No mixing bowl required for this Pumpkin Skillet Cake! You can make the whole thing right in the skillet. Light, fluffy and easy to make, it’s the perfect fall dessert recipe!
Get ready to have your mind blown. This dessert requires no mixing bowl.
You read that right. You can make this delightfully fluffy, pumpkin cake right in the same skillet you bake it in. This is a major bonus in my book because i HATE cleaning the bowl after baking.
So let’s talk about the recipe. It’s not all the time that my baking experiments turn out on the first try….but occasionally they do. I know this one was a winner because my non-dessert-loving hubby ate about half of it.
A few years ago I posted these Pumpkin Oatmeal Cookies, which were the inspiration for this recipe. Then, as you may have noticed I’ve been loving one pot meals lately (did you see my One Pot Shrimp & Orzo?) so I started thinking about minimizing dishes while baking.
I figured if I just melted the butter right in the skillet, I could throw everything else in and then stick it in the oven. My only fear was that the chocolate chips would melt if the pan got too hot. The solution was to melt the butter over very low heat. Yes it took longer…but that was fine with me. Just pop the stick of butter in the pan, turn the heat on low and go do something else for 20 minutes!
I debated whether to call this a cookie or a cake. Or a cookie cake. Cookie cake seemed best, but when i think of cookie cake I think of the store-bought kind that’s thick and chewy. This is light and fluffy and definitely more cake-like…so cake it was.
Here’s the recipe:
Pumpkin Skillet Cake
No mixing bowl required for this Pumpkin Skillet Cake! You can make the whole thing right in the skillet. Light, fluffy and easy to make, it's the perfect fall dessert recipe!
- 6 Tbsp butter
- 2/3 cup brown sugar
- 1 tsp vanilla extract
- 2/3 cup canned pumpkin
- 1 egg
- 1 tsp cinnamon
- 1 cup white whole wheat flour
- 1 tsp baking powder
- 2/3 cup dark chocolate chips
- Melt butter in a cast iron skillet over very low heat.
- Add sugar, vanilla, pumpkin and egg and stir to combine.
- Add flour, baking powder and cinnamon and stir until just mixed.
- Add chocolate chips. Stir to combine and spread evenly over bottom of skillet.
- Bake at 350 degrees for 20 minutes.
I originally made this with 8 Tbsp butter, 3/4 cup sugar and 1 1/4 cup flour. The second time I made it, I decreased the quantities to those listed in the recipe and it tasted exactly the same, leading me to believe the extra butter and flour are unnecessary. If you want a sweeter cake, use 3/4 cup sugar instead of 2/3 cup but keep in mind the chocolate chips add sweetness, as well as ice cream if you choose to top it with that!
Like I said, super easy!
This is pretty much a must-make dessert 🙂 Be sure to pin it for later when you have time to do some baking!