Step 1

Preheat oven to 375°F. Line a 15x10x1-inch pan with parchment paper. Grease with cooking spray and set aside.

Step 2

For the filling, beat together Chobani, cream cheese, butter, confectioners’ sugar and vanilla until smooth. Cover and refrigerate.

Step 3

Whisk together flour, baking soda, spices and salt. Set aside.

Step 4

Use a mixer on high speed to beat egg yolks until thick and frothy. Gradually add pumpkin and ½ cup sugar, beating until sugar is almost dissolved.

Step 5

In a clean mixing bowl, beat egg whites into soft peaks, then gradually add remaining sugar, beating into stiff peaks. Fold egg white mixture into egg yolk mixture.

Step 6

Gently fold dry ingredients into wet and spread into pan. Bake 12-15 minutes, or until cake springs back with light pressure. Cool 5 minutes.

Step 7

Turn cake onto a clean towel dusted with confectioners’ sugar. Gently peel parchment paper from back of cake. Roll cake jellyroll style, starting with a short end. Cool completely.

Step 8

Unroll cake and spread filling evenly to within ½ inch of edges. Re-roll. Cover with plastic wrap and freeze until firm (up to 3 months). Remove from freezer 15 minutes before serving. Dust with confectioners’ sugar and serve in slices.