Ingredients:

  • 225g all-purpose flour (1 ¾ cups + 2 tablespoons)
  • 1 tsp baking powder
  • 1 tbsp ground ginger
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp salt
  • 425g canned pumpkin puree (1 ½ cups)
  • 120ml vegetable oil (½ cup)
  • 200g light brown sugar (1 cup, packed)
  • 2 large eggs
  • 1 tsp vanilla extract
  • 50g icing sugar (½ cup)
  • 1-2 tbsp milk or lemon juice

Instructions:

  1. Preheat oven to 180°C (350°F). Grease and line a 9x13 inch baking pan with parchment paper, leaving an overhang.
  2. In a large bowl, whisk together the flour, baking powder, ginger, cinnamon, nutmeg, and salt.
  3. In a separate bowl, whisk together the pumpkin puree, oil, brown sugar, eggs, and vanilla extract until smooth.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  5. Pour the batter into the prepared baking pan and spread evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached.
  6. Let the traybake cool completely in the pan before lifting it out using the parchment paper overhang. Slice into squares.
  7. Whisk icing sugar with a tablespoon of milk or lemon juice until you get a smooth, spreadable consistency. Drizzle over the cooled traybake and let set.