
Treat yourself this Halloween! There’s nothing tricky in the making of this traybake – a delicious, sweet and spicy sponge, laced with freshly roasted pumpkin puree and topped with crunchy, honey-coated pumpkin seeds.
These guys were just dying to try it. They’ll tell you – it’s a monster hit 🙂

Servings
Makes 16 slices.
Timings
40 mins to peel, chunk and roast the pumpkin. 15 mins to prepare the traybake and then 30 mins to bake at 180C in a fan oven.
You Will Need
- 1 medium-sized pumpkin or other squash
- oil to drizzle for roasting
- 3 large eggs
- 200g vegetable oil
- 140g light muscovado sugar
- 250g self-raising flour
- 1tsp bicarb of soda
- 2 tsp ground cinnamon
- 1tsp ground ginger
- 1tsp grated nutmeg
- runny honey to drizzle
- a handful of pumpkin seeds
Method
- Turn a fan oven on to 180C. Cut and peel the pumpkin into chunks – you will need around 200g. Place on a baking tray and drizzle with oil. Put in the oven for 30 mins until softened and a little caramelised at the edges.
- Grease and line a traybake tin – mine used is 22cm square.
- Crack the eggs into a bowl, and add in the oil and sugar. Mix with an electric whisk until thickened.
- Sieve in the flour, bicarb and spices, and fold in with a spatula to incorporate.
- Once the pumpkin chunks are roasted, tip them into a food processor with blade fitted, and blitz to a puree. This will also help the pumpkin to cool. Add the puree to the bowl and stir to mix in.
- Tip the mixture into the lined traybake tin and level with a spoon. Place in the oven for 30 mins or until nicely browned, and a skewer inserted in the centre comes out clean.
- For the last 5 mins of baking, sprinkle the pumpkin seeds over and drizzle with honey.
- Remove from the oven and leave to cool in the tray. Transfer to a board and cut into slices.

Customise It!
Don’t just save the pumpkin seeds for the topping – chuck another handful into the mixture along with some chopped nuts.
Have fun this Halloween, eat well and don’t let the boogeyman get you! Here’s Echo & the Bunnymen with People Are Strange.
12 replies on “Pumpkin Spice Traybake”
This looks and sounds so yummy!
LikeLiked by 1 person
Thanks! Yes, it tastes frighteningly good!
LikeLiked by 1 person
Love that you used the pumpkin seeds too! Waste not…
LikeLiked by 2 people
I find they make a great crunchy topper, whether on cake or cereal.
LikeLiked by 1 person
Thanks for the recipe! I’ll be sure to try it.
LikeLiked by 1 person
You are most welcome, Terry. Hope you like it.
LikeLiked by 1 person
I hate the Halloween death celebrations but love pumpkin flavoured stuff! 🙂
LikeLiked by 2 people
Thanks, Lana. One of the colours and tastes of autumn.
LikeLike
I love that you put pumpkin seeds on top, I never thought of that one!
LikeLiked by 1 person
Thanks! This cake is soft and moist (with the pumpkin puree) so the seeds add a little crunch on top.
LikeLike
Great job!
LikeLiked by 1 person
Hey, glad you like it! Thanks for visiting.
LikeLike