Instructions
When you use a can of pumpkin purée, follow further instructions for the easy pumpkin square. If you have a fresh pumpkin, you firstly clean, chop and cook this in hot boiling water until the pumpkin cooks soft in about 15 minutes. Afterwards, let it cool down and mix it with a hand blender. Set aside.
Preheat the oven to 180 degrees.
In a medium mixing bowl bring together all the dry ingredients: flour, spices, sea salt, soda and baking powder. Set aside.
In another medium mixing bowl pour the pumpkin purée and milk. Stir.
In a third large mixing bowl whisk the butter and sugar until it becomes fluffy and creamy, for about 2 minutes of high speed. Then, start adding the eggs. First on low speed until incorporated, then increase the speed to high and continue whisking until you have a nice cream.
Next you add in 3 batches the dry mixture, then you add in 2 batches the wet pumpkin mixture. Nicely stir.
Mold The Dough into a lightly greased baking tray lined with some baking paper (I used 30x20cm) and smoothen with a spatula. Bake in the oven for about 30 minutes until a wooden skewer comes clean from the middle. Let it cool down completely.
Instructions
The Cream Cheese Frosting
In a large mixing bowl whisk the cream cheese, butter and sea salt until smooth. Then, stir in the icing sugar until you get a fluffy and creamy texture.
Presentation
Place the cake onto a serving plate and assemble The Cream Cheese Frosting on top as desirable. Cut into heaven and enjoy with a cup of tea or coffee. Yummy!
Makes 1 baking tray of Easy Pumpkin Square of 30×20 cm.
