Step 1

Place the sugar and water in a medium heavy bottomed saucepan over medium-high heat, and cook without stirring until sugar dissolves and gets a caramel color.

Step 2

Remove the pan from the heat and add the cream. It will bubble a little bit.

Step 3

Cook for about 1 minute stirring constantly with a wooden spoon until smooth.

Step 4

Remove from heat and add vanilla extract, butter and salt. Stir well until smooth. Transfer into a bowl and set aside to cool until the cake is ready.

Step 5

Preheat the oven to 300F (150C).

Step 6

Place the pecans on a baking tray and toast for 15 minutes. When cool enough to handle, chop them into small pieces and set aside until ready to use.

Step 7

Preheat the oven to 350F (180C). Butter a 12 X16 inch (30*40 cm) baking tray and line it with parchment paper.

Step 8

In a large bowl add eggs and sugar and mix for 5-7 minutes until light yellow colored,thick and foamy. Add vanilla extract and mix to incorporate.

Step 9

Add pumpkin puree and lemon juice and mix to combine.

Step 10

Sift the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt over the bowl. Gently fold the flour mixture in.

Step 11

Pour batter into the prepared pan and spread evenly.

Step 12

Bake for 13-15 minutes. Let the cake cool in the pan for 5 minutes.

Step 13

Dust with powdered sugar. Flip the cake onto a parchment paper or powdered sugar dusted kitchen towel.

Step 14

Roll the cake up and let cool completely.

Step 15

In a bowl mix cream cheese or Mascarpone Cheese with powdered sugar, caramel sauce, cinnamon and vanilla extract.

Step 16

In another bowl mix cream until stiff peaks form.

Step 17

Gently fold the cream into the caramel mixture.

Step 18

Unroll the cake and spread the filling evenly over the cake.

Step 19

Sprinkle the chopped pecans.

Step 20

Roll the cake back up. Refrigerate for at least 2 hours before serving.

Step 21

Dust with more powdered sugar. To decorate if desired, pipe the top with whipped cream and add physalis and cinnamon sticks.

Step 22

Serve with drizzles of remaining caramel sauce. Enjoy!