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Ingredients
  • subheading: For the Streusel Topping:
  • 1 ½ ounces old-fashioned rolled oats, not quick cooking or instant (about ⅓ cup; 45 g)
  • ½ ounce all-purpose or whole wheat flour (about 1 shy tablespoon; 14 g)
  • ½ ounce light brown sugar (about 1 tablespoon; 14 g)
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ( 2 g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
  • ¼ teaspoon ground ginger
  • ¼ teaspoon grated  nutmeg
  • ⅛ teaspoon ground cloves
  • 1 ounce unsalted butter, softened to about 70°F/21°C (2 tablespoons; 30 g)
  • 2 ounces white chocolate, such as Green & Blacks (about ⅓ cup; 55 g), chopped into ¼-inch pieces
  • 4 ounces raw pecan pieces (about ⅔ cup; 110 g)
  • subheading: For the Pumpkin Skillet Batter:
  • 9 ounces all-purpose flour, such as Gold Medal (about 2 cups, spooned; 255 g)
  • 4 ounces white chocolate, such as Green & Blacks (about ⅔ cup finely chopped; 110 g)
  • 1 ½ ounces malted milk powder, such as Carnation or Hoosier Hill Farms, (about 3 tablespoons; 45 g)
  • 10 ounces light brown sugar (about 1 ¼ cups, gently packed; 280 g)
  • 5 ounces unsalted butter, pliable but cool, about 60°F/16°C (about 10 tablespoons; 140 g)
  • 1 ½ teaspoons ( 6 g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
  • 1 teaspoon baking powder
  • ⅛ teaspoon grated nutmeg
  • ½ ounce vanilla extract (about 1 tablespoon; 15g)
  • 1 large egg, straight from the fridge (about 1 ¾ ounces; 50g)
  • 4 ounces pumpkin or butternut squash purée, canned or homemade (about ½ cup; 110 g)
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