Easy Pumpkin Skillet Coffee Cake – An easy pumpkin recipe perfect for fall. It comes together in one bowl and then it’s topped with a sugared pecan topping and an easy glaze.
Okay folks, I had to make a pumpkin recipe. It may be a 100 degrees outside, but I’m ready for Fall. Aren’t we all? And there is nothing more fall than a pumpkin dessert baking away and making your house smell all cozy! This Easy Pumpkin Skillet Coffee Cake did not disappoint!
If you’ve been around on my site for a while, then you know I have a love for my cast iron skillet. I have several sweet and savory skillet recipes!
What do you need to make Pumpkin Skillet Cake?
- all purpose flour
- granulated sugar
- baking soda
- baking powder
- kosher salt
- cinnamon
- pumpkin pie spice
- vegetable oil
- pumpkin puree (canned)
- sour cream
- eggs
- brown sugar
- chopped pecans
- powdered sugar
- vanilla extract
- milk
- SEE FULL RECIPE BELOW
What are the steps for making this Pumpkin Coffee Cake?
- Mix dry ingredients in a large bowl.
- Add in oil, pumpkin, eggs, and sour cream.
- Pour into greased 10 inch cast iron skillet.
- Make the brown sugar/pecan topping and sprinkle and swirl throughout the batter.
- While it bakes, make the glaze by whisking together powdered sugar, vanilla, and milk.
- Pour over warm cake. Allow to cool for about 10 minutes before slicing.
- SEE FULL RECIPE BELOW.
Can this recipe be made without a cast iron skillet?
- Yes, you can make it in a smaller baking dish such as a 7 x 10 inch dish. Baking time will vary. The more spread out the batter, the less time it needs to make. Generally, wait for it to mostly set in the middle before removing from oven.
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Easy Pumpkin Skillet Coffee Cake
Easy Pumpkin Skillet Coffee Cake - An easy pumpkin recipe perfect for fall. It comes together in one bowl and then it's topped with a sugared pecan topping and an easy glaze.
Ingredients
- 2 cups all purpose flour
- 1 cup granulated sugar
- 1 tsp baking soda
- 2 tsp baking powder
- 1/2 tsp kosher salt
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1/2 cup vegetable oil
- 1 cup pumpkin puree (canned)
- 1/2 cup sour cream
- 2 eggs
- 1/2 cup brown sugar
- 1/4 cup chopped pecans
Glaze:
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 2 tbsp milk
Instructions
- Preheat oven to 350 degrees.
- In a large mixing bowl, add flour, granulated sugar, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice. Mix together.
- Add in oil, pumpkin, eggs, and sour cream. Stir until combined.
- Pour into greased 10 inch cast iron skillet.
- Mix together brown sugar and pecans. Sprinkle over the top of batter. Use a knife to swirl mixture around really well.
- Bake at 350 for about 25 to 30 minutes.
- Once you remove from the oven, make the glaze by whisking together powdered sugar, vanilla, and milk. Pour over warm cake.
- Allow to cool for about 10 minutes before slicing.
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Other recipes you might like:
- Easy Lemon Coconut Skillet Cake
- Lemon Blueberry Skillet Cake
- S’mores Skillet Cookie Pie
- Easy Peach Pecan Skillet Cake
- Pumpkin Toffee Poke Cake
- Pumpkin Chocolate Chip Bars
- Pumpkin Pecan Cake
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