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!
I originally made this with 8 Tbsp butter, 3/4 cup sugar and 1 1/4 cup flour.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!
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