• Preheat oven to 375℉. Line a 15 x 10-inch baking sheet with parchment paper and set aside.
• Whisk together eggs on high speed for 5 minutes. Gradually beat in granulated sugar. Add canned pumpkin and lemon juice and mix together using the paddle attachment.
• Add flour, baking powder, cinnamon, salt, and pumpkin pie seasoning in a separate bowl. Sift all the dry ingredients together. While the mixer is on low speed, gradually add the dry ingredients.
• Pour the batter on the prepared baking sheet and bake for 12-15 mins. or until you can poke a toothpick into the center, and it comes out clean. Remove the baking sheet from the oven and let it cool for 10 minutes.
• Lay a clean dish towel on a flat surface. Sprinkle powdered sugar evenly over the towel. Carefully flip the cake onto the prepared towel so the parchment paper is facing up and the cake is on the towel. Starting at one end of the cake, carefully roll the cake up. Place the roll in the refrigerator to cool completely.

Cream Cheese Filling

• Cream together softened cream cheese, softened butter, and vanilla extract.
• While the mixer is on low, slowly add in the powdered sugar. If the consistency is too thick, add milk one tablespoon at a time until you get the desired consistency.
• Carefully unroll the cake and remove the parchment paper. Gently spread the cream cheese filling evenly over the top of the cake. Roll the cake back up. Place the roll on a serving dish and refrigerate for an additional hour.
• Right before you serve the pumpkin roll, evenly sprinkle powdered sugar over the top. Slice and enjoy!