Ricotta Pumpkin Skillet Cake with Maple Spice

Why You’ll Love This Recipe

• Unbelievably moist crumb from creamy ricotta plus pumpkin puree.
• Maple-sweetened and warmly spiced—cozy fall aroma in every slice.
• One bowl, no mixer; bakes right in a cast-iron skillet for crisp, caramelized edges.
• Weeknight-easy yet brunch-worthy, ready in under an hour.

Grocery List

• Produce: 1 small orange (for optional zest)
• Dairy: Whole-milk ricotta, 2 large eggs, unsalted butter, milk (for optional glaze)
• Pantry: All-purpose flour, baking powder, baking soda, fine sea salt, cinnamon, ground ginger, nutmeg, cloves, pumpkin puree, pure maple syrup, light brown sugar, granulated sugar, turbinado sugar, neutral oil, vanilla extract, pepitas (optional), powdered sugar (for glaze)

Full Ingredients

For the Ricotta–Pumpkin Skillet Cake (10-inch)

• 1 1/2 cups (190 g) all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine sea salt
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/8 tsp ground cloves
• 3/4 cup (180 g) whole-milk ricotta
• 3/4 cup (180 g) pumpkin puree (not pumpkin pie filling)
• 1/2 cup (120 ml) pure maple syrup
• 1/4 cup (50 g) packed light brown sugar
• 1/3 cup (80 ml) neutral oil (such as grapeseed or light olive oil)
• 2 large eggs, at room temperature
• 2 tsp vanilla extract
• 1 tsp finely grated orange zest (optional, but lovely)
• 2 tbsp turbinado sugar, for topping
• 2 tbsp pepitas (pumpkin seeds), optional for topping

To Prepare the Skillet

• 1 tbsp unsalted butter, softened
• 1 tbsp granulated sugar (for dusting the pan)

Optional Maple Glaze

• 1/2 cup (60 g) powdered sugar
• 2 tbsp pure maple syrup
• 1–2 tsp milk (as needed for consistency)
• Pinch fine sea salt

Step-by-Step Instructions

Step 1: Heat the oven and prep the skillet

Position a rack in the center of the oven and preheat to 350°F (175°C). Generously butter a 10-inch cast-iron skillet with 1 tablespoon unsalted butter, then sprinkle in 1 tablespoon granulated sugar. Rotate and tap the skillet so the sugar coats the bottom and about 1 inch up the sides; shake out any excess. This light sugar crust helps the cake release and gives the edges a gentle crunch.

Step 2: Whisk the dry ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until the spices are evenly distributed. Set aside.

Step 3: Mix the wet ingredients

In a large bowl, whisk the ricotta until creamy, about 15 seconds. Add the pumpkin puree, maple syrup, brown sugar, oil, eggs, vanilla, and orange zest (if using). Whisk until smooth and fully combined; there should be no streaks of egg or ricotta.

Step 4: Combine wet and dry

Add the dry ingredients to the wet mixture. Using a flexible spatula, fold gently just until the flour disappears and no dry pockets remain. Avoid overmixing—stop as soon as the batter is evenly blended. The batter will be thick and silky.

Step 5: Pan, top, and bake

Scrape the batter into the prepared skillet and smooth the top. Sprinkle evenly with the turbinado sugar and pepitas (if using). Bake for 35 minutes, until the top is set and a toothpick inserted into the center comes out with a few moist crumbs attached. Start checking at 30 minutes as skillet heat can vary.

Step 6: Cool briefly and glaze (optional)

Cool the cake in the skillet on a rack for 10 minutes. If glazing, whisk powdered sugar, maple syrup, a pinch of salt, and 1–2 teaspoons milk until thick but pourable. Drizzle over the warm cake so it sinks slightly into the cracks and sets glossy.

Step 7: Slice and serve warm

Cut the cake into wedges right in the skillet and serve warm or at room temperature. The edges will be lightly caramelized, and the center will be plush and tender—perfect with coffee or a scoop of vanilla ice cream.

Pro Tips

• For the most tender crumb, measure flour by weight (190 g) or fluff, spoon, and level—never pack the cup.
• Room-temperature eggs and ricotta blend more smoothly and help the cake rise evenly.
• If your ricotta is very wet, lightly drain it through a fine-mesh sieve for 10 minutes to avoid a dense cake.
• Dusting the skillet with sugar (instead of flour) creates a delicate, caramelized crust and easy release.
• Doneness cues matter: look for a softly domed top and a tester with moist crumbs—not wet batter.

Variations

• Brown-Butter Boost: Replace the neutral oil with 6 tbsp browned unsalted butter (cooled to warm). Adds nutty depth.
• Maple-Pecan Streusel: Mix 1/3 cup flour, 1/4 cup chopped pecans, 2 tbsp brown sugar, and 2 tbsp melted butter; crumble over the batter before baking.
• Gluten-Free Swap: Use a 1:1 gluten-free baking flour with xanthan gum; if batter seems very thick, stir in 1–2 tbsp milk.

Storage & Make-Ahead

Store cooled cake, covered, at room temperature for up to 2 days or refrigerated up to 4 days. For longer storage, wrap slices and freeze up to 2 months; thaw at room temperature, then warm in a 300°F (150°C) oven for 8–10 minutes. If using the maple glaze, note it may absorb slightly during storage—add a fresh drizzle before serving for shine.

Nutrition (per serving)

Approximate values (without glaze): 340 calories; 14 g fat; 45 g carbohydrates; 7 g protein; 2 g fiber; 25 g sugars; 200 mg sodium.