Ingredients

Pumpkin biscuit
flour
0.50 cup
150 g
5.25 oz
4.95 fl oz
salt
pinch
baking soda
1 tsp
4.92 ml
cinnamon
1 tsp
4.92 ml
nutmeg
pinch
clove spice
pinch
ginger
pinch
pumpkin puree
0.50 cup
150 g
5.25 oz
4.95 fl oz
sugar
0.75 cup
200 g
7 oz
6.60 fl oz
eggs
3 pc
vanilla extract
1 tsp
4.92 ml
Cream
cream cheese at room temperature
1 cup
220 g
7.70 oz
7.26 fl oz
butter at room temperature
0.25 cup
4 tbsp
60 g
2.10 oz
1.98 fl oz
maple syrup
0.25 cup
2.75 tbsp
40 ml
1.32 fl oz

Method

Pumpkin biscuit

  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.

The cream

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

Assembly

  • 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.