Preheat oven to 375° F.
Line a 15 x 10-inch jelly-roll pan with parchment paper.
Beat egg yolks and sugar in large mixer bowl until the batter is thick and forms a ribbon when the mixers are lifted.
Combine flour, cinnamon, ginger, allspice, brown sugar and salt in small bowl and slowly add the dry ingredients to the egg mixture. Continue to beat until the batter is quite thick.
Add pumpkin puree, this should not be pumpkin pie filling, it should be just plain cooked and canned pumpkin.
Beat mixture with pumpkin puree until the pumpkin is completely blended and the batter is smooth.
In a larger mixing bowl, beat egg whites until they form peaks.
Gently fold the beaten egg whites into the cake batter until evenly combined.
Pour batter into prepared cookie sheet and bake for 13 to 15 minutes or until top of cake bounces back when touched.
Allow cake to cool for 5-7 minutes or until the cake is cool enough to touch, then starting at one end, roll the cake, parchment paper and all, into a roll and set aside until it's completely cool.