Go Back

Pumpkin Skillet Coffee Cake with Streusel Topping

A tender spiced pumpkin cake baked in a skillet and finished with buttery cinnamon streusel for an easy autumn treat.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Servings: 8
Course: Dessert
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 3/4 cup pumpkin purée not pie filling
  • 1/2 cup packed brown sugar
  • 1/3 cup neutral oil
  • 1 large egg
  • 1/3 cup plain yogurt or sour cream
  • 1 teaspoon vanilla
  • Streusel: 1/2 cup flour 1/3 cup brown sugar, 1/2 teaspoon cinnamon, 4 tablespoons cold cubed butter, and 1/3 cup chopped pecans or oats (optional)

Equipment

  • 8- or 9-inch oven-safe skillet
  • Two mixing bowls
  • Whisk
  • Rubber spatula
  • Pastry cutter or fingertips

Method
 

  1. Step 1: Heat oven to 350°F (175°C). Grease an 8- or 9-inch oven-safe skillet. If needed, line the base with parchment.
  2. Step 2: For the streusel, combine flour, brown sugar, cinnamon, and optional pecans or oats. Work in cold butter until uneven crumbs form. Refrigerate while making the batter.
  3. Step 3: Whisk flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt in a large bowl.
  4. Step 4: In a second bowl, whisk pumpkin, brown sugar, oil, egg, yogurt, and vanilla until smooth.
  5. Step 5: Fold wet ingredients into dry ingredients just until no dry flour remains. Avoid overmixing.
  6. Step 6: Spread batter in the skillet and sprinkle chilled streusel evenly over the top without pressing it down.
  7. Step 7: Bake 30–38 minutes, until the center springs back lightly and a toothpick inserted into the cake comes out with a few moist crumbs. Cool at least 15 minutes before slicing.

Notes

Let the cake cool briefly so the crumb sets and the streusel stays crisp.