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 :
- *FOR THE TRAYBAKE*
- 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
- *FOR THE FROSTING*
- 2 tbsp maple syrup
- 200g full fat cream cheese
- 50g unsalted butter
- 100g icing sugar
- 1 tsp cinnamon
- *FOR THE TRAYBAKE*
- pre-heat the oven to 180oC / 160oC (fan)
- grease and line a 23cm rectangular cake tin
- place the butter, sugar and maple syrup in a bowl and beat for a few minutes until soft and creamy
- 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)
- Add the grated pumpkin/squash and mix and then fold in the flour, coconut and spices until just combined
- Whisk the egg white until a soft peak appears , and then fold this lightly in to your cake batter
- 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
- Leave to cool while you make your frosting
- *FOR THE FROSTING*
- 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
- Add the cream cheese, cinnamon and maple syrup and mix well
- Keep covered in the fridge until needed
- Once the cake is cooled completely remove from the tin and cover with the cream cheese frosting
- The cut your traybake into squares and serve
- 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.
Wow that is so impressive! Both the pumpkin and the cake. I LOVE your new header by the way, so perfect! x
thanks Penny x
Oh my – feed me Jenny! Pleeeease!
*quickly passes some over*
thank you x
Pumpkin Traybake with a Maple Syrup Cream Cheese FrostingLove All Blogs
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oh I love cinnamon cream cheese frosting! yummy, I want a slice of that right now please!
it is rather nice mmmmm x
That looks delicious. I’d even eat the icing! x
hee hee x
this looks absolutely beautiful! all my favourite flavours! great post 😀
the hobbit kitchen x
thank you so much x
these look really good and your hubby is a brill carver
thank you and i will let him know x
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!
i hope you enjoy making it x
I don’t want to make this, I just WANT TO EAT it. YUM
hee hee thank you x
That cake looks so good! I love making traybakes and this is perfect for using up the pumpkin flesh. Well done to your Husband too – pumpkin loves great.
thank you it is a great way to use up pumpkin flesh x
That does look and sound delicious…. 🙂
thank you
Oh my. You grabbed my attention with maple syrup frosting. Good to have a cake to make from the pumpkin bits too 🙂 great carving daddy mishaps btw 😉
thanks lovely – it tasted really nice and a cake that is made from left overs is always good thing, i will let OH know x
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.
thanks Sarah – cake using left overs is alwaysa good idea 🙂 x
oooohhhh yum yum yum, and can be made dairy free very easily
yes it could Elaine x
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
thanks Emily x
Is the butter melted in this recipe?
no, but i see no reason why it cant be if you prefer to
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
Hannah thank you – i have made a typo it should be g not ml – i will amend this now. sorry for any confusion x x
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! 🙂
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!
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 😉
I am very impressed – you and Mr P make an epic team
I bet they have such a nice decadent taste with the maple syrup in it. And the cream cheese frosting would just be perfection with it!
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.
Orange and Pumpkin Cake
[…] some cupcakes (again, this will follow on in anothert post), while I made a sponge cake as I made a Pumpkin Traybake last year which was yummy, so thought it would be good to see if pumpkin works as well in a cake as […]
It’s in the oven now. Will let you know. What do you do with the left over egg white?
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