Pumpkin Cinnamon Roll Skillet Cake


Prep Time: 15 minutes
Cook Time: 30–35 minutes
Total Time: 50 minutes
Servings: 8–10
Category: Breakfast 

Notes After Making


Ingredients

Cake

  • ½ cup (113 g) unsalted butter, melted and browned
  • ½ cup (100 g) granulated sugar
  • ¼ cup (50 g) packed light brown sugar
  • 2 large eggs, room temperature
  • 1 cup (227 g) pumpkin purée
  • 2 tablespoons (30 g) sour cream
  • 1½ teaspoons vanilla extract
  • 1½ cups (188 g) all-purpose flour
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt

Cinnamon Swirl

  • ¼ cup (57 g) unsalted butter, melted
  • ½ cup (100 g) packed light brown sugar
  • 1 tablespoon (8 g) all-purpose flour
  • 1½ teaspoons ground cinnamon

Vanilla Glaze

  • ½ cup (60 g) powdered sugar
  • ½ teaspoon vanilla extract
  • 1–2 tablespoons milk

Instructions

  1. Brown the butter. Place the ½ cup butter in a small saucepan over medium heat. Cook for 4–6 minutes, swirling occasionally, until golden brown and fragrant. Watch carefully so it doesn’t burn. Remove from the heat and allow to cool slightly.
  2. Prepare the skillet. Preheat the oven to 350°F. Lightly grease a 10-inch cast-iron skillet with butter or baking spray.
  3. Make the pumpkin batter. In a large bowl, whisk together the cooled browned butter, granulated sugar, and brown sugar until well combined.
  4. Add the eggs and whisk until smooth. Whisk in the pumpkin purée, sour cream, and vanilla until completely combined.
  5. Combine the dry ingredients. In a separate bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt.
  6. Combine the wet and dry ingredients. Gradually add the dry ingredients to the pumpkin mixture. Fold with a spatula just until no streaks of flour remain. Do not overmix.
  7. Fill the skillet. Spread the batter evenly into the prepared skillet.
  8. Make the cinnamon swirl. In a small bowl, combine the melted butter, brown sugar, flour, and cinnamon. Stir until smooth and well combined.
  9. Create the swirl. Spoon the cinnamon mixture evenly over the pumpkin batter. Using a butter knife, gently swirl the cinnamon mixture into the batter with a few sweeping motions. Do not over-swirl; you want distinct ribbons of cinnamon throughout the cake.
  10. Bake. Bake at 350°F for 30–35 minutes, or until the top is set, the edges are lightly golden, and a toothpick inserted into the pumpkin cake portion comes out clean or with a few moist crumbs.
  11. Cool slightly. Let the cake rest in the skillet for 15–20 minutes before glazing. It will continue to set as it cools.
  12. Make the glaze. Whisk together the powdered sugar, vanilla, and 1 tablespoon milk. Add additional milk, a little at a time, until the glaze reaches a thin, drizzleable consistency.
  13. Glaze and serve. Drizzle the vanilla glaze over the warm cake. Serve directly from the skillet.

Jessica’s Notes

Prep Ahead

  • The cinnamon swirl and glaze can be prepared several hours ahead.
  • Measure out the dry ingredients in advance. The cake is best baked the day it is served but can be made a day ahead.

Storage

  • Cover and store at room temperature for up to 2 days.
  • Refrigerate for up to 4 days for longer storage.
  • Bring to room temperature or gently warm before serving.

Freezer-Friendly

  • Freeze the cooled, unglazed cake tightly wrapped for up to 2 months.
  • Thaw overnight in the refrigerator or at room temperature.
  • Add the glaze after thawing.

Variations

  • Add ½–1 cup chopped pecans or walnuts to the batter.
  • Add ½ cup chocolate chips to the batter.
  • Use maple syrup in place of some or all of the brown sugar for a maple-pumpkin flavor.
  • Add a pinch of nutmeg or cloves to the pumpkin pie spice.
  • Drizzle with caramel sauce instead of the vanilla glaze.

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