Pumpkin Traybake with a Maple Syrup Cream Cheese Frosting

If you have any pumpkin flesh leftovers at Halloween, why not use them up in this delicious Pumpkin Traybake with a Maple Syrup Cream Cheese Frosting.


With Halloween fast approaching, homes across the land will be busy carving out pumpkins for their children. this means that there will also be an excess of pumpkin flesh left, which rather than throw away can be used up in soups, bakes and other meals. There are so many ways of using pumpkin in baking, but this Pumpkin Traybake with a Maple Syrup Cream Cheese Frosting, is very easy to make and tastes delicious too.

So first of all you need to carve a pumpkin , and maybe even more than one pumpkin if you have children who like to have one each to put out on display! This year Daddy did us proud, and carved out a rather magnificent design.


It looks good doesn’t it?

And here is what I made with the leftover pumpkin a Pumpkin Traybake with a Maple Syrup and Cream Cheese Frosting. I added some ginger and cinnamon to the sponge which complemented the pumpkin beautifully. I also added some maple syrup and dessicated coconut which also added to the flavour and with the frosting, which also had cinnamon added, it made for a really delicious cake.

The recipe :

4.8 from 5 reviews
Pumpkin Traybake with a Maple Syrup Cream Cheese Frosting
Prep time
Cook time
Total time
Recipe type: desserts
Serves: 12
  • 175g unsalted butter
  • 100g caster sugar
  • 2 tbsp maple syrup
  • 2 eggs
  • 300g self raising flour
  • 50g dessicated coconut
  • 200g pumpkin/butternut squash grated
  • 1 tbsp ground ginger
  • 1 - 2 tsp cinnamon
  • 2 tbsp maple syrup
  • 200g full fat cream cheese
  • 50g unsalted butter
  • 100g icing sugar
  • 1 tsp cinnamon
  2. pre-heat the oven to 180oC / 160oC (fan)
  3. grease and line a 23cm rectangular cake tin
  4. place the butter, sugar and maple syrup in a bowl and beat for a few minutes until soft and creamy
  5. Add 1 whole egg and 1 egg yolk to the bowl and continue to beat for about 1 more minute (Keep the egg white in a clean bowl as will need this later)
  6. Add the grated pumpkin/squash and mix and then fold in the flour, coconut and spices until just combined
  7. Whisk the egg white until a soft peak appears , and then fold this lightly in to your cake batter
  8. Pour the batter into the cake tin, level off the top and cook in the oven for about 35 minites until cooked all the way through
  9. Leave to cool while you make your frosting
  11. Place the butter in a bowl and beat until soft and then carefully add the icing sugar a little at a time and beat to a creamy consistency
  12. Add the cream cheese, cinnamon and maple syrup and mix well
  13. Keep covered in the fridge until needed
  14. Once the cake is cooled completely remove from the tin and cover with the cream cheese frosting
  15. The cut your traybake into squares and serve
  16. Its spook-tacular tasting 😉


Of course butternut squash or even carrot would work just as well in this recipe, and complement the spices and maple syrup cream cheese frosting. 


42 comments / Add your comment below

  1. Oh, my word, this looks divine, definitely baking inspiration for me for the Halloween holiday week! Love the idea of maple syrup in the frosting, very creative!

  2. Oh, that sounds lovely – we’re enjoying many pumpkin flavoured things at the moment, and I adore maple syrup! Brilliant work on the pumpkin carving, looks fantastic 🙂 Popping over from #MotivationalMonday.

  3. I swear everything you make is flippin’ amazing. This looks soooo good and I love the sound of the frosting.

    Pinned. Thanks very much for linking up with #recipeoftheweek. There’s a new linky live now – would be brilliant to see you there again! 🙂 x

  4. Hi again, the only I ask if it was melted is that you’ve measured the butter in ml and I couldn’t figure out how to measure butter in ml unless it was melted. Am I missing something :-/ Would love to bake this as I have a lovely pumpkin

  5. Oh yum! It is not that common to celebrate Halloween here in Australia, but after reading this, I think I’m going to have to go and track down a pumpkin! 🙂

  6. Wow that’s some excellent pumpkin carving talent! I think I’d slit a vein accidentally! The recipes made my mouth water. Especially the maple syrup frosting!

  7. Wow they look delicious, will have to give them a go makes a change from pumpkin soup and I’m sure a lot more popular in my house 😉

  8. Oh these look so lovely! Such a good way to use pumkin without having to faff with it too much first. I was being lazy and looking for tinned pumpking puree but there seems to be a national shortage?! Serves me right for being lazy! Your way looks super.

    1. Hi Ally
      How was the traybake? I hope it was good?
      Thank you for the reminder regarding the egg white because somehow a line from the method has disappeared! I whisked the egg white and then folded it into the batter!!! I will amend that now x

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