One Bowl Pumpkin Olive Oil Cake

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This Pumpkin Olive Oil Cake is an incredibly moist autumn cake that is simple to make using just one mixing bowl. It's topped with a smooth brown sugar cream cheese frosting that perfectly complements the warm spices.

A slice of moist pumpkin cake, subtly enhanced with olive oil, is topped with creamy cream cheese frosting on a ceramic plate. A blurred bottle of milk and another slice of cake are in the background.

When the hot weather starts to cool, I must get in the kitchen and bake something with fall flavors. Often, that means baking some pumpkin bread, but sometimes I want something for dessert.

I love how olive oil makes a cake so moist and tender. Adding pumpkin turns it into the best fall cake! Best of all, this recipe is so easy you can find the time no matter how busy your schedule. It's ready to go into the oven in minutes!

This Pumpkin Olive Oil Cake is such a hit with my family that I recently had to make it three times in one week! We just can't get enough.

Ingredients and Substitutions

Image showing labeled ingredients for baking an olive oil cake. Items include powdered sugar, cream cheese, butter, flour, brown sugar, pumpkin puree, eggs, vanilla, ginger, baking powder, salt, cinnamon, nutmeg,and baking soda.

Looking for the full recipe? The recipe card at the bottom of this post includes the complete list of ingredients, measurements, and instructions.

Pumpkin Puree—Double-check that you have pumpkin puree and not pumpkin pie filling. The latter is sweetened and has added spices, and you want pureed pumpkin by itself.
Olive Oil—The more robust the flavor, the more you will taste it in the cake, so choose a high-quality but mild oil. You could also use canola or vegetable oil.
Spices—If you have pumpkin pie spice on hand, use just that one spice instead of cinnamon, nutmeg, and ginger. You can also experiment with more complex seasonings, like cardamom and black pepper.
Brown Sugar—Dark brown sugar has more molasses flavor than light and can be used interchangeably in this recipe. I love using light brown sugar in the cake and dark brown sugar in the frosting, but you can use whatever you have.
Cream Cheese—Use full-fat brick cream cheese brought to room temperature for the best results.

Pro Tip: This recipe easily converts to a snacking cake by reducing the sugar to ¾ cup and replacing the frosting with a dusting of powdered sugar.

How to Make Pumpkin Olive Oil Cake

Two-step baking process: Left side shows whisked eggs and sugar in a bowl; right side shows the mixture after adding pumpkin, olive oil, and vanilla.

Whisk Eggs and Sugar

You can use a hand mixer if you want, but this is an easy recipe to make by hand.
Whip the eggs and sugar in a large bowl until they get foamy, about one minute.
Then, mix the olive oil, pumpkin puree, and vanilla extract for another 30 seconds.

A glass bowl shows flour and spices sprinkled over a mixture on the left and a fully whisked, incorporated one-bowl pumpkin mixture on the right. Overlay text reads "Sprinkle flour and spices over top" and "Whisk until incorporated.

Sprinkle in Dry Ingredients

Most of the time, you'll need to mix the dry ingredients in a separate bowl, but since this doesn't have much flour, it can just be sprinkled over the top of the wet ingredients.
Ensure there are no big clumps - you want the cinnamon and leaveners to be mixed evenly throughout the batter.

Side-by-side image showing a baking pan with batter on the left and a fully baked pumpkin cake on the right. Text reads "Pour into pan" on the left and "Bake 35 minutes" on the right.

Bake the Cake

I baked this in an 8-inch cake pan but included bake times in the recipe card for how long to cook in a loaf or muffin pan.
You can also double the recipe to make a layered cake.

A glass bowl showing cream cheese being whipped on the left side and a blended mixture of brown sugar and remaining ingredients on the right side. Text reads "Whip cream cheese" on the left and "Blend remaining ingredients."

Brown Sugar Cream Cheese Frosting

Start with room-temperature cream cheese and beat it until it is fluffy. Then, add the remaining ingredients.
Spoon the frosting over the top of the cake, then use an offset spatula to spread it smooth.

Spiced pumpkin cake with smooth, light brown frosting on a plate, with cinnamon sticks in the background.

Expert Tips

Set the eggs out to come to room temperature. This will help them combine with the sugar and whisk into a fluffy batter. While you are at it, set the cream cheese out too.
After whisking the batter, use a spatula to scrape the sides and bottom of the bowl to ensure everything is fully incorporated.
You can ensure a perfectly baked olive oil cake by checking the temperature with an instant thermometer and removing it from the oven when it reaches 150-155°F (66-68°C).
Add a little crunch by sprinkling some pumpkin seeds over the top of the frosting or by mixing chopped pecans or walnuts into the cake.

Storage Guidelines

Unfrosted: Pumpkin olive oil cake will stay moist at room temperature for up to 4 days. Store it in an airtight container or wrap it tightly in plastic wrap.

Frosted: Since the cream cheese is dairy, the cake needs to be kept in the refrigerator once it is frosted. Cover it with a cake dome or place it in an airtight container to prevent it from drying out, and it will be good for up to 5 days.

Freezing: For extended storage, freeze the unfrosted cake for up to 3 months. Wrap it tightly in plastic wrap and aluminum foil before placing it in the freezer. Thaw overnight before frosting and serving.

A slice of moist pumpkin olive oil cake topped with creamy frosting on a plate with a fork beside it. Another slice of the cake is visible in the background.

Recipe FAQ

What is Olive Oil Cake?

An olive oil cake is a dessert that uses olive oil instead of butter, resulting in a moist cake with a slightly savory flavor.

Can I make Olive Oil Pumpkin Cake in a Bundt pan?

Yes, you will need to double the recipe. Then bake at 350°F (180°C) for 65-75 minutes, or until a toothpick inserted comes out clean.

More Pumpkin Recipes

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Ingredients and Substitutions