Preheat oven to 375°F (190°C). Line a 15x10x1-inch jelly roll pan with parchment paper, leaving overhang on long sides. Grease and flour the parchment.

Beat egg yolks with ½ cup sugar until light and pale. Beat in vanilla.

Beat egg whites until soft peaks form. Gradually add remaining ¼ cup sugar, beat until stiff, glossy peaks.

Gently fold egg yolk mixture into egg whites. Whisk together flour, baking powder, baking soda, and spices.

Gradually add dry ingredients to egg mixture, alternating with pumpkin puree and oil. Mix until just combined.

Pour batter into prepared pan, spread evenly. Bake 12-15 minutes, or until a toothpick inserted comes out clean.

Immediately sprinkle warm cake with powdered sugar. Using parchment overhang, lift cake out and place on a powdered sugar dusted kitchen towel.

Roll cake and towel together. Let cool completely. Beat cream cheese and butter until smooth and creamy.

Gradually add powdered sugar, beating until light and fluffy. Stir in vanilla and salt. Unroll cooled cake, spread frosting evenly, re-roll.

Garnish with pecans/walnuts and sprinkles (optional). Slice and serve.