Here's the recipe referred to in today's USA Weekly:

Pumpkin Chiffon Cake

2 1„4 cups sifted cake flour
1 1„4 cups sugar
1 tablespoon baking powder
1 teaspoon salt
1 1„2 teaspoons ground cinnamon
3„4 teaspoon ground ginger
1„2 teaspoon grated or ground nutmeg
1„4 teaspoon ground cloves
5 large egg yolks
1 1„4 cups cooked or canned pumpkin
1„2 cup vegetable oil
1 teaspoon vanilla extract
8 large egg whites
1„2 teaspoon cream of tartar
1„4 cup sugar
3„4 cup finely chopped walnuts or pecans (optional)

Cream cheese frosting (your favorite recipe) or vanilla ice cream

Have all ingredients at room temperature. Have ready an ungreased
10-inch tube pan. Preheat oven to 325 degrees.

In large bowl, whisk together flour, sugar, baking powder, salt,
cinnamon, ginger, nutmeg and cloves. Add egg yolks, pumpkin, oil and
vanilla and beat on high speed until smooth.

Using clean beaters, in another large bowl, beat egg whites with cream
of tartar on medium speed until soft peaks form. Gradually beat in
sugar on high speed. Beat whites until they're so stiff they begin to
lose their gloss.

Use a rubber spatula to fold one-quarter of the egg whites into the egg
yolk mixture, then fold in remaining whites and, if using, the nuts.

Scrape batter into pan and spread evenly. Bake in preheated oven until
top springs back when lightly pressed and toothpick inserted into
center comes out clean, about 1 hour.

Let cool upside down on a bottle or inverted funnel at least 11„2
hours.

Run thin knife around outside of cake and remove from pan. Ice with
canned cream cheese frosting or serve with vanilla ice cream. Makes one
10-inch tube cake.

NOTES:

This pumpkin chiffon cake recipe is based on a Chiffon Oil Cake from
the 1975 version of "Joy." An updated version of that basic recipe is
included in the new "Joy," along with this all-new pumpkin variation.

Pumpkin chiffon cake was an unrivaled favorite among the book's
testers, according to test kitchen director Suzen O'Rourke. One tester,
a baker by profession, found the recipe so good that it alone was
"worth the price of the book."