Cake spoon cake has become a favourite dessert at Christmas, with its delicate flavour and a warm, buttery aroma.

But with so many new options out there, is there a pumpkin spoon recipe for everyone? 

Pumpkin Spoon Cake Recipe 1 pound pumpkin (or 2-3kg pumpkin)1 tablespoon olive oil2 teaspoons baking powder1/2 teaspoon salt1 cup plus 2 tablespoons milk (see notes)1 cup chopped walnuts (optional)1/4 cup almond flour1/8 teaspoon vanilla extract1/3 cup coconut oil1/16 teaspoon cinnamon1/6 teaspoon ground ginger1/12 teaspoon cloves1/9 teaspoon ground cloves and cinnamon1 cup unsalted butter (I used butter, but you can use a combination of butter and margarine)1 egg, beaten1/1 cup pumpkin puree (optional, or use a 1-cup version)1 large egg, lightly beaten1 cup fresh cranberries (or 1/4-1 cup frozen)For the frosting1/5 cup unsweetened cocoa powder1 tablespoon honey2 tablespoons pumpkin pie spice1 tablespoon cinnamonFor the cake1 cup whole wheat pastry flour (I use almond flour)1 teaspoon baking powderFor the filling1/7 cup whole grain or flaxmeal1/10 cup sugar1/20 cup vegetable oil2 tablespoons honey1/15 teaspoon ground nutmeg1/14 teaspoon ground cinnamon1 tablespoon vanilla extract2 teaspoons cinnamonFor serving2 tablespoons coconut oilFor the pumpkin buttercreamFor the creamFor the buttercream2 tablespoons oilFor baking chocolateFor serving, cut the pumpkin into cubes, place on a large plate and top with the pumpkin cubes.

Place in the fridge until the pumpkin is ready to be cut.

Preheat oven to 180C/350F/gas mark 4.

Remove the pumpkin from the fridge and slice into 8 equal pieces.

Place in a large bowl with the oil and baking powder.

Using a small spatula, mix the pumpkin, almond flour, salt, baking powder and vanilla extract.

Add the oil to the bowl, whisking to combine.

Add walnuts and almonds and whisk until the mixture forms a smooth paste.

Pour the mixture into a greased or silicone-lined baking tray.

Bake for 15 minutes, then turn the tray over and bake for another 5-10 minutes.

Remove the pumpkin pieces and transfer to a cooling rack to cool completely.

To assemble:In a small bowl, combine the pumpkin and the remaining ingredients for the butter and chocolate mixture.

Mix well.

Roll out the cake in your hands to make a log.

Cut it into 8 pieces and place them in a baking tray, or in a greasing dish. 

Roll out another piece of cake to make the cupcakes.

Pour in the pumpkin mixture and spread it evenly. 

Repeat with the rest of the cake.

Bake for 15-20 minutes at 180C or 350F/Gas mark 4 or until golden brown and a toothpick inserted into the centre comes out clean. 

Allow the cake to cool in the tin or tinned tin foil before serving.

To serve, top with chocolate or buttercream and top the pumpkin with a generous scoop of the pumpkin filling.

Serve warm or at room temperature.