Separate the whites from the yolks and place them in two different containers. Sift the flour and baking powder together and place in another bowl. Beat the egg whites in the blender until they rise to a fluffy consistency. Add the sugar little by little. Then add the vanilla and the sifted flour with the baking powder slowly.
Grease a rectangular 12 x 17 x 1 inch mold and cover with parchment paper. Pour the cake into the pan and spread. Heat the gas oven to reach 400 degrees Fahrenheit and bake the cake for 20 minutes until golden brown.
To make the pumpkin filling, add in the blender: the instant pudding, milk, Daisy sour cream, pumpkin puree and pumpkin spice. Mix well until the filling thickens. Place inside the fridge to allow the filling to set.
Remove the cake from the oven using protection as the tray will be hot. Let the cake cool on a rack for 15 to 20 minutes. Dampen a clean cloth or rag with water. Place it on a flat surface and then add the confectioners sugar. Turn the cake over on this cloth and remove the parchment paper. Spread the pumpkin filling over the whole cake. Wrap it gently using the cloth and place it inside the refrigerator for 15-20 minutes to set.
Remove the Pumpkin Spice Roll from the refrigerator and place it on a serving plate. Dust with additional confectioners sugars and some pumpkin spice. You can add Christmas flowers to decorate.