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!
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 8-10 1x
Ingredients
Scale
- 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
Instructions
- 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.
Notes
I originally made this with 8 Tbsp butter, 3/4 cup sugar and 1 1/4 cup flour.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!
Find it online: https://www.theleangreenbean.com/pumpkin-skillet-cake/
