In a mixing bowl, combine softened unsalted butter, egg whites, powdered sugar, and all-purpose flour until the mixture is smooth and well-blended. Divide the batter into portions and add gel food coloring to create your desired autumn leaf hues. Next, pipe the colored batter onto a parchment-lined jelly roll pan in your preferred leaf design, then freeze for about 20 minutes until set.

Preheat your oven to 350°F (177°C) while you prepare the pumpkin cake batter. In a separate bowl, whisk together the dry ingredients: flour, baking powder, baking soda, pumpkin pie spice, and salt. In another bowl, beat together granulated sugar, brown sugar, eggs, pumpkin puree, and vanilla extract until creamy. Gradually fold the dry mixture into the wet ingredients until just combined, ensuring a smooth batter.

Carefully remove the patterned batter from the freezer and pour the pumpkin batter evenly over it. Use a spatula to gently spread the batter to the edges. Place the assembled cake in the oven and bake for 13-16 minutes, or until the edges start to darken slightly and a toothpick inserted in the center comes out clean.

Once baked, remove the cake from the oven and let it cool for a minute. Carefully invert the warm cake onto a clean, sugared kitchen towel, peeling off the parchment paper. Starting at one end, roll the cake tightly while it’s warm, using the towel to help shape it. Set the rolled cake aside to cool completely, chilling for at least 1 hour to set its shape.

While the cake is cooling, prepare the cream cheese filling by beating softened cream cheese and unsalted butter together until fluffy. Gradually mix in powdered sugar and half-and-half, continuing to blend until the filling is creamy and smooth.

Once the cake is completely cooled, gently unroll it from the towel. Spread the prepared cream cheese filling evenly across the surface, leaving a small border around the edges. Carefully roll the cake back up, ensuring a tight roll without squeezing too much. Wrap the filled roll in plastic wrap and refrigerate for at least 4 hours, or overnight for optimal firmness and flavor.

When ready to serve, remove the Patterned Pumpkin Roll from the refrigerator and unwrap it. Using a sharp knife, slice the roll into 1-inch pieces to reveal the beautiful autumn leaf pattern. Enjoy the pumpkin roll chilled or at room temperature, and share this stunning dessert with family and friends during your fall festivities!