Pumpkin Skillet Cake

  • Cooking time30
  • Prep time10
  • Servings24
recipe image Pumpkin Skillet Cake


  • 2.25 cups all-purpose flour
  • 1 tsp. baking soda
  • 0.5 tsp. salt
  • 1 cup (2 sticks) Becel® salted margarine sticks
  • 1 cup firmly packed light brown sugar
  • 0.25 cup granulated sugar
  • 2 large eggs
  • 1 tsp. vanilla extract
  • 1 cup unsweetened pure pumpkin puree
  • 1 cup semi-sweet chocolate chips
  • 1 tsp. PLUS 1/8 tsp. (0.5 mL) ground cinnamon, divided
  • 0.5 tsp. ground ginger
  • 3 ounces reduced fat cream cheese, at room temperature
  • 2 Tbsp. icing sugar
  • 1 Tbsp. milk


Preheat oven to 375°F (190° C). Spray large nonstick, ovenproof** skillet with no-stick cooking spray; set aside. Combine flour, baking soda and salt in medium bowl; set aside. Beat Becel® sticks with sugars in large bowl. Beat in eggs and vanilla until blended. Gradually add in flour mixture; beat just until blended.Stir in pumpkin, chocolate chips, 1 tsp. (5 mL) cinnamon and ginger. Spread into prepared skillet. Bake 30 minutes or until toothpick inserted in center comes out clean. Cool completely on wire rack. Combine cream cheese, remaining 1/8 tsp. (0.5 mL) cinnamon, icing sugar and milk in small bowl. Drizzle over cake. Cut into 24 pieces.