Preheat oven to 375°F. Line a 15x10x1-inch pan with parchment paper. Grease with cooking spray and set aside.
For the filling, beat together Chobani, cream cheese, butter, confectioners’ sugar and vanilla until smooth. Cover and refrigerate.
Whisk together flour, baking soda, spices and salt. Set aside.
Use a mixer on high speed to beat egg yolks until thick and frothy. Gradually add pumpkin and ½ cup sugar, beating until sugar is almost dissolved.
In a clean mixing bowl, beat egg whites into soft peaks, then gradually add remaining sugar, beating into stiff peaks. Fold egg white mixture into egg yolk mixture.
Gently fold dry ingredients into wet and spread into pan. Bake 12-15 minutes, or until cake springs back with light pressure. Cool 5 minutes.
Turn cake onto a clean towel dusted with confectioners’ sugar. Gently peel parchment paper from back of cake. Roll cake jellyroll style, starting with a short end. Cool completely.
Unroll cake and spread filling evenly to within ½ inch of edges. Re-roll. Cover with plastic wrap and freeze until firm (up to 3 months). Remove from freezer 15 minutes before serving. Dust with confectioners’ sugar and serve in slices.