Sprinkle each parchment paper with a little flour.
Divide the dough into two and scrape each one on the individual sheets.
For each dough, sprinkle a little flour on top and use your hands to gently flatten and shape into a rectangle about 8” X 5”.
On one dough, spread the pumpkin sugar mixture, leaving only about ¼” on the edges.
Flip the other flattened dough over it, using the parchment paper to guide it.
Use your hands to flatten slightly, seal the edges, and keep the rectangular shape.
Bake for about 20 - 22 minutes or until lightly golden.
Remove from oven and cool slightly and reduce oven to 300.
Remove the loaf from the pan, keeping it on the parchment paper.
Using a sharp large knife, cut into 1” slices. It is best to use decisive cuts, not saw it back and forth.
Place the cut loaf back on the baking pan. Arrange the slices so that they are spread out. Bake again for about 20 minutes or until desired texture is reached.
Remove from the oven and let cool.