Preheat oven to 375 and grease and flour a 9x13 inch jelly roll pan. Do use the right sized pan so that your cake is an even thickness. I realized my pan was too large too late. Next time I won’t make such rookie Pumpkin Cake Roll mistakes.
In a large bowl mix together flour, sugar, baking soda and pumpkin pie spice. Stir in pumpkin puree, eggs and lemon juice. Pour mixture into prepared pan and spread the mixture evenly.
Bake in preheated oven for 15 minutes or until cake springs back when touched lightly.
While the cake bakes, lay a clean, unscented, lint free towel on the counter and sprinkle with ¼ cup of confectioners sugar. Turn the cake onto the towel leaving only ½ inch of towel exposed at one short end. Start rolling the cake and towel together lengthwise at the end with the smallest overhang. Place the cake rolled in the towel on a cooling rack and let cool completely.
Make the icing: cream the cream cheese, butter, vanilla and 1 cup confectioners sugar together with an electric mixer.
When cake has cooled, gently unroll cake and spread the icing with a small offset spatula within a ¼ inch of each side. Carefully re-roll the cake, making sure to tuck filling into the starting curl so that there is filling at the very center of the roll. Dust with Topping.
Keep the cake refrigerated and slice right before serving.
This makes a shorter roll with a fatter cake. This is the recipe from the original post and the cake that does not have frosting on the top!
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