Preheat the oven to 375°F. Grease a 15 1/2" x 10 1/2" jelly roll pan. Line it with parchment paper and grease and flour the parchment paper.
Whisk together the all-purpose flour, cornstarch, cocoa powder, pumpkin pie spice and salt. Beat the egg whites until they hold stiff peaks; set them aside.
Beat the egg yolks and the granulated sugar until the mixture is airy and pale lemon in color. The liquid dripping off the beaters should form a ribbon. Beat in the vanilla. Blend the flour mixture into the egg yolks and stir gently until combined. Mix in
Pour the batter into the prepared pan and bake for 12 to 15 minutes. To test that the cake has finished baking, stick a toothpick into the center of the cake. It will come out clean if it's done. Let the cake cool in the pan for 10 minutes; loosen the edg
Turn the cake out onto a clean dish towel that has been sprinkled with confectioners' sugar. Gently remove the parchment paper. Starting with a long side, roll up the cake. Let it finish cooling on a rack.
Beat the whipping cream until it holds stiff peaks. Stir in the confectioners'sugar and the vanilla extract. Reserve 1/2 cup of the whipped cream for decorating the cake. Stir the pumpkin and ginger into the remaining whipped cream, and mix until combined
Unroll the cake and place it on your serving platter. Spread half of the pumpkin whipped cream on the cake and roll up the cake, starting with a long end. This is easier than it sounds. Place the cake where you want it on the platter. Frost the cake with
This cake should be prepared the same day that you're going to eat it. It should be kept refrigerated until serving time. Cut with a serrated knife.