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This Pumpkin Olive Oil Cake is what happens when a classic Italian olive oil cake and a cozy slice of pumpkin bread decide to join forces, and then go big on the crumb topping. It’s soft, moist, lightly spiced, and finished with a buttery oat crumble that bakes up golden and crunchy. All it takes is a few bowls, a whisk, and a springform pan and you have the most delicious cake that’s perfect for fall.
This Pumpkin Olive Oil Cake is a single-layer cake made with extra-virgin olive oil, canned pumpkin, and warm spices, topped with a dark brown sugar oat crumble. The olive oil keeps every bite tender for days, and the topping goes on partway through baking so it stays crisp on top instead of sinking into the batter. Serve it warm with coffee, bring it to a dinner party, or leave it on the counter and “even out the edges” all week long.
❤️ Why You’ll Love Pumpkin Olive Oil Cake
There are so many reasons why you’ll love this Pumpkin Olive Oil Cake.
- No mixer required — Everything gets whisked together by hand in a few bowls.
- Moist for days — The olive oil keeps every slice tender long after baking day.
- That crumb topping — Buttery, brown sugar oats that bake up golden and crunchy.
- Cozy, not cloying — Warm pumpkin spice flavor without being overly sweet.
- Holiday-table worthy — Easy enough for a normal week, pretty enough to bring to Thanksgiving.
🛒 Ingredients
For the cake:
All-purpose flour gives the cake its structure and a soft, tender crumb.
Baking powder gives the batter a gentle, even lift.
Baking soda works alongside the baking powder to help the cake rise and brown.
Pumpkin spice brings all that warm, cozy flavor.
Cinnamon adds an extra layer of warmth so the spice really comes through.
Kosher salt balances the sweetness and makes the spices pop.
Granulated sugar sweetens the cake and helps keep the crumb tender.
Extra-virgin olive oil keeps the cake incredibly moist and adds a subtle, fruity richness. Use one you’d happily drizzle on bread. A mild, fruity olive oil works best here.
Room-temperature eggs whisk up with the sugar and oil for a lighter, more even crumb.
Whole milk adds richness and loosens the batter just enough.
Vanilla extract rounds out all the warm spice flavors.
Canned pumpkin brings flavor, color, and even more moisture. Make sure you grab 100% pure pumpkin puree, not pumpkin pie filling.
For the crumb topping:
Old-fashioned oats give the topping its hearty, chewy-crunchy texture.
All-purpose flour binds the crumble so it forms big, craggy clumps.
Dark brown sugar gives the topping a deeper, almost caramel-like flavor.
Cinnamon ties the topping back to the warm spices in the cake.
Salt keeps the sweet topping from tasting flat.
Cold butter is the secret to a crumbly topping. Keep it cold until it’s worked into the dry ingredients.
👩🍳 How to Make Pumpkin Olive Oil Cake
Place a rack in the lower third of the oven. Preheat the oven to 350°F. Grease a 9-inch springform pan with cooking spray.
Make the batter. In a medium bowl, whisk together the flour, baking powder, baking soda, pumpkin spice, cinnamon, and salt.
In a large bowl, add the remaining 1½ cups of granulated sugar, plus the olive oil and eggs, and whisk vigorously for about 1 minute. Add the milk, vanilla, pumpkin, and whisk again to combine. Add the dry ingredients and whisk once more until completely smooth.
Make the crumble. In a small bowl, combine the oats, flour, brown sugar, cinnamon, and salt. Add the butter and use your hands to work it into the dry ingredients until the mixture is well combined and forms coarse, crumbly pieces.
Bake the cake. Add the batter to the prepared pan. Bake for about 15 minutes, then remove from the oven and top with the crumb topping. Return the cake to the oven and bake for 45 minutes, or until a cake tester comes out clean. (If you find the cake is browning too quickly, you can lightly cover the pan with foil and continue baking.)
Serve! Remove from the springform pan and serve warm.
🪄 Recipe Tips & Tricks
- Set your eggs out about 30 minutes ahead so they blend smoothly with the oil
- Give the sugar, oil, and eggs a full minute of whisking, it makes a lighter cake
- Keep the crumb topping in the fridge until it goes on the cake
- Close the oven door while you add the topping so the oven stays hot
- Spread the crumble all the way to the edges for crunch in every slice
- Start checking for doneness a few minutes early,
ovens vary
⚖️ Variations & Substitutions
Feel free to make this Pumpkin Olive Oil Cake your own.
- No pumpkin spice? Use a mix of cinnamon, ground ginger, nutmeg, and a pinch of cloves
- Add chopped pecans or walnuts to the crumb topping for extra crunch
- Swap dark brown sugar for light brown sugar for a milder topping
- Finish with a dusting of powdered sugar or a drizzle of maple glaze
- Serve with whipped cream or a scoop of vanilla ice cream
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🫙 How to Store Leftovers
Cover any leftover Pumpkin Olive Oil Cake tightly and keep it at room temperature for up to 2 days, or in the refrigerator for up to 5 days. The crumb topping will soften a bit as it sits. To freeze, wrap individual slices in plastic wrap and foil and freeze for up to 3 months. Thaw at room temperature.
♻️ How to Enjoy Leftovers
To bring back that crunchy topping, warm a slice in a 300°F oven or toaster oven for 5 to 10 minutes. In a hurry, 10 to 15 seconds in the microwave does the trick for a soft, warm slice.
🤔 Common Questions
Will the cake taste like olive oil?
Not in an obvious way. Olive oil adds a subtle richness that plays nicely with the pumpkin and spices. If you’re nervous, use a mild, fruity extra-virgin olive oil rather than a peppery one.
Can I use fresh pumpkin puree?
Yes. Homemade puree tends to be wetter than canned, so blot or drain off any excess liquid before measuring.
Why does the crumb topping go on halfway through?
If you add it to raw batter, the heavier crumbs can sink. Baking the cake for 15 minutes first lets the top set just enough to hold the topping up.
Can I use a different oil?
A neutral oil like avocado oil will work, but you’ll lose the gentle richness that makes this an olive oil cake.
Can I make this ahead of time?
Yes! Bake it a day ahead, keep it covered at room temperature, and warm slices briefly before serving.
Pumpkin Olive Oil Cake
Ingredients
For the Cake
- Nonstick cooking spray
- 1 ½ cups granulated sugar
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoons pumpkin spice
- ½ teaspoon cinnamon
- ¼ teaspoon kosher salt
- ¾ cup extra-virgin olive oil
- 3 large eggs, room temperature
- ½ cup whole milk
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin
For the Crumb Topping:
- ¾ cup old-fashioned oats
- ¾ cup all-purpose flour
- ¾ cup dark brown sugar
- 1 tsp cinnamon
- ½ teaspoon salt
- ½ cup cold butter , cut into small cubes
Instructions
- Place a rack in the lower third of the oven. Preheat the oven to 350°F. Grease a 9-inch springform pan with cooking spray.
- Make the batter. In a medium bowl, whisk together the flour, baking powder, baking soda, pumpkin spice, cinnamon, and salt.
- In a large bowl, add the remaining 1½ cups of granulated sugar, plus the olive oil and eggs, and whisk vigorously for about 1 minute. Add the milk, vanilla, pumpkin, and whisk again to combine. Add the dry ingredients and whisk once more until completely smooth.
- Make the crumble. In a small bowl, combine the oats, flour, brown sugar, cinnamon, and salt. Add the butter and use your hands to work it into the dry ingredients until the mixture is well combined and forms coarse, crumbly pieces.
- Bake the cake. Add the batter to the prepared pan. Bake for about 15 minutes, then remove from the oven and top with the crumb topping.
- Return the cake to the oven and bake for 45 minutes, or until a cake tester comes out clean.
- Serve! Remove from the springform pan and serve warm.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
