Brown Sugar & Cream Cheese Pumpkin Rolls

Directions

1. 1
   Preheat oven to 375 degrees F. Line a 10x15 inch jelly roll pan with parchment, and spray edges slightly with non-stick cooking spray.
2. 2
   In a mixing bowl, beat eggs for 4-5 minutes until light and fluffy. Gradually beat in granulated sugar. Stir in pumpkin and lemon juice until just combined. Sift in flour, baking powder, cinnamon, ginger, nutmeg, and salt, and fold in until just combined.
3. 3
   Pour onto prepared pan, spreading into an even layer.
4. 4
   Bake at 375˚ for 13-15 minutes, until cooked through and cake springs back when pressed lightly.
5. 5
   While cake cooks, lay out a clean tea towel onto your counter, and generously sprinkle evenly with powdered sugar to lightly coat. When cake is done, very carefully turn hot cake onto prepared towel.
6. 6
   Remove parchment and sprinkle the top of the cake with an even layer of powdered sugar.
7. 7
   Roll up cake and towel to form a tight roll, starting with the shorter end. Once rolled completely, allow to cool completely.
8. 8
   Meanwhile, make the filling. In a medium bowl, beat together cream cheese, butter, and brown sugar until fluffy and brown sugar is dissolved, about 4-5 minutes.
9. 9
   Add powdered sugar and beat until light and fluffy, another 3-4 minutes.
10. 10
    Add vanilla and salt and mix until combined.
11. 11
    Once roll is cooled, gently unroll cake.
12. 12
    Spread with an even layer of your filling.
13. 13
    Roll cake back up (without the towel). Wrap in plastic wrap and chill in the refrigerator for at least 30 minutes, then slice and serve.