Pumpkin Roll

For the pumpkin cake:
Preheat oven to 350ºF.

With an electric mixer on medium-high speed, beat eggs for 5 minutes. Gradually add sugar, pumpkin, and lemon juice and mix until incorporated.

All at once, add flour, baking powder, cinnamon, ginger, nutmeg, cloves and salt. Mix until combined.

Line a cookie sheet with high sides or a jelly roll pan with parchment paper. Spread the batter evenly on the pan. Bake for 15–17 minutes.

Turn cake out onto a damp tea towel that has been sprinkled with icing sugar. Beginning at the short end, roll the cake (including the towel) tightly until you reach the other side. Set the cake aside to cool completely.

For the cream cheese filling:
With an electric mixer, beat the butter and cream cheese until light and fluffy. Add vanilla extract, icing sugar and milk. Mix for 3–5 minutes until icing is light and fluffy.

To assemble:
Unroll the cooled pumpkin cake and spread the cream cheese filling evenly over the surface of the cake. Beginning on the short side, re-roll the cake (without the towel) to the other side. Transfer the roll to a serving plate and sprinkle with additional icing sugar. Refrigerate until ready to serve.