• Place your Double Savarin Flexipat® Tray on the top of your medium perforated baking sheet. 
• Preheat oven to 350F/180C.

PUMPKIN SPICE BREAD

• In a mixing bowl, whisk the all-purpose flour, baking powder, baking soda, brown sugar, sea salt and spices. Make a well and add the eggs. Gently start mixing inwards going outwards with your mini whisk. Add the pumpkin purée, milk, vegetable oil and vanilla bean paste. Mix until it is all incorporated. 
• Scoop half of your batter into the first well of your Flexipat® and scoop the remaining half into your second well. Cover with Medium Bonmat so both cakes rise flat.
  

BAKE!

• Bake for 35 minutes at 350F/180C. (Every oven heats differently, monitor your cakes from 30min). It is ready when the toothpick inserted into the center comes out clean.
  
• Once your Pumpkin Spice Bread is out of the oven, remove the Bonmat™ and let both cakes cool down completely. Then, unmold onto your cooling rack.

CREAM CHEESE CINNAMON FROSTING

• In a mixing bowl, beat the cream cheese and butter together on high speed until smooth and creamy. Add the powdered sugar, vanilla extract, sea salt and cinnamon. Beat until incorporated. IMPORTANT: Do not overmix! Fill your frosting into your Pastry Bag with the star tip on. Set aside.

ASSEMBLY

• On your serving platter, place the two flat ends of your cakes together to create your pumpkin. Fill a layer of frosting in between and around. Then, carefully pipe your frosting into the center of the well. Place a handful of cinnamon sticks in the center to create your stem.  Dust with powdered sugar and cinnamon. Enjoy & Bon Appétit!