• Preheat oven to 350 degrees F.
• Line a 15" x 10" jelly roll pan with parchment paper, then spray the edges and parchment lightly with nonstick cooking spray. Set aside.
• In a large mixing bowl, whisk together the flour, baking powder, salt, and pumpkin pie spice. In a separate mixing bowl, combine the pumpkin puree, lemon juice, eggs and sugar and whisk together.
• Combine the dry ingredients with the pumpkin mixture and stir until combined, then transfer to your prepared pan. Use an offset spatula to spread the batter evenly into the bottom of the pan.
• Bake in a preheated oven for 13-15 minutes, or until the top of the cake springs back when touched and the edges start to pull away from the pan.
• Remove from the oven and let cool for 5 minutes. Meanwhile, sprinkle a clean kitchen towel with 1/4 cups of powdered sugar. After 5 minutes, loosen the edges of the cake with a knife if needed and turn onto the prepared towel. Gently remove the parchment paper.
• Start rolling the pumpkin roll up into the towel. If you want smaller rolls, roll it lengthwise and if you want larger rolls, roll it up widthwise. Allow to cool completely on a wire rack.

Cream Cheese Filling

• In the bowl of a stand mixer, add the room temperature cream cheese, softened butter, powdered sugar, and vanilla extract and beat with the paddle attachment until smooth and creamy, or about 3 minutes.

Finishing

• Carefully unroll the cake and spread the cream cheese frosting evenly over the entire thing. Re-roll the cake and wrap in plastic wrap.
• Refrigerate for at least 1 hour, or up to 24 hours. Before serving, remove the plastic wrap and sprinkle with powdered sugar. Slice and serve. Enjoy!