Remove seeds from the pumpkin, wrap it in plastic, and microwave for 5 minutes. Peel the skin and mash with a fork.

Dice the pumpkin for topping into small pieces.

Whip room-temperature butter until fluffy, then gradually add sugar in 2–3 batches while whipping.

Beat room-temperature eggs and mix them into the butter mixture in 2–3 batches.

Add mashed pumpkin and milk to the mixture. If the pumpkin is too watery, skip the milk.

Sift cake flour and baking powder, then fold them into the mixture using a spatula.