Nothing says autumn quite like the smell of pumpkin, cinnamon, and something delicious baking in the oven.
Soft, tender, and delicately spiced, this Pumpkin Olive Oil Cake is everything we love about fall baking. Made with DAMYA Biodynamic® Extra Virgin Olive Oil, the cake has a beautifully moist crumb that stays fresh for days, while a generous layer of fluffy cinnamon cream cheese frosting adds just the right amount of sweetness.
Whether you're planning your Thanksgiving menu, hosting a cozy autumn dinner, or looking for a crowd-pleasing dessert for your next holiday gathering, this simple pumpkin cake deserves a place at the table. Easy to make, lovely to share, and even better with a cup of coffee after a long meal.
🛒 Shopping List
Serves 8 | Prep Time: 15 minutes | Bake Time: 35–40 minutes
For the Pumpkin Olive Oil Cake
-
1 cup (125 g) all-purpose flour
-
1 tsp baking powder
-
½ tsp baking soda
-
½ tsp ground cinnamon
-
½ tsp salt
-
½ cup (100 g) granulated sugar
-
¼ cup (55 g) brown sugar, packed
-
1 cup (225 g) canned pumpkin purée
-
½ cup (118 ml) DAMYA Biodynamic® Extra Virgin Olive Oil
-
2 large eggs, at room temperature
For the Cinnamon Cream Cheese Frosting
-
3.5 oz (100 g) cream cheese, softened
-
1 cup (120 g) powdered sugar
-
¾ tsp ground cinnamon
-
Scant ½ cup (100 g) cold heavy cream
👩🍳 Instructions
1. Preheat the oven.
Set your oven to 350°F (180°C). Grease and line an 8-inch (20 cm) round cake pan with parchment paper.
2. Mix the dry ingredients.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt until evenly combined.
3. Prepare the pumpkin mixture.
In a separate large bowl, whisk together the granulated sugar, brown sugar, pumpkin purée, DAMYA Biodynamic® Extra Virgin Olive Oil, and eggs until smooth and well combined.
4. Bring it all together.
Gently fold the dry ingredients into the pumpkin mixture until just combined. Be careful not to overmix to keep the cake beautifully soft and tender.
5. Bake until golden.
Pour the batter into your prepared cake pan and smooth the top. Bake for 35–40 minutes, or until a toothpick inserted into the centre comes out clean. Allow the cake to cool completely before frosting.
6. Whip the cinnamon frosting.
In a mixing bowl, beat the softened cream cheese, powdered sugar, and cinnamon until smooth. Slowly pour in the cold heavy cream and continue whipping for 2–3 minutes, until the frosting is light, fluffy, and spreadable.
7. Frost and serve.
Spread the cinnamon cream cheese frosting generously over the cooled cake, creating soft, beautiful swirls with the back of a spoon. Slice, serve, and enjoy!
💡 Serving Tip
Hosting Thanksgiving or planning a holiday dinner? This pumpkin olive oil cake is a wonderful make-ahead dessert. The olive oil helps keep the crumb moist and tender, so you can prepare it in advance and spend less time in the kitchen when guests arrive.
Store the frosted cake covered in the refrigerator for up to 4 days. For the best flavor and texture, let each slice sit at room temperature briefly before serving.
There's something special about a homemade cake shared around a table full of family and friends. The warmth of cinnamon, the sweetness of pumpkin, and the richness of really good olive oil make this a dessert worth returning to all season long.
Our Demeter Certified Biodynamic® Extra Virgin Olive Oil brings the character of our Tunisian groves into your kitchen, proving that exceptional olive oil belongs in everything, including dessert.
From Thanksgiving celebrations to intimate holiday gatherings, here's to good food, generous slices, and making room for one more at the table.
Made it? Share your creation and tag @tastedamya. We'd love to see DAMYA at your holiday table!
XX From Tunisia, with Flavor!
