In a mixing bowl, cream together the unsalted butter, egg whites, powdered sugar, and flour until smooth. Divide the batter and use food coloring as desired. Pipe onto a parchment-lined jelly roll pan in your pattern and freeze for 20 minutes.

Preheat your oven to 350°F (177°C). In a separate bowl, whisk together dry ingredients. In another bowl, mix sugars, eggs, pumpkin puree, and vanilla. Fold in flour mixture to create the batter.

Once the patterned batter is set, pour the pumpkin batter over it and spread evenly. Bake for 13 to 16 minutes or until a toothpick comes out clean.

Immediately remove the cake onto a sugared kitchen towel, peel off parchment, and roll up the cake with the towel. Allow to cool for at least 1 hour.

Beat the cream cheese and butter together with powdered sugar until fluffy. Gradually mix in half-and-half until smooth.

Once cooled, unroll the cake and spread cream cheese filling evenly. Roll tightly and place seam-side down. Refrigerate for 4 hours or overnight.

Slice into 1-inch pieces and serve either cold or at room temperature.