Protein Pumpkin Roll Cake - cooking recipe

Ingredients

Wet ingredients
1 cup Splenda sugar substitute
1/2 cup canned pumpkin (not pie filling, but pumpkin)
1/4 cup brown Sugar Twin
3 tablespoons blue bonnet light margarine (or I can't believe it's...yadda...yadda...)
2 large eggs
1 teaspoon vanilla extract
Dry Ingredients
5 scoops vanilla whey protein powder
2 1/2 teaspoons baking powder
1/4 teaspoon salt
Filling
16 ounces neufchatel cheese (1/3 less fat cream cheese)
1/2 cup Splenda sugar substitute
4 tablespoons sugar free caramel syrup

Preparation

Mix together wet ingredients well. Sift in dry ingredients. Mix until blended.
So once I did that I had to figure out how to make a long, flat cake. Seemed to me the best way to do it was to line a cookie sheet w/ foil, spray it down and cook the cake on that. So that's precisely what I did. And I baked on 350 for 10 minutes. Yes, only 10 minutes.
Now it is VERY important with roll cakes to let the cake cool. I know you're excited. I was too. But we had to let the thing cool! The cooling process gave me time to contemplate what the heck I was gonna fill this puppy with. I had this whole grand scheme in my head involving ricotta cheese and cream cheese and all that jazz but -- being that we just had a blizzard and I was not willing to trek out in the snow to procure ricotta -- the cream cheese would have to do.
Once I took the thing out of the oven I needed to transfer it so I could peel the backing.
Then I lined the first cookie sheet with plastic wrap and transfered the cake back onto it. There -- now we're in the right place. So I iced the thing (and it looked so pretty and flat -- I was so mesmerized that I forgot to take a pic at this stage). So here came the real test: could a protein cake roll?