INGREDIENTS:
3 eggs, separated
1 cup sugar, divided
2/3 cup pumpkin puree
3/4 cup flour
1 tsp baking soda
1/2 tsp cinnamon
1/8 tsp salt
1/4 cup chopped pecans
-ICING-
1-8 oz. package of cream cheese
1/4 stick of butter, soften
1 1/2 cup powder sugar
1 tsp vanilla

Preheat oven to 375°.
In a large mixing bowl, combine 3 egg yolks, 1/2 cup sugar, and pumpkin puree. In a separate bowl, mix together the dry ingredients (flour, soda, cinnamon and salt).

In a high-speed mixer, whip the egg whites till a soft peak forms and then add the remaining 1/2 cup sugar. Mix together the dry ingredients and the pumpkin mixture until thoroughly combined. Fold in the egg whites.
Pour the mixture onto a sprayed half sheet pan lined with parchment paper and bake for 12-15 minutes. Once the cake bounces back to the touch, remove from the oven and while hot, turn out onto a heavily powdered sugar rag and roll up. Allow to cool before filling.