Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper and lightly grease it with butter.

In a large bowl, whisk the eggs until they are frothy and light. Gradually add the sugar, flour, cinnamon, baking powder, and pumpkin puree.

Mix everything together with a spatula until well combined and smooth.

Pour the batter onto the prepared baking sheet, spreading it evenly to create a thin layer.

Bake for 10-13 minutes, or until the edges are golden and the cake is firm to the touch.

Once baked, carefully flip the cake onto a clean kitchen towel while it’s still hot. Gently peel off the parchment paper.

While warm, roll the cake up with the towel, starting from one short edge. The warmth helps prevent cracks.

Allow the rolled cake to cool completely in the fridge for 1-2 hours.

In one bowl, whisk the mascarpone and powdered sugar until smooth and creamy.

In a separate bowl, whip the cream and cinnamon sugar until soft peaks form.

Gently fold the whipped cream into the mascarpone mixture to create a light and airy filling.

Once the cake has cooled, unroll it carefully.

Spread the cinnamon cream cheese filling evenly over the surface of the cake.

Roll the cake back up gently, ensuring the filling stays inside.

Place the pumpkin roll in the refrigerator for at least 5 hours, or preferably overnight, to allow the flavors to blend and the filling to firm up.