Which of those word combinations do you think makes this kind of the best thing ever?
Pumpkin pie? Skillet coffeecake? Skillet Pumpkin Pie Coffeecake?
Friends, there is pumpkin pie ribboned through the center of this soft, cinnamony cake…
We needed even more fall yum at my house and I was craving coffeecake. I needed one with the taste and essence of pumpkin pie because something about this weather just brings on the pumpkin pie cravings, does it not? And I wanted a gorgeous skillet dessert. Somehow, it’s just more…well, more authentic. You can certainly make this in a baking dish — for heaven’s sake, don’t let the skillet scare you off.
But if you kind of need cinnamon and streusel and pie, and cake, and fall goodness in one warm, delicious spot, I’m your girl and THIS is your recipe!
Three parts: cake, pie filling, streusel. You’ve so got this.
Begin with the cake.
Cream 1/2 c. butter,
and 3/4 c. sugar for 2-3 minutes.
Add three eggs one at a time beating well after each addition.
Add 1 tsp. vanilla.
In a separate bowl, mix the following dry ingredients:
2 c. flour,
1 tsp. baking powder,
and 1 tsp. baking soda,
a pinch of salt,
and 1 tsp. cinnamon.
Mix the dry ingredients into the wet ingredients.
Mix in 1 c. vanilla or plain yogurt.
In a small bowl, combine 15 oz. of pumpkin puree (not pie filling),
1/3 c. sugar,
and 1 tsp. pumpkin pie spice.
Blend the following until crumbly:
1 c. brown sugar (I used dark)
2 heaping teaspoons cinnamon,
and 1/3 c. butter.
Now to assemble! Spray coconut oil baking spray into a 12″ cast iron skillet. A 9×13″ baking dish will work as well.
Spoon half of the cake batter into the pan, and then half of the streusel over it.
Spread all of the pumpkin filling over the first two layers.
Carefully spread the remaining cake batter and then remaining streusel on the top. Sprinkle with chopped nuts if desired.
Bake for 45-55 minutes or until a toothpick comes out clean!
Serve warm with a scoop of vanilla ice cream or just a delicious cup of coffee.
- ½ c. butter
- ¾ c. sugar
- 3 eggs
- 1 tsp. vanilla
- 2 c. flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- pinch of salt
- 1 tsp. cinnamon
- 1 c. vanilla (or plain) yogurt
- 15 oz. pumpkin puree (not pie filling)
- ⅓ c. sugar
- 1 egg
- 1 tsp. pumpkin pie spice
- 1 c. dark brown sugar (can use light)
- ⅓ c. butter
- 2 heaping tsp. cinnamon
- chopped nuts if desired.
- Preheat the oven to 350 degrees.
- Use a mixer to cream the butter and sugar together well.
- Add eggs one at a time, beating well after each addition.
- Add vanilla and mix.
- In a separate bowl, mix the flour, baking powder, baking soda, salt, and cinnamon.
- Add dry ingredients to the wet ingredients.
- Mix in the yogurt.
- Make the filling ingredients by mixing the pumpkin, egg, sugar, and pumpkin pie spice in a small bowl.
- Mix the streusel ingredients in another small bowl by mixing the brown sugar, butter, and cinnamon.
- To assemble, spray a 12" cast iron skillet with coconut oil baking spray and then layer the following: ½ the cake batter, ½ of the streusel, all of the pumpkin filling, the remaining cake batter, the remaining streusel and nuts, if desired.
- Bake for 45-55 minutes or until a toothpick in the center comes out clean.