Prepare a baking tray with parchment paper. Sift the pancake mix and bring butter to room temperature.

Remove seeds and pulp from the pumpkin, cut into small pieces, and microwave for 4.5–5 minutes until soft. Mash the pumpkin and mix with salad oil until smooth.

In a separate bowl, cream the butter until smooth, then mix in sugar until pale and fluffy.

Add egg yolk and vanilla essence, mixing well after each addition. Combine with the mashed pumpkin mixture and sifted pancake mix to form a dough.

Roll the dough between two sheets of plastic wrap to 3–4mm thickness. Chill in the refrigerator for 1 hour.