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!
More pumpkin recipes…
|Pumpkin Pie Cheesecake (No Bake)||Pumpkin Pie||Pumpkin Scones||Pumpkin Cheesecake Chocolate Brownies|
|Pumpkin Spiced Baked Donuts||Pumpkin Cupcakes||Gingerbread & Pumpkin Cake Truffles|
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Easy Pumpkin Traybake
Easy sponge with pumpkin puree and spices, topped with cream cheese frosting
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
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
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
If you like this, check out more of my Traybake recipes!
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