Pumpkin usually gets all the attention during October, but I love making pumpkin desserts during any of the fall or winter months. This Pumpkin Chocolate Chip Skillet Cake—sponsored by Vons—is a warm and comforting cake perfect for a chilly evening or a special Holiday occasion.
This post may contain affiliate links.
Prepared in a 10-inch cast iron skillet, this cake is flavored with O Organics® Canned Pumpkin, O Organics Pumpkin Spice, brown sugar, vanilla and bourbon. Bittersweet chocolate chips are folded into the batter, so you’ll get a bit of melty, gooey chocolate with each bite. Pepitas, chocolate chips and turbinado sugar are sprinkled on top to really take things to the next level.
This Pumpkin Chocolate Chip Skillet Cake is similar to a classic pumpkin bread, but I actually find it easier to cook in a skillet, because there’s minimal risk of undercooking the cake (something that can easily happen in a loaf pan). Also, you get more surface area for toppings! Continue reading for the recipe.
During the Holiday season, Vons has a fab selection of seasonal ingredients perfect for any baking project. In addition to the O Organics Canned Pumpkin and Pumpkin Spice, I also used Signature SELECT™ Flour and Brown Sugar. I particularly love their O Organics products, because I’m always looking to incorporate more organic foods and ingredients into my daily diet.
I found all of these ingredients in the baking section of my local Vons, but I also noticed they had a Holiday cooking display with many of these ingredients conveniently displayed. Vons also offers Grocery Delivery and DriveUp & Go™ so you can easily get your Holiday baking supplies while maintaining social distancing. You can also find these products at any of the Albertsons Companies family of stores, including Albertsons, Safeway, ACME Markets, Jewel-Osco, Randalls, Shaw’s Supermarket, Star Market, and Tom Thumb.
This cake mainly comes together in a stand mixer, but you could certainly use a hand mixer instead. The combination of sour cream and baking soda provide the leavening here, resulting in a moist crumb that’s not stodgy (Yes, I’ve been watching a lot of GBBO recently!).
I baked this cake in a smaller cast iron skillet (10 inches). If you don’t have one of those, feel free to use an 8-inch square cake pan instead. You could also bake this cake in a loaf pan or split the batter up and bake as muffins. You’ll need to adjust the timing in both of those instances.
Pumpkin Chocolate Chip Skillet Cake
- 1 1/2 cups (180 grams) all purpose flour
- 2 teaspoons O Organics Pumpkin Spice
- 1 teaspoon baking soda
- 3/4 teaspoon fine grain sea salt
- 1/2 cup (1 stick) unsalted butter, at room temperature, plus more for greasing the pan
- 1/2 cup sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 1 cup O Organics Canned Pumpkin
- 1/2 cup sour cream
- 1/2 tablespoon bourbon (optional)
- 1 teaspoon vanilla extract
- 3/4 cup bittersweet chocolate chips
Toppings: Bittersweet chocolate chips, pepitas, turbinado sugar
Preheat an oven to 350°F and place an oven rack in the middle position. Grease a 10-inch cast iron skillet with butter. Line the bottom with a round of parchment paper, then grease that with butter as well.
Place flour, pumpkin spice, baking soda and sea salt in a medium bowl, whisking to combine. Set aside. Place butter, white sugar and brown sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium until light and fluffy (about 4 minutes).
Beat in eggs, 1 at a time, until incorporated. Add canned pumpkin, sour cream, bourbon and vanilla, mixing until well combined. At this point, it may look like the mixture has broken (lumpy), but that’s ok. In two additions, mix in dry ingredients just until combined. Stir in chocolate chips.
Transfer batter to the prepared skillet and smooth out the top using an offset spatula. Evenly sprinkle more chocolate chips, pepitas and turbinado sugar on top. I used about 2 tablespoons of chocolate chips, 4 tablespoons pepitas and 1 tablespoon turbinado sugar.
Bake until the center is completely set (35 to 40 minutes) and a toothpick inserted in the middle the cake comes out clean. Transfer skillet to a cooling rack and let cool completely before serving.
This is a sponsored post written by me on behalf of Vons. All opinions are 100% mine.9