Spiced Pumpkin Cake

A tasty traybake that's a real sweet treat for Halloween

(Serves 24)


  •  250g Co-op unsalted butter, plus extra for greasing
  • 375g Co-op plain flour
  • 1 tsp bicarbonate of soda
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 300g Co-op Fairtrade light brown soft sugar
  • 3 large Co-op British eggs
  • Zest and juice of 1 orange
  • 400g pumpkin, grated
  • 30g Co-op walnut halves, roughly chopped
  • 5 tbsp maple syrup
  • 100g Co-op soft cheese


  • Preheat the oven to 180°C/fan 160°C/Gas 4
  • Grease and line a 30cm x 20cm baking tin
  • Sift 300g of the flour, the bicarbonate of soda, baking powder and cinnamon into a bowl, then stir in the sugar
  • Melt 225g of the butter and whisk in the eggs, adding half the orange juice and zest too
  • Fold into the dry ingredients until just combined, then stir in the pumpkin
  • Pour into the tin and bake for 35-40 mins, until springy to the touch
  • Set aside to cool completely
  • To make the crumble, rub the remaining butter and flour together to resemble breadcrumbs
  • Add the walnuts and 3 tbsp of the maple syrup, then bake on a non-stick tray for 15-20 mins, until golden
  • For the icing, beat the cheese with the remaining orange zest and juice
  • Stir in the rest of the maple syrup, then drizzle on the cake
  • Scatter over the crumble and cut into squares to serve