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


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