Line a 15x10x10 inch baking pan with waxed paper; grease the paper and set aside.
In a large bowl, beat egg yolks on high speed until thick and lemon-colored. Gradually add 1/2 cup sugar and pumpkin, beating on high until the sugar is almost dissolved.
In a small bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/2 cup sugar, beating until stiff peaks form. Then, fold the egg whites into the egg yolk mixture. Combine the flour, baking soda, cinnamon, and salt; gently fold into the pumpkin mixture. Spread into prepared pan.
Bake at 375° until cake springs back when lightly touched (around 12-15 minutes). Cool for 5 minutes. Flip the cake onto a kitchen towel dusted with confectioners’ sugar. Gently peel the waxed paper off of the cake. Roll up the cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
In a small bowl, beat the Lil' Moo Original, butter, confectioners' sugar, and vanilla until smooth. Unroll cake; spread filling evenly to within 1/2 in. of edges. Roll up again, without the towel. Cover and freeze until firm.
Remove the pumpkin roll from the freezer 15 minutes before cutting and serving!