Step 1

Preheat oven to 375 degrees.  Line a half sheet pan with parchment, wax paper or a silpat liner.  Spray along the edges of pan with non-stick spray.

Step 2

In a medium bowl, whisk together the dry ingredients for the cake.  Add the pumpkin, eggs and lemon juice.  Mix until dry ingredients are incorporated.  Pour into prepared pan and evenly distribute.  Bake for 15 minutes.

Step 3

While cake is baking, generously dust a clean kitchen towel with powdered sugar.  To make frosting, cream together the butter and cream cheese in a medium bowl until smooth then add the vanilla and powdered sugar.  Beat well.  Once this part is completely smooth, gently fold in the whipped cream.

Step 4

As soon as cake is baked, run a knife along the edges of the pan then invert cake onto the dusted kitchen towel.  Remove pan liner from the cake, then roll up the cake beginning with one of the short ends.  Allow to cool for 20 minutes.

Step 5

Unroll the cake and frost with the frosting.  Reroll, wrap tightly in plastic wrap and store in the fridge.  Cake is best if it can sit overnight in the fridge.