1. Prepare 2 ready-to-eat biscuits, take the pumpkin puree out of the can and put it in a clean container
2. Add cinnamon powder, nutmeg powder, ginger powder, sugar, and mix well
3. In another container, beat the buttercream, sugar and sour cream, and add eggs in portions
4. Put the cheese paste into the pumpkin puree in portions
5. Stir evenly into pumpkin cheese paste, pour the cheese paste into the ready-to-eat pancake
6. Decorate the surface with a little cheese paste and pick out the pattern with a toothpick
7. Preheat the oven to 175 degrees and bake for about 50 minutes
