Step 1

Preheat the oven to 375°F. Line an 11-x-15-x-1-inch jelly roll pan with parchment paper and spray with nonstick spray.

Step 2

In a large mixing bowl, beat eggs with a hand mixer for 5 minutes. Gradually beat in sugar, then beat in pumpkin and lemon juice.

Step 3

Whisk together flour, baking powder, cinnamon, ginger, nutmeg, and salt in a small bowl, then add to the pumpkin mixture. Stir until well blended.

Step 4

Pour batter into the prepared pan. Bake for 15 minutes, or until the cake is completely set in the middle.

Step 5

Sprinkle a flour-sack style dish towel generously with powdered sugar and invert the hot cake onto the towel. Loosely roll up the cake and towel from the short side. Let cool completely.

Step 6

While the cake is cooling, prepare the filling by beating all ingredients together with a hand mixer until smooth.

Step 7

Unroll the cake and spread the filling to within ½ inch of the edges. Roll the cake up again, without the towel this time, starting at the short side.

Step 8

Wrap the Pumpkin Roll in plastic wrap and place it in the refrigerator. Chill for at least 2 hours to blend flavors.

Step 9

To serve, unwrap the pumpkin roll and sprinkle it with powdered sugar. Slice in 1-inch slices.