Filling: In large bowl, beat cream cheese until light and fluffy. Beat in rum and 1 tsp. vanilla. Gradually beat in 1 1/2 cup confectioners' sugar and 1/4 tsp. cinnamon until smooth. In large chilled bowl, with chilled beaters, beat 1/2 cup of the heavy cream until stiff. Gently fold into cream cheese mixture. Cover and chill 1 hour.

Meanwhile, prepare cake. Grease a 15 x 10 x 1-inch jellyroll pan. Line with wax paper. Grease paper and set aside. Preheat oven to 375° In small bowl, combine flour, 1 1/2 tsp. cinnamon, baking powder, allspice, ginger, nutmeg, baking soda and salt; set aside. In large bowl, lightly beat egg yolks. Beat in sugar, brown sugar and 1 tsp. vanilla until thick. Beat in pumpkin and milk. Fold in flour mixture until blended. In clean bowl, with clean beaters, beat egg whites until stiff. Gently fold into batter just until mixed in. Spread into pan. Bake 12 to 14 minutes, or until cake tester inserted in center comes out clean.

Meanwhile, sprinkle confectioners' sugar over a clean kitchen towel. Cool cake in pan 10 minutes. Invert onto towel. Remove pan, then carefully peel off wax paper. Trim off any uneven edges of cake. Starting at narrow end, roll up cake and towel jellyroll fashion to form a 10-inch long roll. Place, seam side down, on wire rack. Cool completely. Unroll cake. Spread filling over surface, leaving a 1/4-inch border on all sides. Roll up cake, gently removing towel.

In large bowl, beat remaining 1/2 cup heavy cream until stiff. Use to garnish top of cake.