In this post: 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.
*Affiliate links included. Click HERE for my disclosure statement.
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.
- 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.)
Pumpkin Snickerdoodle Skillet Cake Recipe
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!