• Place your 3-bar Tray on the top of your Medium Perforated Baking Sheet. Set aside.
• Preheat oven on 350F/180C.

PUMPKIN SPICE SQUARES PREPARATION

• In a mixing bowl, whisk together the all-purpose flour, light brown sugar, baking powder and the spices together (Cinnamon, ginger, nutmeg, all spice, and sea salt).
  5.45 oz all-purpose flour, 3.55 oz light brown sugar, 1 tsp baking powder, 1 1/2 tsp ground cinnamon, 1/4 tsp ground ginger, 1/8 tsp ground nutmeg, 1/8 tsp ground all spice, 1/16 tsp sea salt
• Make a well and add the pumpkin purée, vegetable oil and milk. Mix until it is all combined.
  1.95 oz pumpkin purée, 1.05 oz vegetable oil, 8.85 oz milk
  
• Pour the preparation into the 3-bar Tray.
  

BAKE!

• Bake for 15 minutes at 350F/180C. (Every oven heats differently, monitor your cakes from 13 minutes). It is ready when the toothpick inserted comes out clean.
  
• Once your Pumpkin Spice Cakes are out of the oven, flip them right away onto your cooling rack. Slice them into squares. Set aside.
  

CINNAMON SUGAR PREPARATION

• Mix in the sugar and ground cinnamon together. Mix in the squares. NOTE: They will coat naturally with the cinnamon sugar.
  1.75 oz sugar, 1 Tbsp ground cinnamon
  
• Enjoy them the day of, if you have some left, keep them in an opened box. Bon Appétit!