Less tricks and more treats. This delicious pumpkin spice recipe is heartening and fun for the whole family to enjoy baking this Halloween. It was kindly photographed and shared by Em Metroka who is based in Florida and is often found baking by the season.

Try using up any leftover pumpkin and make your own pumpkin puree from scratch. If you find pumpkin spice hard to come across, you may be able to find pumpkin spice syrup or there are many recipes to make pumpkin pie spice in less than 5 minutes with just a few common spices from your store cupboard. Perfect for pumpkin spice cookies, breads, pies, cakes and so much more.

Enamelware needed for the recipe and to serve;

Bake Set

Prep Set

2 Pint Jug

Large Side Plate




•​​ 2 cups all-purpose flour
•​​ 1 1/2 cups white granulated sugar
•​​ 2 1/2 teaspoons baking powder
•​​ 2 teaspoons pumpkin pie spice
•​​ 1 teaspoon baking soda
•​​ 1/2 teaspoon kosher salt
•​​ 3 large eggs
•​​ 3/4 cup neutral oil
•​​ 1 (15-ounce) can pure pumpkin puree (or make your own from scratch from leftover pumpkin)
•​​ 1 teaspoon pure vanilla extract


•​​ 3/4 cup unsalted butter (1/4 cup of the butter needs to be room temperature)
•​​ 2 cups powdered sugar sifted
•​​ 1/4 teaspoon kosher salt
•​​ 1 to 2 tablespoons heavy cream

To Make the Pumpkin Spice Cake:
Preheat the oven to 350 degrees F. Grease the medium pan from the Falcon Bake Set with cooking spray.

In a medium bowl, whisk together the flour, sugar, baking powder, pumpkin spice, baking soda and salt.

In a separate bowl, whisk together the eggs, neutral oil, pumpkin puree and vanilla extract until smooth.

Add the dry ingredients and mix until just combined. Pour the pumpkin spice batter into the pan and smooth it out using an offset spatula or butter knife. Transfer to the oven to bake for 25 to 30 minutes, or until a skewer comes out clean. Allow to cool.

To Make the Brown Butter Frosting:
Add 1/2 cup of the butter to a small saucepan. Set over medium heat. Let melt and come to a bubble. Cook, stirring occasionally, until little brown specks form and it smells nutty. Remove from heat and allow to cool to room temperature. You can put it in the freezer for 10-15 minutes for faster cooling.

Add browned butter and the last 1/4 cup softened butter to a stand mixer with the whisk attachment. Sift in the powdered sugar and add the vanilla extract, salt and heavy cream.

Beat the frosting for about 3 minutes. Add more powdered sugar if too loose and more cream if too stiff.

To Assemble the Cake:
Pour the frosting on the cooled sheet cake and spread! If choosing to frost the little pumpkins on the top, reserve a cup of the frosting to tint with food coloring and pipe on top using a squeeze bottle.

Then, cut your pumpkin spice cake into slices and enjoy!


White with Blue Rim Prep Set

White with Blue Rim 2 Pint Jug

White with Blue Rim Bake Set


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