10/30/2026
Your Halloween gathering just got a scary-good treat. This Olive Oil Pumpkin Cake with Salted Maple Cream is soft, warmly spiced, and full of pumpkin flavor, finished with a cloud of maple cream and a hint of salt.
The star of the batter is our award-winning California Extra Virgin Olive Oil. It gives every slice a tender, moist crumb while letting the pumpkin and warm spices shine. Simple to bake and easy to share—if you can resist keeping it all for yourself.
Ingredients:
Serves 12
For the Pumpkin Cake:
2¼ cups all-purpose flour
1 tbsp ground cinnamon
2 tsp ground nutmeg
2 tsp baking powder
½ tsp baking soda
¾ tsp kosher salt
1 cup granulated sugar
3 large eggs, at room temperature
1½ cups canned pumpkin purée (not pumpkin pie filling)
1 cup We Olive Extra Virgin Olive Oil
2 tsp vanilla extract
For the Salted Maple Cream:
1½ cups cold heavy whipping cream
½ cup cold sour cream
3 tbsp pure maple syrup
¼ tsp fine sea salt, plus more to taste
Directions:
1.) Preheat your oven to 350°F. Lightly grease a 9-by-13-inch baking pan with We Olive EVOO.
2.) In a medium bowl, whisk together the flour, cinnamon, nutmeg, baking powder, baking soda, and kosher salt.
3.) In a large bowl, whisk the sugar and eggs until smooth. Add the pumpkin purée, We Olive EVOO, and vanilla, whisking until well combined.
4.) Gently fold the dry ingredients into the pumpkin mixture just until no dry flour remains. Avoid overmixing.
5.) Pour the batter into the prepared pan and smooth the top. Bake for 30–40 minutes, checking at 30 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. Let the cake cool completely.
6.) To make the salted maple cream, beat the cold heavy cream, sour cream, maple syrup, and fine sea salt together until soft peaks form. Taste and adjust the salt as desired.
7.) Spread the maple cream over the cooled cake or spoon it onto individual slices. Finish with a light dusting of cinnamon and enjoy! Refrigerate any leftover cream and any cake topped with it.
