Place the flour, potato starch and sugar in a bowl and lightly beat with an electric mixture. This will break up lumps and does the same thing as sifting the ingredients. Gradually add the milk, mixing with each addition. Then add the vanilla extract and mix well until the batter is smooth.

Set a lightly greased frying pan to medium heat and pour in enough batter to cover the bottom of the pan. Bring the heat down to low and place a lid on the pan. Cook the crepe until the surface is fully cooked.

Gently loosen the edges of the crepe from the pan using a chopstick, then flip the crepe out onto a plate. Continue with the remaining batter – you should be able to make about 15 crepes. Allow the crepes to fully cool.

Combine the spices in a small bowl and set aside.

Place the whipping cream and sugar in a bowl and beat with an electric mixer until still peaks form. Add the pumpkin puree and pumpkin spice and mix until combined.

Place the whipping cream and sugar in a bowl and beat with an electric mixer until still peaks form. Add the pumpkin spice and mix until combined.

Cut the crepes into a Rilakkuma shape. I used a Rilakkuma-shaped bento box as a guide.

Wrap the lid of the bento box in plastic wrap and fill in the eyes and mouth with melted dark chocolate. Place the lid in the freezer for the chocolate to fully harden.

Place one crepe on a plate and spread 1 tbsp of Pumpkin Cream onto the crepe. Layer another crepe on top and spread on 1 tbsp of Pumpkin Spice Cream. Repeat by layering the remaining crepes on top and alternate with the Pumpkin Cream and Pumpkin Spice Cream.

Spread some remaining Pumpkin Spice Cream onto the cake to create Rilakkuma’s mouth. Peel off the chocolate eyes and mouth from the lid of the bento box and place on the cake.