Pumpkin Gingerbread Traybake from Vegan Kids by Heather Whinney

Ingredients

• 550 g/1¼ lb/scant 5 cups plain/all-purpose flour
• 1 tsp bicarbonate of soda/baking soda
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 1 tsp ground mixed spice/pumpkin pie spice
• 1 tsp ground ginger
• 6 tbsp water
• 2 tbsp ground flaxseeds
• 175 g/6 oz/½ cup golden/light corn syrup
• 2 tbsp ginger syrup
• 150 g/5 oz/¾ cup soft dark brown sugar
• 175 ml/6 fl oz/¾ cup vegan milk
• 400 g/14 oz pumpkin purée
• 250 g/9 oz/1¼ cups vegan Greek-style plain yogurt
• icing/confectioner’s sugar, for dusting
• 1 tsp vanilla powder or vanilla extract
• a pinch of salt
• 250 g/9 oz/1 cup plus 2 tbsp vegan margarine, plus extra for greasing
• 175 g/6 oz/½ cup treacle/molasses
• small white sugar pearls, for decorating