I began making this delicious treat right after I got married. Both my grandmother and my husband's grandmother bought me subscriptions to Taste of Home magazine, and this was in one of them. It freezes really well, so it's easy to make ahead and just remove from the freezer whenever needed. (It will keep in the freezer up to 3 months!)
3 eggs, separated
1 cup sugar, divided
2/3 cup canned pumpkin
3/4 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1 package (8 ounces) cream cheese, softened
2 tablespoons butter, softened
1 cup confectioners' sugar
3/4 teaspoon vanilla extract
Additional confectioners' sugar, optional
Preheat oven to 375.
Line a 15-in. x 10-in. x 1-in. baking pan with waxed paper; grease the paper and set aside.
In a large bowl, beat egg yolks on high speed until thick and lemon-colored. Gradually add 1/2 cup sugar and pumpkin, beating on high until sugar is almost dissolved.
In a small bowl, beat egg whites until soft peaks form. Gradually add remaining sugar, beating until stiff peaks form. Fold into egg yolk mixture.
Combine the flour, baking soda, cinnamon and salt; gently fold into pumpkin mixture. Spread into prepared pan.
Bake at 375° for 12-15 minutes or until cake springs back when lightly touched.
Cool for 5 minutes.
Turn cake onto a clean kitchen towel dusted with confectioners’ sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side (the towel will end up inside the cake--it's ok). Cool completely on a wire rack.
In a small bowl, beat the cream cheese, butter, confectioners' sugar and vanilla until smooth.
Unroll cake; spread filling evenly to within 1/2 in. of edges. Roll up again. Before serving, dust with powdered sugar (optional, but it looks pretty).
You can eat this right away, or chill it in the fridge to eat later that day. OR you can freeze it.
Freezing instructions: Cover and freeze until firm. Remove from the freezer 15 minutes before cutting.