In a large bowl, whisk together egg yolks and 50g of sugar until creamy. Whisk in the pumpkin puree, milk, and vanilla extract until it's smooth, with no lumps.

Gently whisk in the flour, cinnamon, ginger, and nutmeg until just combined. The mixture will be quite thick but don't worry! Set this aside.

In a separate medium bowl, beat the egg whites with a hand mixer or stand mixer on low speed until it becomes frothy. Turn mixer up to medium-high speed and slowly add in the remaining 100g of sugar, a third at a time, until the meringue reaches stiff peaks and is white and glossy.

Scoop out a couple dollops of the meringue and plop them into the pumpkin mixture. With a silicone spatula, fold the meringue into the batter until it becomes light and fluffy. Add in the rest of the meringue and keep folding, making sure to scoop the pumpkin batter from the bottom of the bowl. The batter should become airy and lighter in colour, with no streaks of white meringue or dark orange pumpkin left.

Pour the batter onto the baking tray and push it out into all sides and corners of the tray with an offset spatula. Smooth the top and ensure the batter is evenly distributed.

Bake for 12-14 minutes or until a toothpick inserted comes out clean. Remove cake from the oven and place on a cooling rack.

Immediately slide a knife between the cake and the baking tray to loosen. Grab both sides of the parchment and lift the cake out of the pan and set down on the counter. Starting from one short end, roll the cake (with the parchment paper) up loosely and let it cool completely (about 2 hours).

In a large bowl, beat cream cheese and powdered sugar with a hand mixer or stand mixer until fluffy and creamy. 

Add in the vanilla and whipping cream, a third at a time, while beating on medium-high speed. Beat until the cream reaches stiff peaks.

Unroll the cooled pumpkin sponge cake and gently peel away the parchment paper. Transfer cake to a new sheet of parchment paper.

Spread a thick layer whipped cream cheese evenly on top of the sheet cake, leaving about 2 inches of empty space on one end to account for the cream squishing out as you roll.

Start from the end without the empty space and roll up the cake again (without the parchment paper this time). Lay the cake with the free edge underneath so it doesn't unravel. Don't worry about any cream that squished out either end because you'll be cutting off the ends before serving. Wrap the roll with the parchment and then with plastic wrap and chill in the fridge for at least 3 hours before cutting.

When you're ready to serve, cut off a slice from both ends of the roll to reveal the swirly pattern. Decorate the top with more whipped cream cheese and some macarons, if you prefer.