Pumpkin Patch Traybake

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    1hr 10mins
  • Serves icon
    Serves
    12
  • Calories icon
    Calories
    598
based on 1 ratings

A quick pumpkin tray bake topped with cream cheese frosting decorated with mini pumpkins. Another tasty recipe to use up that leftover pumpkin from Halloween pumpkin carving. Make a pumpkin puree before you begin by blending 200-250 g steamed or cooked pumpkin with about 60-100 ml of water until smooth - any excess puree can be frozen.

recipe updated Oct 16, 2023

Ingredients

  • Egg icon
    Egg
    3
  • All purpose flour icon
    All purpose flour
    275 g
  • Butter icon
    Butter
    270 g
  • Cream cheese icon
    Cream cheese
    270 g
  • Dark chocolate icon
    Dark chocolate
    80 g
  • Light brown sugar icon
    Light brown sugar
    225 g
  • Vegetable oil icon
    Vegetable oil
    125 ml
  • Pumpkin purée icon
    Pumpkin purée
    200 g
  • Vanilla extract icon
    Vanilla extract
    3 teaspoons
  • Baking powder icon
    Baking powder
    1 ½ teaspoons
  • Ground cinnamon icon
    Ground cinnamon
    2 teaspoons
  • Mixed spice icon
    Mixed spice
    1 teaspoon
  • Salt icon
    Salt
    ½ teaspoon
  • Icing sugar icon
    Icing sugar
    270 g
  • Milk icon
    Milk
    1 tablespoon
  • Salt icon
    Salt
    as needed
  • Orange food coloring icon
    Orange food coloring
    as needed
  • Blue food coloring icon
    Blue food coloring
    as needed

Tools

  • kCook icon Oven
  • kCook icon Parchment paper
  • kCook icon Cooling rack
  • kCook icon Chef Patissier XL
  • kCook icon Baking tray - large
  • kCook icon Kenwood bowl - chef patissier xl
  • kCook icon Easywarm bowl
  • kCook icon Small bowl
  • kCook icon Piping bag
  • kCook icon Piping bag
  • kCook icon Rectangular pan - 12x9" (30x23 cm)

Step preview

  1. Pre-heat oven - 160°C
  2. Grease and line a clean rectangular pan with parchment paper
  3. Attach Creaming beater
  4. Add light brown sugar, vegetable oil, egg, pumpkin purée and vanilla extract to the Kenwood Bowl
  5. Mix - 1 min, Speed 2
  6. Then add all purpose flour, baking powder, ground cinnamon, mixed spice and salt to the Kenwood Bowl
  7. Mix - 10 sec, Speed Min
  8. Mix then scrape bowl - 30 sec, Speed 2
  9. Transfer mixture to rectangular pan
  10. Bake - 25 min, 160°C
  11. Remove from oven and let cool - 20 min
  12. Transfer onto cooling rack until completely cool
  13. Clean and attach the Creaming beater
  14. Add butter, icing sugar and vanilla extract to the EasyWarm Bowl
  15. Mix with splashguard fitted - 30 sec, Speed 2
  16. Then add cream cheese to the EasyWarm Bowl
  17. Mix with splashguard fitted - 20 sec, Speed 2
  18. Cover the top of the cake with the cream cheese frosting
  19. Add butter, icing sugar, milk, vanilla extract and salt to the EasyWarm Bowl
  20. Mix with splashguard fitted - 1 min, Speed 2
  21. Divide mixture between 3 small bowls
  22. Add orange food coloring and blue food coloring to the small bowls
  23. Mix until combined
  24. Transfer content of small bowls to 3 piping bags
  25. Pipe the pumpkins in varying sizes in clusters all over the top of the cake
  26. Clean EasyWarm Bowl
  27. Attach Creaming beater
  28. Add dark chocolate to the EasyWarm Bowl
  29. Heat with splashguard fitted until melted - 10 min, 7, Stir 1
  30. Let cool slightly
  31. Transfer chocolate to piping bag
  32. Pipe little spots or strands for the pumpkin stem
  33. Chill in fridge - 20 min
  34. Serve
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