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Pumpkin Cinnamon Roll Skillet Cake (Gluten Free)

Prep Time10 minutes
Cook Time30 minutes
10 minutes
Servings: 10
Author: Cindy Hopper


  • 1 1/2 cups all purpose flour gluten-free
  • 1/3 cup sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 cup milk of choice
  • 1/2 cup unsalted butter melted
  • 1/2 cup pumpkin puree
  • 1 egg
  • 1 tsp vanilla extract

Sugar + Spice Topping

  • 1/2 cup unsalted butter melted
  • 1/4 cup brown sugar
  • 1.5 tsp pumpkin pie spice

Pumpkin Spice Icing Drizzle

  • 1 cup powdered sugar
  • 1-2 tbsp milk
  • 1 tsp vanilla extract
  • 1/4 tsp pumpkin pie spice


  • Preheat the oven to 350 degrees F. Grease a 9” cast iron skillet with butter and set aside.
  • In a large mixing bowl, stir together gluten free flour, sugar, baking powder, baking soda and salt.
  • In a medium bowl, add milk, ½ cup melted butter, pumpkin puree, egg and vanilla extract. Stir to combine.
  • Pour the wet ingredients into the dry ingredients and mix well to incorporate.
  • Pour cake batter into the prepared skillet and use a spatula to create a smooth even layer.
  • In a small bowl, add ½ cup melted butter, brown sugar, and pumpkin pie spice. Stir to combine. Pour sugar and spice topping over the cake. Use a butter knife to swirl the mixture into the cake batter.
  • Bake in preheated oven for 27-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool for 10 minutes.
  • For the pumpkin spice icing, add powdered sugar, milk, vanilla extract and ¼ teaspoon pumpkin pie spice to a small bowl. Stir to combine. Spoon on the icing, slice and serve.


  • Cake may be stored in an airtight container for up to 3 days.
  • A 9” baking dish may be used in place of a skillet for a similar result.
  • This is a great cake to make ahead up to 24 hours in advance. Simply follow the steps through baking and cover with plastic wrap. Prepare the icing and drizzle on the cake just prior to serving.