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Let me tell you about a few things I have noticed this week. I had to put a sweater on when I left the house yesterday, I slept with the ceiling fan off last night for the first time since May, my children are again fighting over the blanket on the couch in the TV room, my coconut oil is in solid form and after a very windy day yesterday the sidewalks are covered with  leaves. Do you see where I’m going with this? Yep, it’s Fall. Our calender has said so for a few weeks but the weather here in Portland has had it’s own ideas about what season it is. We still haven’t seen a drop of rain in months but I know it will come, it always does. So with the official arrival of Fall it’s now pumpkin time…

Pumpkin Skillet Cake

dry ingredients:

2 cups flour (whole wheat pastry, spelt, all-purpose or a combo)

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

2 tsp. cinnamon

1/2 tsp. nutmeg

1/2 tsp. ginger

1/4 tsp. allspice

wet ingredients:

1 flax egg (1 Tbsp. ground flax seed whisked with 3 Tbsp. warm water)

1/2 cup coconut oil, melted

2/3 cup sugar (I used half brown sugar and half regular)

1 cup pumpkin puree

1 tsp. vanilla extract

1 Tbsp. apple cider vinegar

fold in:

1/2 cup pecans, toasted or raw

1/2 cup white chocolate chips

Combine dry ingredients in a medium mixing bowl, set aside.

Combine wet ingredients in a small bowl, whisking until well combined.

Add wet ingredients to the dry, mixing until just combined.

Fold in the nuts and chocolate chips.

Transfer batter to a well oiled cast iron skillet (or a 9 in. cake pan) and bake at 350 degrees for about 30 minutes. Allow cake to cool in pan for about 15-20 minutes before cutting.