Pumpkin Log Roll Recipe

Preheat the oven to 375 degrees F (190 degrees C). Grease and flour a 15x10-inch jelly roll pan.

Place eggs in the bowl of a stand mixer fitted with the whisk attachment. Beat on high speed until pale and thick about 5 minutes. Gradually add sugar beating well. Stir in pumpkin and lemon juice.

Combine flour cinnamon baking powder ginger nutmeg and salt in a separate bowl. Fold into the egg mixture. Spoon batter into the prepared pan spreading evenly into the corners.

Bake in the preheated oven until a toothpick inserted into the center comes out clean about 15 minutes. Take care not to over bake.

Invert cake onto a clean dish towel. Sprinkle 1/4 cup powdered sugar on top. Lift up one long edge carefully and roll the cake into a log wrapped in the towel. Set aside until cool at least 15 minutes.

Combine cream cheese powdered sugar margarine and vanilla extract in a bowl. Beat until smooth and creamy. Unroll the cake and spread filling on top. Roll cake up again and refrigerate seam-side down until set.