Preheat your oven to 375°F (190°C). Grease and flour a 10×15-inch jelly roll pan.
In a mixing bowl, sift collectively the flour, baking powder, baking soda, cinnamon, cloves, and salt. Put aside.
In one other bowl, beat the eggs and granulated sugar collectively till gentle and fluffy, about 2 minutes.
Stir within the pumpkin puree and lemon juice till effectively mixed.
Regularly add the dry substances to the moist substances, mixing till simply included.
Unfold the batter evenly within the ready jelly roll pan.
Bake within the preheated oven for 13-quarter-hour or till a toothpick inserted into the middle comes out clear.
Whereas the cake is baking, put together a clear kitchen towel by dusting it generously with powdered sugar.
As soon as the cake is completed, instantly invert it onto the ready towel.
Fastidiously roll up the cake and towel collectively, beginning on the slim finish.
Place the rolled cake on a wire rack to chill fully.
For the Filling:
In a mixing bowl, beat collectively the softened cream cheese, powdered sugar, softened butter, and vanilla extract till easy.
Fastidiously unroll the cooled cake.
Evenly unfold the cream cheese filling over the cake.
Fastidiously re-roll the cake with out the towel.
Wrap the rolled cake in plastic wrap and refrigerate for no less than one hour earlier than serving.
Prep Time: 20 minutes | Baking Time: 13-quarter-hour | Complete Time: 2 hours (together with chilling time)
Kcal: 190 kcal | Servings: 8 servings