¾cupall purpose flourplus a few teaspoons for preparing sheet pan
Confectioners/powdered sugar for dusting cake with
Preheat oven to 375 degrees. Grease 15 x 10-inch jelly-roll pan and line with parchment paper. Grease the parchment paper and then sprinkle with flour.
Lay a clean, damp linen towel on the counter and sprinkle evenly with confectioners sugar.
Combine flour, baking powder, baking soda, cinnamon, nutmeg, ginger and salt into a small bowl.
Beat eggs until light and fluffy, about 5 minutes. Slowly add in sugar, lemon juice, and beat until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan, using an offset spatula.
Bake for 15 minutes, or until cake springs back when lightly touched.
Immediately turn the cake out onto the lined towel. Peel off the parchment paper and gently roll the cake up in the towel, starting with the short end. Cool cake completely.
Mix together powdered sugar, vanilla, butter, and cream cheese until smooth and fluffy.
Carefully unroll the cake and spread filling over cake to within 1 inch of the edges. Roll cake up again.
Cover and chill until cold.
Remove from fridge and dust with powdered sugar and slice for serving.
Pumpkin Roll is best served chilled completely.
This pumpkin roll will last for 3 days refrigerated and for 1 month frozen.
This recipe has been adapted from the Classic Pumpkin Roll found on Libby's canned pumpkin.