Name: Pumpkin Cinnamon Roll Skillet Cake with Spice Icing
Prep time: 10 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 1 ½ cups all-purpose flour; ⅓ cup sugar (white or brown); 2 teaspoons baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; ¾ cup milk of choice; ½ cup unsalted butter, melted; ½ cup pumpkin puree; 1 egg; 1 teaspoon vanilla extract; ½ cup unsalted butter, melted; ¼ cup brown sugar; 1½ teaspoons pumpkin pie spice; 1 cup powdered sugar; 1–2 tablespoons milk; 1 teaspoon vanilla extract; ¼ teaspoon pumpkin pie spice

Why You’ll Love This Recipe

I love that this recipe gives me all the cozy vibes of fall baking without needing to fuss with yeast dough or long rising times. The pumpkin puree makes the cake moist and tender, while the spiced swirl melts into every bite. I also like how easy it is to bake and serve right from the skillet—it feels rustic and comforting, perfect for sharing with friends or family. And that spiced icing drizzled on top? It’s the perfect finish.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Dough:
1 ½ cups all-purpose flour
⅓ cup sugar (white or brown)
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
¾ cup milk of choice
½ cup unsalted butter, melted
½ cup pumpkin puree
1 egg
1 teaspoon vanilla extract

For the Spice Glaze:
½ cup unsalted butter, melted
¼ cup brown sugar
1 ½ teaspoons pumpkin pie spice

For the Pumpkin Spice Icing:
1 cup powdered sugar
1–2 tablespoons milk
1 teaspoon vanilla extract
¼ teaspoon pumpkin pie spice

Directions

I preheat my oven to 350°F (175°C) and grease a 9-inch cast iron skillet with butter.
In a large bowl, I whisk together flour, sugar, baking powder, baking soda, and salt.
In a medium bowl, I mix milk, melted butter, pumpkin puree, egg, and vanilla until smooth.
I pour the wet ingredients into the dry and stir until just combined.
I spread the batter evenly into the prepared skillet.
In a small bowl, I mix melted butter, brown sugar, and pumpkin pie spice, then pour it over the batter. Using a butter knife, I swirl it into the cake in circular motions.
I bake the cake for 27–30 minutes, until a toothpick inserted into the center comes out clean.
I let it cool for about 10 minutes before drizzling with pumpkin spice icing made from powdered sugar, milk, vanilla, and pumpkin pie spice.
I slice and serve it warm right from the skillet.

Servings and timing

This recipe makes 10 servings. It takes about 10 minutes to prepare, 30 minutes to bake, plus 10 minutes of cooling, for a total of 50 minutes.

Variations

I sometimes add chopped pecans or walnuts for crunch. When I want extra spice, I increase the pumpkin pie spice or add a pinch of cinnamon and nutmeg. For a creamier topping, I swap the glaze for a cream cheese frosting. If I want to serve it more like a breakfast treat, I cut back slightly on the sugar for a less sweet version.

Storage/Reheating

I store leftovers covered at room temperature for up to 2 days, or in the refrigerator for up to 4 days. To reheat, I warm slices in the microwave for about 15 seconds, or cover the skillet with foil and reheat in a 300°F oven until warm. The icing softens but stays delicious.

FAQs

Can I make this cake without a cast iron skillet?

Yes, I can bake it in a greased 9×9-inch square pan or an 8-inch round cake pan instead.

Can I use canned pumpkin pie filling instead of puree?

No, I prefer using plain pumpkin puree. Pumpkin pie filling already has sugar and spices added, which would make the cake overly sweet.

Can I make this cake ahead of time?

Yes, I can bake it a day ahead and add the icing just before serving. Warming it slightly in the oven before serving makes it taste fresh again.

Can I freeze this skillet cake?

Yes, I can freeze it (without icing) for up to 2 months. I thaw it overnight in the fridge and then add the icing once reheated.

What can I serve with this cake?

I like serving it with a scoop of vanilla ice cream, a dollop of whipped cream, or a hot cup of coffee or chai tea.

Conclusion

I love how this Pumpkin Cinnamon Roll Skillet Cake combines the flavors of cinnamon rolls with the ease of a simple cake. With its pumpkin base, spiced swirl, and sweet icing, it’s a dessert that feels perfectly cozy for fall. Whether I serve it for brunch, dessert, or a holiday gathering, it’s always a crowd-pleaser.

Pumpkin Cinnamon Roll Skillet Cake with Spice Icing