If you’re looking for a quick and simple recipe to satisfy your loved ones, keep the trick or treaters happy or for a Halloween bake sale, then this Easy Pumpkin Traybake is here to help! Traybakes are so easy to throw together, and the decoration requires minimal effort and is easily customised to your needs. I’ve covered this Easy Pumpkin Traybake with a cream cheese frosting as it pairs so well with the light spiced sponge. You could use a simple vanilla buttercream too if you like. Most important of all, it’s a fast bake and it’s delicious of course!

To make the sponge I whisked together vegetable oil and light brown sugar. Then I added eggs and pumpkin puree. Finally I whisked in flour and spices.

I poured it into my lined tin and spread the mixture out evenly.

It baked for around 25 minutes until it was golden.

While it was cooling, I made the cream cheese frosting from butter, full fat cream cheese, vanilla extract and icing sugar.

I spread it all over the cooled sponge.

I decided to add some orange and bronze sprinkles to jazz up the Easy Pumpkin Traybake before slicing it into squares for serving. You could leave it bare, or add some Halloween themed sprinkles.

The sponge was lovely and light with delicious pumpkin and cinnamon flavour, and the cream cheese frosting was of course beyond yummy, as it always is!

I’m linking this recipe up with Cook Blog Share hosted by Curly’s Cooking, and Fiesta Fridays hosted by Zoale and Life Diet Health.

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5 from 3 votes

Easy Pumpkin Traybake

Ingredients

For the sponge

225 g Light brown sugar
125 ml Vegetable oil
3 Eggs large
200 g Pumpkin puree
275 g Self raising flour
2 tsp Cinnamon
1/2 tsp Mixed spice
1/4 tsp Ground ginger
1/4 tsp Nutmeg

For the frosting

160 g Full fat cream cheese
120 g Butter or baking spread
1 tsp Vanilla extract
280 g Icing sugar
Sprinkles of your choice optional

Instructions

Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, grease and line a 12" x 9" traybake tin
To make the sponge, mix together the oil and light brown sugar until smooth
Then whisk in the eggs and pumpkin puree
Then whisk in the self raising flour, cinnamon, mixed spice, ginger and nutmeg
Pour the mixture into the tin and bake for 25-30 minutes or until a skewer inserted in the centre comes out clean. Leave to cool fully
To make the cream cheese frosting use an electric hand whisk to mix together the butter and icing sugar, when they start to come together, add the cream cheese and vanilla extract and mix until smooth
Spread the frosting on top of the sponge, then add sprinkles of your choice
To serve, slice into squares. Store any leftovers in the fridge and eat within 3 days

Recipe Notes

If you can't get hold of pumpkin puree you could also use grated raw pumpkin, or butternut squash would work too. You can also roast or steam the pumpkin, then puree it and let it cool completely before adding to the mix.

Mixed spice is a British spice blend containing Cinnamon, Coriander Seed, Nutmeg, Clove, Pimento, Ginger. If you can't get hold of it, use a Pumpkin Spice mix instead

You can find more of my Traybake recipes by clicking here!

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10 comments / Add your comment below

These are the perfect pumpkin bake for me. I’m in the process of updating my pumpkin cake bars recipe that was in desperate need of some new photos. I made them last weekend and they didn’t last very long when I took them into work. I can image how tasty these are and I bet they didn’t last long either! Thanks for sharing with #CookBlogShare.

thebakingexplorer says:

09/11/2018 at 11:16 am

Thanks Cat! I am not surprised your pumpkin cake bars were popular too, it’s such a yummy flavour!

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