1. Preheat oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease.
2. In a bowl, beat egg yolks and ½ cup sugar until thick and pale. Mix in pumpkin puree.
3. In another bowl, whisk flour, baking soda, cinnamon, nutmeg, and salt. Fold into pumpkin mixture.
4. In a clean bowl, beat egg whites until soft peaks form. Gradually add remaining ¼ cup sugar and beat to stiff peaks.
5. Gently fold egg whites into batter—don’t deflate!
6. Spread evenly into prepared pan.
7. Bake 13–15 minutes, until cake springs back when touched.

Roll while warm:
8. Place a clean kitchen towel dusted with powdered sugar on a flat surface. Invert cake onto towel. Carefully peel off parchment.
9. Starting from the short end, roll cake up gently in the towel. Let cool completely (this prevents cracks).

Make the filling:
10. Beat cream cheese, butter, powdered sugar, and vanilla until smooth and fluffy.
11. Unroll cooled cake, spread filling evenly, then re-roll without the towel.
12. Wrap in plastic and chill 1 hour before slicing for clean cuts.

💡 Perfect for Thanksgiving or holiday gatherings—make it ahead for stress-free serving!

PREP TIME & NUTRITION :
Prep Time : 25 mins , Cook Time : 15 mins , Total Time : 1 hr 30 mins (includes cooling/chilling) , Servings : 10 slices , Calories : 180 , Net Carbs: 20g , Fats: 10g , Protein: 4g