Pumpkin Snickerdoodle Skillet Cake Recipe with Brown Sugar Whipped Topping

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The perfect fall dessert recipe! Impress your family and friends with this Pumpkin Snickerdoodle Skillet Cake Recipe. Serve it with an easy Brown Sugar Whipped Topping or your favorite ice cream. 

We’ve finally had a break from the super steamy hot weather, so I thought it was time to head to the kitchen and bake something with pumpkin. This Pumpkin Snickerdoodle Skillet Cake recipe was adapted from my Pumpkin Snickerdoodle Cookies recipe. It’s a very moist and flavorful cake without being too sweet. Everything about this cake is good…the taste, the texture, the topping, and of course, the pumpkin.

pumpkin cake in cast iron skillet not baked

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Pumpkin Snickerdoodle Skillet Cake Recipe Tips

  • If you don’t have a cast iron skillet, a 9 x 9 inch square baking pan can be used. The baking time may need to be slightly adjusted. Just watch the cake closely at the end.
  • Use any type of morsel that you like. I couldn’t find the Nestle Pumpkin Spice morsels (it’s probably too early) so I used salted caramel. If you can find Hershey’s cinnamon chips, those would be really good as well.

pumpkin snickerdoodle skillet cake cooling on rack

  • Use all the sugar sprinkle. It may seem like too much, but it adds a delicious texture to the top of the cake. Besides, that’s what adds the “snickerdoodle!”
  • If you don’t have pumpkin pie spice, 1/2 teaspoon of cinnamon and 1/2 teaspoon of nutmeg can be substituted.
  • The whipped topping is a bit grainy at first, but that disappears after it sits in the refrigerator for a few hours. It’s perfectly OK to make it ahead. It lasts in the refrigerator for up to three days. (I’m pretty sure it won’t last that long.)

Make this classic + delicious pumpkin roll recipe!

pumpkin snickerdoodle skillet cake cooling on rack

Pumpkin Snickerdoodle Skillet Cake with Brown Sugar Whipped Topping

The perfect fall dessert! Impress your family and friends with this Pumpkin Snickerdoodle Skillet Cake. Serve it with an easy Brown Sugar Whipped Topping or ice cream.
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5 from 1 vote
Servings: 8 pieces
Author: Ann Drake
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour 20 minutes
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For the Cake

  • 3/4 cup butter softened
  • 3/4 cup Sugar
  • 1/2 cup brown sugar
  • 3/4 cup pumpkin puree
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 1/2 cups Flour
  • 2 teaspoons Baking Powder
  • 1/4 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon cream of tartar
  • 1 cup salted caramel morsels can also use pumpkin spice morsels or cinnamon chips

For the Sugar Sprinkle

  • 1/2 cup Sugar
  • 1 teaspoon pumpkin pie spice or cinnamon

For the Brown Sugar Whipped Topping

  • 1 8 oz. container Cool Whip or any whipped topping
  • 1/2 cup brown sugar
  • 1 teaspoon pumpkin pie spice or cinnamon


  • Preheat oven to 350 degrees F.
  • Butter a 10 inch cast iron skillet. Set aside.
  • In a large mixing bowl, add the butter, both sugars, pumpkin, eggs, and vanilla. Beat with an electric mixer for 1 minute.
  • In a separate bowl, whisk together the flour, baking powder, salt, pumpkin pie spice, and cream of tartar.
  • In three increments, add the flour mixture to the butter/sugar mixture. Scrape the sides of the bowl.
  • When all ingredients are combined, beat on medium-high speed for 1 minute.
  • Spoon the batter into the prepared cast iron skillet. Spread to the sides.
  • To make the sugar sprinkle, combine the 1/2 cup sugar and 1 teaspoon pumpkin pie spice in a small bowl. Whisk to combine. Sprinkle over batter.
  • Sprinkle salted caramel morsels on top of the sugar sprinkle.
  • Place skillet in center of oven. Bake for 40 minutes.
  • While the cake is baking, make the brown sugar whipped topping. Add the brown sugar and cinnamon to the 8 oz. container of whipped topping. Stir well. Refrigerate until ready to use.
  • Cake will rise in the middle and is done when a knife inserted in center comes out clean. The top will be firm to the touch.
  • Cool on wire rack for 20 minutes. Serve with brown sugar whipped topping or ice cream.


A 9 x 9 inch square baking pan can be used. Baking time may need a slight adjustment. 
by Ann Drake
On Sutton Place


Serving: 1piece | Calories: 669kcal | Carbohydrates: 104g | Protein: 7g | Fat: 26g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 377mg | Potassium: 276mg | Fiber: 2g | Sugar: 72g | Vitamin A: 4173IU | Vitamin C: 1mg | Calcium: 152mg | Iron: 3mg
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pumpkin snickerdoodle skillet cake in skillet with piece on a plate

I was so happy that this cake didn’t sink in the middle as it cooled. Sometimes, when I adapt a recipe to my cast iron skillet, that’s what happens. This cake is easy enough for family dinners, but it’s also perfect to take to a gathering or potluck. It could easily feed eight or ten people…and I guarantee no one will go hungry!

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See this recipe
pumpkin snickerdoodles on wire rack
The Best Soft + Chewy Pumpkin Snickerdoodles Recipe
This Pumpkin Snickerdoodles recipe is a twist on the traditional Snickerdoodle cookie. They are the perfect fall cookie, and are great for potlucks, family dinners, or after-school snacks. 
See this recipe

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piece of pumpkin snickerdoodle skillet cake on plate with fork

5 from 1 vote (1 rating without comment)

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  1. Hi Ann,
    I love the centerpiece you made! So easy and beautiful for going from Fall, Thanksgiving, and into Christmas!
    And I can’t wait to make the Pumpkin Snickerdoodle Cake!
    Thank you for a great visit with you today!
    Carol ❤️

  2. This dessert looks amazing, such a great idea!

  3. SueB of Blondin Blogs says:

    thanx for another great sounding recipe; I’ve pinned and will gather the ingredients to try it asap!

  4. Thank you Ann. Your recipes are always delicious and such a treat to receive from you!

  5. Rebecca Hackman says:

    What size was your iron skillet.. I love baking in mine.

  6. Kerryanne says:

    This sounds delicious Ann. I’m not sure I’ll be able to get Pumpkin Pie Spice here, but I’m keen to try it and will search online. Have pinned. Happy fall :)

  7. Great idea.. I will be baking this as soon as I shop!
    Thank you for sharing :)