Irresistible Pumpkin Roll with Luxurious Cream Cheese Filling

Method

1. Preheat the oven to 375°F. Line a half-sheet pan (about 13x18 inches / 33x46 cm) with parchment paper, wax paper, or a silicone mat. Lightly spray the edges of the pan with non-stick cooking spray.
2. In a medium bowl, whisk together the flour, sugar, baking soda, pumpkin pie spice, and salt. Add the pumpkin puree, eggs, and lemon juice, and mix just until the dry ingredients are moistened. Pour the batter into the prepared pan and spread it evenly. Bake for 15 minutes, or until the cake springs back when lightly touched.
3. While the cake bakes, generously dust a clean kitchen towel with powdered sugar. To make the frosting, in a medium bowl beat the cream cheese and butter until smooth and creamy. Add the vanilla and powdered sugar, and beat well until fully combined and smooth. Gently fold in the whipped cream until incorporated.
4. As soon as the cake is done, run a knife around the edges of the pan to loosen it. Invert the cake onto the prepared kitchen towel and carefully peel off the parchment paper. Starting from one of the short ends, roll the cake up tightly with the towel. Let it cool completely in the rolled shape, about 20 minutes.
5. Once the cake is cool, unroll it gently and spread the frosting evenly all over the surface. Reroll the cake (without the towel this time) and wrap it tightly in plastic wrap. Refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld and the cake to set.