1. Line a cookie sheet (about 15x10x1″) with waxed paper and grease. {Tip: wet the cookie sheet with a damp sponge first and the waxed paper will stick.}
2. In your mixing bowl, beat the egg yolks on high speed until thick and lemon colored. Gradually add 1/2 cup sugar and pumpkin, beating on high until the sugar is almost dissolved.
3. In another small bowl (or remove the pumpkin/egg mixture into another bowl, wash and use the mixing bowl), beat the egg whites until soft peaks form. Gradually add the remaining 1/2 cup of sugar and continue beating until stiff peaks form. Gently fold the egg yolk/pumpkin mixture into the egg whites. Do not overbeat!
4. In a separate bowl, combine the flour, baking soda, spices, and salt – gently fold into the pumpkin mixture. Spread into the prepared pan.
5. Bake at 375 degrees for 15-20 minutes or until cake springs back when touched.
6. Cool for 5 minutes. Turn the cake onto a kitchen towel dusted with confectioner’s sugar and gently peel off the waxed paper. Roll the cake in the towel jelly-roll style, starting with the short side. Cool completely on a wire rack.

FILLING

1. In a small bowl, beat the softened cream cheese and butter until nice and whipped. Add the confectioner’s sugar and vanilla extract and beat until smooth.
2. Unroll the cake from the towel. Spread the filling evenly to within 1/2 inch of edges. Roll up again. Cover and freeze until firm. May be frozen for up to 3 months. Remove from freezer 15 minutes before cutting.