil adds a luxurious depth, while the pumpkin keeps it light and flavorful. Serve it warm for a comforting treat or at room temperature for a crowd-pleasing dessert. It’s a simple yet elegant way to celebrate the season’s best flavors.
Ingredients for Pumpkin Olive Oil Cake
- For the Pumpkin Cake:
- 1 cup (5 oz/142 g) all-purpose flour
- 5 teaspoons baking powder
- ½ teaspoon baking soda
- 1 ¼ teaspoons pumpkin pie spice (or substitute with ¾ tsp cinnamon, ¼ tsp nutmeg, ¼ tsp ginger, and ¼ tsp cloves)
- ½ teaspoon cinnamon
- ½ teaspoon salt
- 1 cup (8 oz/225 g) pumpkin puree (not pumpkin pie filling)
- ½ cup (4 fl oz/120 ml) extra virgin olive oil (can substitute with vegetable oil if needed)
- ½ cup (4 oz/115 g) granulated sugar
- ⅓ cup (2 oz/57 g) dark brown sugar (light brown sugar works too)
- ¼ cup (2 fl oz/60 ml) water
- 1 teaspoon Rodelle’s Vanilla Paste (or vanilla extract)
- For the Cream Cheese Glaze:
- ½ cup (4 oz/115 g) cream cheese, softened
- ¼ cup (2 oz/57 g) butter, softened
- ¾ cup (3 oz/85 g) powdered sugar, sifted
- 2 tablespoons whole milk (adjust for desired glaze consistency)
- ½ teaspoon Rodelle’s Vanilla Paste (or vanilla extract)
Step-by-Step Instructions
- Prepare the Cake Pan: Preheat the oven to 350°F (180°C). Butter an 8-inch (20-cm) round cake pan and line it with parchment paper. Set aside.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt. Set aside.
- Combine Wet Ingredients: In another medium bowl, whisk the pumpkin puree with the olive oil, granulated sugar, brown sugar, water, and vanilla paste until smooth.
- Fold Together: Gently fold the dry ingredients into the wet ingredients until just combined. Avoid overmixing.
- Bake the Cake: Pour the batter into the prepared pan and spread it evenly. Bake for 35-40 minutes, or until a skewer inserted into the center comes out clean.
- Cool the Cake: Let the cake cool completely in the pan before turning it out onto a serving plate.
- Make the Glaze: In a small bowl, whisk together the softened cream cheese and butter until smooth. Gradually add the powdered sugar, followed by the vanilla paste. Add milk a little at a time until the glaze reaches your desired consistency (thicker or thinner).
- Glaze the Cake: Spread the glaze evenly over the cooled cake. Let it set for 10-15 minutes before serving.
- Store: Keep the cake in an airtight container in the refrigerator for up to 3 days.
Perfect Pairings: Serving Suggestions
This Pumpkin Olive Oil Cake is a delightful treat on its own, but it pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For a cozy fall dessert, serve it alongside a warm cup of spiced chai or pumpkin spice latte. If you’re feeling fancy, garnish with a sprinkle of chopped pecans or a drizzle of caramel sauce for extra indulgence.
Storing and Keeping It Fresh
Store your cake in an airtight container in the refrigerator for up to 3 days. If you’d like to keep it longer, wrap individual slices in plastic wrap and freeze for up to 2 months. To serve, let it thaw at room temperature or gently warm it in the microwave for 10-15 seconds. The glaze will stay creamy and delicious!
Recipe Variations to Try
Feel free to get creative with this recipe! Swap the pumpkin puree for sweet potato puree for a twist, or add a handful of chocolate chips or chopped walnuts to the batter for extra texture. If you’re not a fan of cream cheese glaze, try a simple dusting of powdered sugar or a maple glaze made with maple syrup and powdered sugar.
Time-Saving Tips for Busy Bakers
To save time, measure out all your ingredients before you start (mise en place). If you’re short on time, skip the glaze and serve the cake as-is—it’s still delicious! You can also bake the cake a day ahead and add the glaze just before serving. This recipe is forgiving and perfect for last-minute baking.
Equipment You’ll Need
For this recipe, you’ll need an 8-inch round cake pan, parchment paper, and a whisk or electric mixer for the glaze. A silicone spatula is handy for folding the batter, and a skewer or toothpick will help you check for doneness. If you don’t have pumpkin pie spice, you can make your own by mixing cinnamon, nutmeg, ginger, and cloves.
Pumpkin Olive Oil Cake Recipe
Ingredients
Pumpkin Cake
- 1 cup all-purpose flour 5 oz/142 g
- 5 teaspoons baking powder
- ½ teaspoon baking soda
- 1 ¼ teaspoons pumpkin pie spice
- ½ teaspoon cinnamon
- ½ teaspoon salt
- 1 cup pumpkin puree 8 oz/225 g
- ½ cup extra virgin olive oil 4 fl oz/120 ml
- ½ cup granulated sugar 4 oz/115 g
- ⅓ cup dark brown sugar 2 oz/57 g
- ¼ cup water 2 fl oz/60 ml
- 1 teaspoon Rodelle’s Vanilla Paste
Cream Cheese Glaze
- ½ cup cream cheese, softened 4 oz/115 g
- ¼ cup butter, softened 2 oz/57 g
- ¾ cup powdered sugar, sifted 3 oz/85 g
- 2 tablespoons whole milk
- ½ teaspoon Rodelle’s Vanilla Paste
Instructions
- Preheat the oven to 350°F (180°C) and butter and line with parchment an 8-inch (20-cm) round cake pan. Set aside.
- In a medium bowl, mix together the flour, baking powder, baking soda, pie spice, cinnamon and salt. Set aside.
- In a medium bowl, whisk the pumpkin puree with the olive oil, granulated sugar, brown sugar, water and vanilla extract.
- Fold the dry ingredients and the wet ingredients together until just combined, then spread evenly into the prepared pan.
- Bake for 35-40 minutes, or until a skewer inserted into the center comes out clean.
- Let cool completely before turning out of the pan and onto a serving plate.
- Make the Cream Cheese Glaze
- In a small bowl, whisk together the cream cheese and butter until smooth.
- Gradually whisk in the powdered sugar followed by the vanilla extract.
- Add in the milk a little at a time until your desired consistency is reached: for a thicker glaze, use less milk, and for a thinner glaze, use all of the milk.
- Spread the glaze over the top and let set before serving.
- Store the cake in an airtight container in the refrigerator for up to 3 days.
