In a sauce pan mix pumpkin puree with milk and cajeta. Bring to a boil, reduce heat and add spices. Taste and if necessary add brown sugar to adjust sweetness.
Let it cool down before preparing the bread.
Whip white eggs until stiff. Set aside
Whip yolk eggs with sugar until the sugar mixes very well with the egg and the mixture turns light yellow.
Reduce mixer speed and add flour slowly. Add butter and mix until all the ingredients are blended.
Add a little bit of the white eggs to the yolk mixture and mix well. Fold the rest of the white eggs into the yolks using a silicon spatula.
Pre-heat oven to 350° F (175°C). Grease and flour a 9x13" jelly roll pan and extend the batter evenly on it.
Bake for about 10-12 minutes (keep an eye on it so it doesn't burn).
Take the bread out of the oven and lay a damp linen towel on top of it. Carefully turn the pan over onto a clean surface making sure the linen stays in place.
Spread the pumpkin filing all over the bread and with the help of the linen start to roll the bread. This has to be done as the bread is still warm to avoid breaking it. Leave linen on top of the roll for at least 20 minutes to cool down.
In the meantime you can prepare the icing. In this case I used prepared whipped cream with a little bit of coloring.
Transfer the roll to a plate and spread icing on top and enjoy!
Recipe by Ben's blog at http://whatscookingmexico.com/2010/11/16/pumpkin-roll/