• Preheat oven to 375 degrees F.
• Line a 15x10 inch baking pan with parchment paper. Grease and flour the pan and the top of the paper.
• In a large bowl, beat egg yolks until think. Gradually add 1/2 cup sugar and the pumpkin. Beat mixture until the sugar is almost dissolved.
• In a smaller bowl, beat egg whites until soft peaks form. Gradually add remaining sugar and beat until stiff peaks form. Fold the egg whites into the pumpkin mixture.
• In a smaller bowl, sift together flour, baking soda, cinnamon, and salt. Gently fold into pumpkin mixture. Spread into pan.
• Bake at 375 degrees F for 13 to 15 minutes, or until cake springs back when touched. Cool 5 minutes and turn cake onto a kitchen towel sprinkled with powder sugar. Gently peel off paper.
• Roll up cake in in the towel starting with the shorter side. Cool completely before adding the filling.

Filling

• In small bowl beat cream cheese, Dulce De Leche, powdered sugar, vanilla and salt until smooth.
• Unroll cake and spread filling evenly.
• Roll up again and place in the refrigerator while making the frosting.

Frosting

• Combine butter, cream and brown sugar in medium sauce pan.
• Stir over medium heat until mixture begins to boil. Remove from heat and add powdered sugar and vanilla and mix well. Spread over cake.
• Refrigerate for 2 hours before serving.