Place all of the ingredients needed for the crepes into a blender. If your blender is smaller, split the recipe in half and prepare twice.

Blend ingredients until smooth and clump free. If you don't have a blender you first whisk all the liquid ingredients together and then gradually add in the flour, whisking until no clumps remain.

Add 1/4 cup crepe batter into the center and tilt the pan to spread the batter evenly to the edges using a circular motion

Once the edges of the crepe turn golden, use a rubber spatula to flip the crepe over cooking about 30 seconds on the second side

Stack ready crepes onto the prepared plate and allow them to cool completely before assembling the cake

While the crepes cool prepare the filling

In a large bowl, whisk the pumpkin puree with the pumpkin pie spice, vanilla, brown sugar, and granulated sugar

In a separate bowl, using a hand mixer, combine the cream cheese and the heavy cream until combined

Gradually add the pumpkin mixture to the cream cheese and heavy cream mixture at medium speed

Once fully added keep mixing until soft peaks form. Be careful not to over-mix! Overmixed filling will separate.

Line an 8-inch springform pan with parchment paper. Drop a crepe into the pan first, followed by 1/4 cup of filling.

Spread the filling evenly to the edges and continue with remaining crepes and filling

Leave the last crepe with no filling on top

Cover the crepe cake with plastic wrap and refrigerate overnight

Once the cake is set, invert the cake onto a cake platter. Remove the spring form pan and then dust the top with cinnamon and sugar

Remove cake about 30 minutes prior to serving; otherwise, keep refrigerated