Mix 3 tablespoons of softened unsalted butter, 3 large egg whites, ½ cup of powdered sugar, and 1 cup of all-purpose flour until smooth. Add gel food coloring and pipe onto a parchment-lined jelly roll pan. Freeze for 20 minutes.

Preheat oven to 350°F. Whisk together ¾ cup all-purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda, 2 teaspoons pumpkin pie spice, and ½ teaspoon salt. In another bowl, beat 1 cup granulated sugar, 2 tablespoons brown sugar, and 3 large eggs until fluffy. Incorporate ⅔ cup pumpkin puree and 1 teaspoon vanilla, then fold in the dry mixture.

Pour the pumpkin cake batter over the frozen pattern and spread evenly. Bake for 13-16 minutes until the cake springs back.

Sprinkle powdered sugar over a clean tea towel. Invert the cake onto the towel, peel off parchment paper, and sprinkle more sugar on top. Roll the cake with the towel and cool in this position for 1 hour.

Beat 4 oz of cream cheese and ½ cup powdered sugar until fluffy. Gradually add ¼ cup half-and-half until smooth.

Unroll the cooled cake and spread the filling evenly. Re-roll tightly and refrigerate for at least 4 hours.