Regular Version:

1/4 c. flour
1 tsp. baking powder
2 tsp. pumpkin pie spice
4 egg yolks
1/3 c. sugar
1/2 c. pumpkin
1/2 tsp. vanilla
4 eggs whites
1/2 c. sugar
2 tbsp. powdered sugar

Diet Version:

1/2 c. flour
1 tsp. baking powder
2 tsp. pumpkin pie spice
2 egg yolks
1/3 c. sugar
3 tbsp. buttermilk
1/2 c. pumpkin
1/2 tsp. vanilla
4 egg whites
1/2 c. sugar
2 tbsp. powdered sugar

Preheat oven to 375 degrees. Spray a 15x10x1 inch jelly roll pan or cookie sheet with vegetable oil cooking spray. Line pan with wax paper and spray also. Combine first 3 ingredients; set aside. In a large mixing bowl, beat egg yolks at high speed for 5 minutes. Gradually add 1/3 cup sugar, beating constantly. Add buttermilk (for diet version), pumpkin and vanilla. Beat well. Combine flour and egg mixture and blend on low speed.

In separate bowl, beat egg whites with clean, dry beaters until soft peaks form. Gradually beat in 1/2 cup sugar until stiff peaks form. Stir 1/4 of egg whites into pumpkin mixture and gently fold in remainder. Spread batter evenly in pan. Bake 12-15 minutes or until cake springs back when touched lightly in center. Immediately loosen cake from sides of pan and invert on a towel dusted with powdered sugar. Remove wax paper and roll up towel and cake. Cool completely on wire rack, seam-side down.

FILLING:

Regular Version:
6 oz. cream cheese
1/2 c. butter
2 tsp. vanilla
4 1/2 c. powdered sugar

Diet Version:
1/2 c. light cream cheese
1 c. fat-free Ricotta
1 tsp. vanilla
1/4 c. sugar

Mix first 3 ingredients on low speed. Gradually add 1/4 cup sugar. Do not mix. Chill, unroll cake, remove towel, and spread filling within inches of the edges. Roll up and cover with plastic wrap and refrigerate 1 hour.