Easy Pumpkin Traybake

Easy sponge with pumpkin puree and spices, topped with cream cheese frosting

Course Dessert

Cuisine American

Keyword Cake

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Servings

Calories 476kcal

Author thebakingexplorer

Ingredients

For the sponge

225 g Light brown soft sugar
125 ml Vegetable oil
3 Eggs large
200 g Pumpkin puree
275 g Self raising flour
2 tsp Cinnamon
½ tsp Mixed spice
¼ tsp Ground ginger
¼ 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

Metric - US Customary

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

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 live in a place where pumpkin pie spice mix is easily available, then you can use 3 tsp of that instead of the mix of spices I've listed in the recipe.

Nutrition