Heat oven to 375°. Coat a
15 x 10 x 1-inch pan with nonstick
cooking spray. Line pan with wax paper;
coat paper with spray.
In a medium bowl, whisk flour, baking
powder, pumpkin pie spice and salt.
In a large bowl or in a stand mixer, whip
eggs at medium speed until slightly
thickened, about 2 minutes. On high
speed, beat in granulated sugar 1 tbsp at a
time until thick and lemon-colored, about
5 to 7 minutes. On low, beat in pumpkin
puree. Fold in flour mixture in 2 batches.
Spread evenly in prepared pan.
Bake at 375° for 10 to 12 minutes, until
cake springs back slightly when pressed.
Meanwhile, sift 1/4 cup of the confectioners'
sugar over a clean kitchen towel. When cake is done, loosen edges and immediately invert onto prepared towel. Remove pan and wax paper. Sift remaining 1/4 cup confectioners' sugar over cake. From a short end, roll up cake with towel, jelly roll fashion. Cool completely on a wire rack for at least an hour.
In a small saucepan, whisk
pumpkin puree, egg yolk and 3 tbsp of the
granulated sugar. Cook for 5 minutes
over medium heat, stirring frequently
(mixture should reach 160°). Transfer to a
medium bowl. Refrigerate for 20 minutes.
Once cake is cool, gently unroll. Whip
1/4 cup of the heavy cream with 1 tbsp of
the remaining granulated sugar to stiff
peaks. Fold into filling and spread over
cake. Re-roll without towel.
Whip remaining 1 1/4 cups
cream with remaining 2 tbsp sugar to stiff
peaks. Spread over cake roll. Dust with a
little pumpkin pie spice, if desired.
Refrigerate until serving.