Video

Preparation

1. Line a rectangular traybake tin with baking parchment and heat the oven to 180°C.
2. Beat the eggs, brown sugar and oil together until glossy.
3. Fold in the pumpkin purée, then the flour, mixed spice and baking powder.
4. Pour into the tin, level the top and bake for 30 minutes until a skewer comes out clean.
5. Cool the sponge completely in the tin before frosting.
6. Beat the cream cheese and icing sugar until thick and smooth.
7. Spread the frosting over the cooled sponge and cut into bars.