INGREDIENTS
2 2/3 cups
all-purpose flour
2 tsp
baking soda
2 tsp
baking powder
2 tsp
ground cinnamon
1/4 tsp
freshly grated nutmeg
1/4 tsp
ground cloves
1 tsp
salt
1
(425 gram) can pumpkin puree
1 cup
sugar
1 cup
packed light brown sugar
1 cup
canola or vegetable oil
4
large eggs
1/2 cup
unsalted butter, at room temperature
8 oz
cream cheese, cold
1/2 cup
confectioners’ sugar, sifted
1 tsp
vanilla extract
1/4 tsp
kosher salt
2 tbsp
heavy cream
1 cup
sugar
1/2 cup
skinned, preferably toasted, hazelnuts
2 tbsp
grapeseed oil
1 cup
(80 grams)
feuilletine
2 tbsp
confectioners’ sugar
3/4 tsp
kosher salt
Vanilla bean caramel sauce