Ingredients

For the Pumpkin Filling:
3-ounce package cream cheese, softened
1/2 cup powdered sugar
1/2 cup cooked pumpkin
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 teaspoon vanilla extract
1/2 cup whipping cream

For the Cake:
4 eggs, separated
3/4 cup sugar
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1/3 cup water

For the Chocolate Glaze:
2 tablespoons butter
2 tablespoons unsweetened cocoa powder
2 tablespoons water
3/4 cup powdered sugar
1/2 teaspoon vanilla extract

To prepare Pumpkin Filling:
Beat cream cheese with powdered sugar. Beat in pumpkin, cinnamon, nutmeg and vanilla. Slowly add whipping cream, beating until slightly thickened. Refrigerate about 2 hours.

To prepare the Cake:
Heat oven to 375 F. Line jellyroll pan or baking pan with sides, 151/2-by-101/2-by-1-inch, with foil. Generously grease foil.
Beat egg whites in large bowl on high speed of mixer until soft peaks form; gradually add 1/2 cup sugar, beating until stiff peaks form. Set aside. Beat egg yolks and vanilla in medium bowl 3 minutes; gradually add remaining 1/4 cup sugar, beating 2 additional minutes.
Combine dry ingredients; add to yolk mixture alternately with water, beating on low speed just until smooth. Gradually fold chocolate mixture into beaten whites with rubber spatula until well blended. Spread batter evenly in prepared pan.
Bake 12 to 15 minutes or until top springs back when touched lightly. Immediately loosen cake from edges of pan; invert on clean towel sprinkled with powdered sugar. Carefully peel off foil. Immediately roll cake in towel, starting from narrow end; place on wire rack to cool completely. Carefully unroll cake; remove towel. Spread cake with filling; reroll without towel.

Directions

To prepare Chocolate Glaze:

Melt butter in a small saucepan over low heat; add cocoa and water, stirring until smooth and slightly thickened. Do not boil. Remove from heat; cool slightly. Gradually add powdered sugar and vanilla, beating with whisk until smooth. Makes about 1/2 cup.

Spoon glaze over top of rolled cake. Refrigerate until just before serving. Cover and refrigerate any leftover dessert. Makes 10 to 12 servings.

Nutrition information per serving (1/12 of recipe): 300 cal., 5 g pro., 47 g carbo., 10 g fat (6 g saturated fat), 90 mg chol., 220 mg sodium.