I have a serious weakness for anything pumpkin and chocolate, and this Pumpkin Olive Oil Chocolate Chip Cake might just be my favorite mashup yet. It's incredibly moist, warmly spiced, and comes together in one bowl with pantry staples, no mixer required!
If you love easy fall bakes like my Pumpkin Donut Holes or The Best Healthy Pumpkin Muffins, you're going to want to add this one to the rotation too.
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Soft & Tender Pumpkin Olive Oil Chocolate Chip Cake
This olive oil pumpkin cake has quickly become one of my go-to fall desserts, and I've made it more times than I can count over the past few months. It’s extra, extra soft and tender because not only are we adding pumpkin puree, but we also use olive oil instead of butter. It gives it a tender crumb that is just like my Lemon Olive Oil Cake, but with a fall twist!
I truly believe that olive oil belongs in dessert just as much as it does in your dinner recipes. This pumpkin olive oil cake is perfect for a cozy weekend baking project, a fall potluck, or an after-school snack. Slice it up, dust it with powdered sugar, and watch it disappear!
If you're a fan of olive oil in baking, you'll also want to try my Orange Olive Oil Loaf!
Why You’ll Love This Recipe
- Easy cleanup. You just need two bowls and a whisk to get the job done, which means it is super easy to whip up and clean up afterward!
- Perfectly moist. Olive oil keeps this cake tender and rich, and it might even be better the next day.
- Warmly spiced. Cinnamon and pumpkin pie spice make it taste like fall in every bite!
- Double chocolate chip. Need I say more?! Chips are folded into the batter and sprinkled on top for extra melty pockets of chocolate.
- Great for entertaining. It looks impressive with a dusting of powdered sugar, but takes barely any effort.
Erin's Expert Tips (Before You Start)
- Don't overmix the batter once you add the dry ingredients to the wet. This can make the cake dense instead of tender.
- Use room temperature eggs so they incorporate more smoothly into the batter.
- Check for doneness early if using a 9-inch pan, since it will bake faster than an 8-inch pan.
- Let the cake cool before slicing so it has time to set and won't crumble apart.
Pumpkin Olive Oil Chocolate Chip Cake Ingredients
Here’s a little bit about everything that goes into this pumpkin olive oil chocolate chip cake:
- All-purpose flour: The base of the cake. A 1:1 gluten-free flour blend should work as a substitute if needed.
- Cinnamon and pumpkin pie spice: These two combine for that classic warm, cozy fall flavor.
- Pumpkin puree: Be sure to grab plain pumpkin puree, not pumpkin pie filling, which is pre-sweetened and spiced.
- Eggs: Help bind the batter and give the cake structure and lift.
- Sugar: For sweetness! Coconut sugar can be swapped in for a less refined option.
- Olive oil: Use a good quality extra-virgin olive oil for the best flavor and moisture; avocado oil is a fine substitute if you prefer a more neutral taste.
- Vanilla: Rounds out all of the warm spices with a little extra depth.
- Chocolate chips: Divided between the batter and the top of the cake for maximum chocolate in every bite. Dark, semi-sweet, or dairy-free chips all work well here.
- Powdered sugar: A simple finishing touch dusted on top once the cake has cooled.
How to make pumpkin olive oil chocolate chip cake
Start by whisking together the flour, cinnamon, pumpkin pie spice, baking powder, baking soda, and salt in one bowl, then whisk the eggs, sugar, and pumpkin puree together in another before adding the olive oil and vanilla. Slowly combine the dry ingredients into the wet, mixing just until a batter forms, then fold in most of the chocolate chips.
Pour the batter into a prepared cake pan and top with the remaining chocolate chips, then bake until a toothpick comes out clean. Let the cake cool before dusting with powdered sugar, slicing, and serving.
- Step 1: Prep & mix dry ingredients. Preheat your oven to 350°F and liberally grease a round 8-inch or 9-inch cake pan. In a medium bowl, whisk together the flour, cinnamon, pumpkin pie spice, baking powder, baking soda, and salt. Set aside.
- Step 2: Mix the wet ingredients. In a large bowl, whisk the eggs. Add the sugar and pumpkin puree, whisking until combined, then whisk in the olive oil and vanilla.
- Step 3: Combine. Slowly add the dry ingredients to the wet ingredients until just combined. Switch to a spatula once the batter thickens, and be careful not to overmix.
- Step 4: Fold in chocolate chips. Fold in 1 cup of the chocolate chips, then pour the batter into the prepared pan. Top with the remaining chocolate chips.
- Step 5: Bake and cool. Bake for 32-36 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool for at least 30 minutes before dusting with powdered sugar.
- Step 6: Slice and serve. Slice your pumpkin olive oil chocolate chip cake and serve. Enjoy!
Frequently Asked Questions
Below are some common questions about this pumpkin olive oil chocolate chip cake. Don’t see the answer you’re looking for? Leave a comment at the bottom of this post!
Yes, a 9-inch cake pan works well too. Just reduce the bake time by a few minutes and check for doneness with a toothpick.
A good quality extra-virgin olive oil is best, since its flavor really comes through in the finished cake.
Once opened, pumpkin puree lasts about 5-7 days in the fridge when stored in an airtight container. For longer storage, freeze it in 1-cup portions for up to 3 months.
Storing leftovers
Store leftovers covered at room temperature for up to 3 days, or in the fridge for up to a week. To freeze, wrap individual slices tightly and freeze for up to 3 months, then thaw at room temperature before enjoying.
If you tried this recipe or any other recipes on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Follow @erinliveswhole on Instagram and tag me in any of the recipes you make so I can repost them!
Pumpkin Olive Oil Chocolate Chip Cake
Ingredients
Method
- Preheat oven to 350°F and liberally grease a round 8-inch cake pan. Can also use 9-inch, just reduce cook time by a few minutes.
- In a medium sized bowl, whisk together flour, cinnamon, pumpkin pie spice, baking powder, baking soda, and salt. Set aside.
- In a large bowl, whisk eggs. Add in sugar and pumpkin and whisk until combined, then whisk in olive oil and vanilla.
- Slowly add the dry ingredients to the wet until all combined. Switch over to a spatula when batter thickens, do not overmix.
- Fold in 1 cup of chocolate chips, then pour into prepared pan. Top with remaining chocolate chips.
- Bake for 32-36 minutes or until toothpick inserted comes out clean. Let cool at least 30 minutes before dusting with powdered sugar and slicing into!
Nutrition
Notes
- Store leftover cake covered at room temperature for up to 3 days, or in the fridge for up to a week.
- To freeze, wrap individual slices tightly in plastic wrap and freeze for up to 3 months; thaw at room temperature before serving.
- For the best flavor, use a good quality extra-virgin olive oil, and be sure to grab plain pumpkin puree rather than pumpkin pie filling.
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Recipe by Erin Morrissey and Photos by The Mindful Hapa
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