Pumpkin Roll

1 1/2 cups flour
2 tsp baking soda
2 T pumpkin pie spice
2 cups sugar
6 eggs
1 15oz can pumpkin
2 tsp lemon juice

12 oz packaged cream cheese
6 T butter
1 T vanilla extract
2 cups powdered sugar
pecans (opt)

1. Preheat oven to 375 degrees. Line a jelly roll pan with parchment paper cut to size. 
2. In a small bowl combine the first 3 ingredients. In a larger bowl combine eggs and sugar and whisk well until well combined, then whisk in the pumpkin and lemon juice. 
3. Add the flour mixture to the pumpkin mixture and stir until just combined. 
4. Pour the batter onto the prepared jelly roll pan and smooth out evenly. 
5. Bake for 15 minutes. 
6. Lay a damp linen towel on the counter, sprinkle it with confectioner's sugar, and turn the cake onto the towel. Carefully roll the towel up (lengthwise) with the cake in it. Place the cake-in-towel on a cooling rack and let it cool for 20 minutes.
7. Make the filling: cream butter and cream cheese until fluffy. Beat in the vanilla. Add the sugar one cup at a time to minimize the mess. Beat for another minute or two until light and fluffy. 
8. When the cake has cooled 20 minutes, unroll the cake and spread the filling on it.  Sprinkle with nuts if you choose. Immediately re-roll (not in the towel this time), and wrap it with plastic wrap. 
9. Dust with powdered sugar just before serving. 
10. Keep the cake refrigerated or freeze it for up to 2 weeks in aluminum foil.