Preheat Oven & Prepare Pan: Preheat your oven to 375°F (190°C). Grease and flour a 10×15-inch jelly roll pan, then line it with parchment paper.

Allrecipes

Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, salt, cinnamon, ginger, nutmeg, and allspice.

Beat Wet Ingredients: In a separate large bowl, beat the eggs and granulated sugar on high speed for about 4 minutes until thick and pale. Add the pumpkin puree and lemon juice, mixing until combined.

The Gracious Wife

Combine Wet & Dry Ingredients: Gradually add the dry ingredients to the wet mixture, folding gently until just combined.

Bake the Cake: Spread the batter evenly into the prepared pan. Bake for 12–15 minutes, or until the cake springs back when touched.

Sally's Baking Addiction

Roll the Cake: While the cake is baking, lay a clean kitchen towel flat on the counter and sprinkle it generously with powdered sugar. Once the cake is done, immediately turn it out onto the prepared towel. Carefully peel off the parchment paper. Starting from one short end, roll the cake and towel together into a log shape. Allow it to cool completely on a wire rack.

Prepare the Filling: In a medium bowl, beat together the softened cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy.

Assemble the Roll: Once the cake has cooled, unroll it carefully. Spread the cream cheese filling evenly over the cake, leaving a small border around the edges.

Re-roll the Cake: Gently re-roll the cake without the towel. Wrap it tightly in plastic wrap and refrigerate for at least 1 hour to set.

Serve: Before serving, dust the top of the pumpkin roll with powdered sugar. Slice into 1-inch pieces and enjoy!