Prepare the Pumpkin Filling:
Beat the softened cream cheese with the confectioners' sugar. Beat in cooked pumpkin, ground cinnamon, ground nutmeg and vanilla extract. Slowly add the whipping cream, beating until slightly thickened. Refrigerate mixture for about 2 hours.
Preheat oven to 375°F/190°C. Line a 15 1/2 x 10 1/2 x 1-inch jellyroll pan with foil. Generously grease foil.
For the Cake Roll:
Beat egg whites in large bowl on high speed of mixer until soft peaks form; gradually add 1/2 cup sugar, beating until stiff peaks form. Set aside.
Beat egg yolks and vanilla in medium bowl 3 minutes; gradually add remaining 1/4 cup sugar, beating 2 additional minutes.
Combine the flour, cocoa powder, baking soda, baking powder and the salt; add to yolk mixture alternately with the water, beating on low speed just until smooth. Gradually fold this chocolate mixture into beaten whites mixture with a rubber spatula until well blended. Spread batter evenly in prepared pan.
Bake in preheated oven for 12 to 15 minutes or until top springs back when touched lightly. Immediately loosen cake from edges of pan; invert on clean towel sprinkled with confectioners' sugar. Carefully peel off foil. Immediately roll cake in towel, starting from narrow end; place on wire rack to cool completely. Carefully unroll cake; remove towel. Spread cake with pumpkin filling; reroll without towel.
For the Chocolate Glaze:
Melt the butter in small saucepan over low heat; add 2 tablespoons the cocoa powder and water, stirring until smooth and slightly thickened. Do not boil. Remove from heatl cool slightly. Gradually add the confectioners' sugar and the vanilla extract, beating with whisk until smooth. Makes about 1/2 cup glaze.
Spoon glaze over top. Refrigerate cake roll until just before serving. Cover and refrigerate any leftover cake roll.
Makes 10 to 12 servings.
Date: January 13, 2005-Recipe revised on October 16, 2009