• 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.

Cream Cheese Filling

• In small bowl beat cream cheese, butter, powdered sugar, and vanilla until smooth.
• Unroll cake and spread filling.
• Roll up again and cover with plastic wrap and refrigerate for 2 hours before serving.
• Can be frozen- Remove from freezer 15 minutes before serving.