Preheat oven to 325. Spray a 9 by 17 inch jelly roll pan with bakers spray. Line pan with parchment paper. Sray parchment with bakers spray
In a bowl whisk together flour, baking powder, ginger, cinnamon allspice and salt, set aside
Beat the egg yolks until light in color about 2 minutes, beat in light brown sugar, molasses and vanilla
Stir in the flour mixture to combine well
Beat egg whites with clean, dry beaters with cream of tarter until soft peaks form, Slowly add granulated sugar and beat until firm peaks form
Fold egg whites into yolk mixture in 3 additions until uniform in color
Spread into prepared pan evenly
Bake until golden and it springs back when you touch it about 15 minutes
Cool cake on rack in pan 10 minutes then run a knife around edges to relate any stuck edges of cake and Invert onto confectioner's sugar dusted clean towel
Carefully peel off parchment paper
Immediately roll cake up with towel and cool completely on rack
MAKE pumpkin spice cream filling
Beat cream until soft peaks begin to form, add cinnamon
Combine milk and pudding mix in as seperate bowl, whisk to combine. Working quickly beat pudding into cream and beat just until light and flffy. Refrigerate just until it thickens enough to spread 15 to 25 minutes
Unroll cake and spread some filling on cakes surface
Roll cake up b and frost cake with remaing filling.
Decorate with the gingersnap crumbs and sparkle sugar. Refigerate at least 4 hours before slicing
