Sweet pumpkin roll that turns out well every time

1. Preheat the oven to 347F.
2. Line the baking sheet with parchment.
3. In a bowl, combine the flour, baking soda, salt and spices.
4. In a separate bowl, combine the pumpkin puree, eggs, sugar and vanilla extract.
5. Mix the dry and the liquid ingredients, and stir until smooth.
6. Pour the dough onto a prepared baking sheet, and flatten it.
7. Bake the biscuit for about 15 minutes, until the wooden stick comes out completely dry.
8. Take the finished biscuit out of the oven, lifting it by the edges of parchment, and transfer it to a heat-resistant surface.
9. While the biscuit is still hot, wrap it in a roll along with parchment, and leave it to cool. In order not to burn your hands, you better use a towel.

While the roll is cooling down, let's make the cream: just whip all the ingredients with a mixer until fluffy.

• Gently unfold the cooled roll, remove the parchment, and put the biscuit on a clean towel sprinkled with powdered sugar.
• Cover the biscuit evenly with the cream, and roll it again.
• Wrap the finished roll in foil, and refrigerate for at least an hour before serving.