My sweet daughter learned to make these in her Home Economics class at school. They are making them this whole month..to sell to the teachers..she did a wonderful job, and they are delicious...I think she passed the test!..
Prepare a medium size ( 11 x 17 ) jelly roll pan; by lining with parchment paper, and lightly coat it with cooking spray.
2In a medium size bowl; measure and mix dry ingredients, minus sugar.
3In a mixer bowl, beat together the eggs, sugar, pumpkin and lemon juice.
4Add dry ingredients to the wet ingredients; blend thoroughly.
5Pour prepared batter into prepared pan. SPREAD EVENLY!! very important. Sprinkle chopped nuts from the edges inward (optional).
Bake at 375 for 12 minutes, or until top of cake springs back when lightly touched.
6While cake is baking; lightly sprinkle a clean, dry dish towel with sifted powdered sugar.
7When cake is done, immediately flip the cake onto towel. Hold onto the parchment paper while flipping, or the cake will slide out of the pan.
8Loosen edges of cake from parchment paper. Then gently peel paper off.
9Roll cake with towel from short end to the other. Place on cooling rack with seam side down. Cool completely.
In a mixer bowl; beat cream cheese until soft and creamy. Add butter, beat again until blended, scraping the sides of the bowl. Add vanilla and powdered sugar. Mix slowly until blended, then beat on high until light and fluffy.
11Gently unroll cake. Spread filling evenly over entire cake surface, including the edges. Starting at the same edge as before, gently re-roll cake without towel.
If you want to freeze these, wrap in plastic wrap, seal the edges; then wrap in foil and seal the edges.
To serve, remove from freezer a few hours beforehand to allow thawing time.