- 3/4 cup all-purpose flour
- 1 tsp baking powder
- 3 tsp pumpkin pie spice
- 1/2 tsp salt
- 3 eggs
- 1 cup granulated sugar
- 2/3 cup canned pumpkin
- 1 Tbsp fresh lemon juice
- 1 (8 oz) pkg cream cheese at room temperature
- 1/4 cup (1/2 stick) unsalted butter, at room temperature
- 1 cup powdered sugar, plus more for sprinkling
- 1 tsp vanilla
Preheat oven to 375° and line a rimmed baking sheet with silicone mats or parchment paper.
In a small bowl, combine flour, baking powder, pumpkin pie spice and salt.
In bowl of a stand mixer with paddle attachment, add eggs and beat on medium speed, 5 min. Slowly add sugar, pumpkin and lemon juice. Add flour mixture and mix just until combined. Pour batter onto baking sheet and bake until set and lighter in color, about 15 min. Remove from oven and let cool 5 min.
Meanwhile, liberally sprinkle clean dish towel with powdered sugar. Turn cake out onto dish towel. Remove parchment paper, if using. Loosely roll up cake in towel and let cool completely.
To make filling, in a medium bowl, combine cream cheese and butter and beat until smooth. Add 1 c powdered sugar and vanilla and stir until smooth. Unroll cake and spread with filling, leaving a 1” edge farthest away from you with no frosting, then roll back up and cover with plastic wrap. Serve chilled.