1 c. flour
1 1/2 tsp. cinnamon
3/4 tsp. baking powder
1/2 tsp. ground allspice
1/2 tsp. ginger
1/2 tsp. ground nutmeg
1/2 tsp. baking soda
1/4 tsp. salt
2 eggs, separated
1/2 c. dark brown sugar
1 tsp. vanilla
1/4 c. sugar
3/4 c. canned pumpkin
2 tbsp. milk
1/4 c. confectioners' sugar

Prepare cake: 375 degree oven - grease and flour 15 x 10 x 1 inch jelly roll pan. In small bowl combine ingredients flour through salt; set aside. In large bowl lightly beaten egg yolks. Beat in both sugars and vanilla until thick. Beat in pumpkin and milk. Fold in flour, mix until blended. In clean bowl and beaters, beat egg whites until stiff. Gently fold in batter just until mixed in. Spread into pan. Bake 12-14 minutes or until cake tester is clean.

Meanwhile, sprinkle confectioners' sugar over clean kitchen towel. Cool cake in pan 10 minutes. Invert onto towel. Carefully remove pan. Roll cake and towel jelly roll fashion to form about a 10 inch long roll. Place seam side down on wire rack. Cool completely. Unroll cake, spread filling over surface leaving 1/4 inch border on sides. Roll up cake, gently removing towel. In large bowl beat remaining 1/4 cup cream until stiff. Use to garnish top of cake.

FILLING:

2 (3 oz.) cream cheese
1 tbsp. rum (optional)
1 1/2 c. confectioners' sugar
1/4 tsp. cinnamon
1 c. heavy cream - divided
1 tsp. vanilla

Filling Preparation: (While cake is cooking). In large bowl, beat cream cheese until light and fluffy. Add rum and vanilla. Beat in confectioners' sugar and cinnamon until smooth. In large chilled bowl beat 1/2 cup heavy cream until stiff. Gently fold into cream cheese mix. Cover and chill 1 hour. 6-8 servings.