Pumpkin Cake Roll With Cream Cheese Filling

Gather the ingredients.

Position a rack in the center of the oven and heat to 350 F (180 C/Gas 4). Oil a 10 x 15-inch jelly roll pan. Line the pan with parchment or waxed paper. Oil and flour the parchment paper.

Place a kitchen tea towel (not terry cloth) on the counter and sprinkle it liberally with confectioners' sugar. Set aside.

In a large bowl with an electric mixer, lightly beat the eggs. Gradually add the granulated sugar. Beat until thick and light yellow in color, about 4 to 5 minutes. Alternatively, use a stand mixer with the whisk attachment.

Add the pumpkin puree and lemon juice. Continue to beat on low speed until blended.

In a separate medium bowl, combine the 3/4 cup flour, baking powder, cinnamon, ginger, nutmeg, and salt.

Fold the dry ingredients to the egg-sugar mixture.

Spread batter into the prepared jelly roll pan. If desired, sprinkle the chopped pecans over the batter.

Bake until the cake springs back when touched lightly, 12 to 15 minutes. Run a small spatula or knife around the edges of the pan to loosen the cake. Immediately invert the cake onto the prepared tea towel.

Carefully remove the parchment paper from the cake.

Starting at the short side, roll up the warm cake, towel and all. Let cool to room temperature, about 30 minutes. While the cake is cooling, prepare the cream cheese filling.

Gather the ingredients.

Beat together cream cheese and butter until fluffy.

Gradually beat in the confectioners' sugar and vanilla. Continue beating until the mixture is smooth.

Carefully unroll the cooled cake. Evenly spread the cream cheese filling over the cake.

Roll up the cake (without the towel), and wrap it in plastic. Chill for at least 1 hour before serving.

Dust the top of the cake generously with confectioners' sugar just before serving.