Pumpkin Traybake – Easy Halloween Pumpkin Cake

July 13, 2021Sew White

In this pumpkin traybake (pumpkin sheet cake) I create a beautiful light pumpkin sponge cake which is a perfect base for a yummy Halloween cake. The soft pumpkin puree with spices, within the soft sponge cake, adds a lovely moist texture and flavour to this perfect Autumn / fall cake. This pumpkin sheet cake with cream cheese icing is a perfect centre piece for a Halloween party!

spiced pumpkin traybake

This easy pumpkin cake recipe UK (US measurements are available in the recipe too) is a lovely light sponge cake mixed with pumpkin puree and the iconic autumn-winter spices. The pumpkin puree adds a lovely texture to the cake. It is a great way to use up a leftover pumpkin from pumpkin carving.

What do I need for a pumpkin cake?

A pumpkin cake recipe sounds complicated but I promise this pumpkin traybake is easy. It’s a beautiful soft pumpkin sponge made with easy to find ingredients.

  • Pumpkin puree. For this recipe you can use canned pumpkin or homemade. Both will work. Which ever type you use make sure it’s not too wet/moist. If it is drain it or squeeze the pumpkin to get any moisture out. This is unlikely but it’s worth noting.
  • Butter. Most butters will work for this pumpkin sheeet cake recipe. I used unsalted butter for this recipe but a baking block like Stork butter works really well too.
  • Dark brown soft sugar. It works so well for this recipe as the dark sugar really boosts the flavour of the pumpkin and spices in the finished bake. If you don’t have dark brown soft sugar, light brown soft sugar will work. If you can’t either than
  • Caster sugar
  • Eggs
  • Plain flour / all purpose flour
  • Baking powder – to help it rise
  • small pinch salt
  • ground ginger and ground cinnamon
  • semi skimmed milk – the milk is mostly so if the mix is too thick we can thin it out a litte. Depending on the type of pumpkin puree you have, you might not need the whole amount of milk. Add a little at a time until the mix is smooth and easy to mix.
pumpkin sheet cake with cream cheese icing
pumpkin sponge cake with pumpkin puree topped with mini pumpkin candy

What can I serve with a pumpkin traybake?

The best things you can serve with this absolutely delicious spiced pumpkin traybake is a Halloween candy and sweets in my opinion. There are of course many options to serve with a pumpkin traybake. The best I can suggest are:

  • Autum berries like blackberries. This adds a sharpness to the cake and the flavours do work very well together.
  • Vanilla ice cream. If you don’t like cream cheese frosting but still want something creamy to serve with it, then a scoop of ice cream really does the trick.

Pumpkin sheet cake with cream cheese icing

Pumpkin cake, like carrot cake, works with a cream cheese icing so incredibly well. My cream cheese buttercream icing is beautifully soft and yet holds its shape so is perfect for decorating. You don’t need to decorate this cake but the cream cheese icing acts as a very good starting place for decorating if you want to use your Halloween candy and sweets. A pumpkin sheet cake with cream cheese icing is a wonderful centre piece for a Halloween party.

How to make cream cheese icing for a pumpkin sponge

Making cream cheese icing is very easy to do and you can make it in a mixer, with hand mixer or by hand (but it will be tougher mix). Here are my top tips I have for creating cream cheese buttercream:

  • You can either use branded or supermarket own brand. They both work, however when you open the packet drain off any excess liquid.
  • If the mixture is runnier than it should be, add more icing sugar to thicken it up. You want it to be thick enough to hold its shape but smooth enough to be easily spreadable. You can add more icing sugar to help thicken it up. Add a little at a time and make sure it is sieved before you add it.
  • Adding flavour to the cream cheese icing is easy. I would recommend using vanilla bean paste if you want a vanilla flavour. It’s thicker and won’t make the mixture runny. If you want to add autumn/fall spices then sieve them into the icing sugar and mix them intogether.

Can I use homemade pumpkin puree in a cake?

Yes you can use the homemade puree in a pumpkin cake. If you use homemade puree you also have the option of how smooth you want it. You can choose to have it more shredded and coarse. Or make the puree smooth with a blender before adding it to the cake.

how to cook pumpkin pin

Check out my how to cook pumpkin guide. See how to take your pumpkin and transform it into a gorgeous baked vegetable. Once cooked the pumpkin is perfect for use in savoury dishes. Or you can pop it into the blender to make puree. This can be used in this pumpkin sheet cake recipe. It is a great way to make your own pumpkin filling and is very easy too. If I can do it, you can too!

Looking for other recipes that use pumpkin? Or need some Halloween ideas…Check these out

Pumpkin Brownies
These pumpkin brownies are absolutely delicious and so easy to make. The mix of fudgy chocolate brownie and pumpkin is a match made in heaven. These pumpkin pie brownies are a perfect Halloween dessert and a great way to use up your leftover pumpkin from pumpkin carving.
Check out this recipe
Easy Chocolate Pumpkin Tart
If you love pumpkin pie then this easy chocolate pumpkin tart takes it to the next level. A simple chocolate tart recipe with only 5 ingredients, this recipe is a perfect Halloween dessert. A chocolate pumpkin pie is the best way to use your pumpkin puree for a delicious fall dessert.
Check out this recipe
Easy Halloween Chocolate Cake
If you are looking for an Easy Halloween Chocolate Cake then you need this easy Halloween sheet cake recipe. An easy way to use up leftover Halloween candy and create a beautiful piece perfect for a Halloween party. The Easy Halloween Cake is a simple chocolate sponge traybake decorated with a rich chocolate cream cheese buttercream. For the easy Halloween cake decoration I used my favourite Halloween sweets.
Check out this recipe
Halloween Cheesecake – Easy No Bake Recipe
Are you looking for a delicious way to use up your Halloween candy? Then check out this delicious No Bake Halloween Cheesecake. This can be made ahead of your Halloween party and topped with your delicious Trick or Treat candy. A fantastic centre piece and show stopper for a Party food too! The best of Easy Halloween Desserts!
Check out this recipe

What Equipment do I need?

The main thing you need to make this Halloween pumpkin cake is a large traybake cake tin / cake pan. I used a 9 inch by 12 inch traybake tin. It makes a good thickness of finished cake and also is brilliant to help transport the cake if you need to. I bought the Lakeland tin but you can find this size on amazon and other places too.

Can I add pumpkin to a sponge cake?

Yes you can. Pumpkin puree is a great addition to a cake or traybake. The pumpkin puree in the cake keep the finished cake moist and soft. It also acts as a great vessel for adding Halloween spices. It also adds a lovely texture to the cake.

When you make a pumpkin traybake cake you use homemade puree or shopbought. Both will work. Using pureed pumpkin from cooked pumpkin will keep the cake soft. You could finely chop up the cooked pumpkin you have but I would recommend a smooth puree or at least blended until slightly smoother. Lumps of pumpkin might stop the cake from cooking evenly. Puree makes sure the finished bake is level once baked.

pumpkin traybake decorated with marshmallow pumpkins

Pin me for later or follow me @sewwhiteblog on Pinterest for my latest recipes and to discover of my others.

pumpkin traybake pin
pumpkin sponge cake
pumpkin sheet cake pin
spiced pumpkin traybake pin

Pumpkin Traybake Cake

Sisley White
In this pumpkin traybake (pumpkin sheet cake) I create a beautiful light pumpkin sponge cake which is a perfect base for a yummy Halloween cake. The soft pumpkin puree with spices, within the soft sponge cake, adds a lovely moist texture and flavour to this perfect Autumn / fall cake.
Prep Time 25 mins
Cook Time 35 mins
Decorating Time 20 mins
Total Time 1 hr 20 mins
Course Bakes, Cakes, Party Food, Sweet Treats
Cuisine American, English, International
Servings 12 Large Slices
Calories 667 kcal

Equipment

  • 9 inch x 12 inch cake tin
  • greaseproof paper
  • Mixing bowl x 2
  • Wooden spoon
  • Kitchen Scales
  • Electric whisk

Ingredients
 
 

  • 380 g unsalted butter (or baking block like Stork)
  • 100 g dark brown soft sugar
  • 250 g caster sugar
  • 4 medium eggs
  • 400 g plain flour / all purpose flour
  • 0.5 teaspoon baking powder
  • small pinch salt
  • 3 teaspoons ground ginger
  • 3 teaspoon ground cinnamon
  • 400 g pumpkin puree
  • 150 ml semi skimmed milk (add gradually as the pumpkin might add enough liquid)

Ginger Cream Cheese Buttercream Frosting

  • 125 g unsalted butter
  • 150 g icing sugar / confectioners sugar
  • 1 teaspoon ground ginger
  • 180 g cream cheese
  • Halloween Sweets and Candy
  • Sprinkles (optional)

Instructions
 

Pumpkin Traybake

  • Preheat the oven to 180ºC / 356ºF / Gas Mark 4.
  • Grease and line a 9 inch by 12 inch traybake cake tin with greaseproof paper.
  • In a large mixing bowl cream together the butter and sugars until light and fluffy.
  • Add the eggs and mix in.
  • Sieve the flour, baking powder and the salt in to the mixing bowl.
  • Mix in the pumpkin puree and spices you want to have. I recommend cinnamon and ground ginger.
  • Gently add in the milk. If it starts to curdle add 1 tablespoon of plain flour.
  • Pour the mix into the prepared tin and level out. Gently tap the tin on the worktop to remove any air bubbles.
  • Bake fro 35-40 minutes until the centre of the cake is cooked – use a cake tester or skewer to check. If the tester comes out clean the cake is cooked. If it has pieces of uncooked cake on leave the cake to cook for a few minutes more and test again.
  • Leave in the tin to cool for 30 minutes and then remove from the tin to cool completely.

Cream Cheese Buttercream

  • Make sure the unsalted butter is at room temperature as it will help make it a lot easier to make.
  • Using a hand mixer, mix the butter and icing sugar.
  • Add the cream cheese and create a smooth mix. It should be more thick than runny and will hold its shape. If it's too runny add a tablespoon of icing sugar at a time and whisk until it thickens up.
  • Smear the cream cheese buttercream thickly over the cold pumpkin cake.
  • Decorate with Halloween candy and sweets. Then serve and enjoy.

Video

Notes

•The cake will last for up to 5 days in an air tight container.
•Store somewhere cool but not the fridge.
•For the best results use the eggs and butter from room temperature.

Nutrition

Calories: 667kcalCarbohydrates: 71gProtein: 8gFat: 42gSaturated Fat: 26gCholesterol: 162mgSodium: 97mgPotassium: 262mgFiber: 5gSugar: 42gVitamin A: 1332IUCalcium: 68mgIron: 3mg

Please note that the nutrition information provided above is approximate and meant as a guideline only.

Keyword Fun Halloween Food, Halloween dessert, Pumpkin Cake, pumpkin cake recipe uk, pumpkin cake recipes, Pumpkin Sheet Cake, pumpkin sheet cake with cream cheese icing, pumpkin sponge cake, Pumpkin Traybake, roast pumpkin traybake cake
Tried this recipe?Let us know how it was!

1 Comments

  • Nickki

    September 13, 2021 at 3:44 pm

    This pumpkin cake looks so delicious – I love the little pumpkins, very cute! Perfect for Autumn!

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Previous Post Next Post