Preheat your oven to 375°F (190°C). Grease and flour a 10×15-inch jelly roll pan.
In a mixing bowl, sift together the flour, baking powder, baking soda, cinnamon, cloves, and salt. Set aside.
In another bowl, beat the eggs and granulated sugar together until light and fluffy, about 2 minutes.
Stir in the pumpkin puree and lemon juice until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated.
Spread the batter evenly in the prepared jelly roll pan.
Bake in the preheated oven for 13-15 minutes or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare a clean kitchen towel by dusting it generously with powdered sugar.
Once the cake is done, immediately invert it onto the prepared towel.
Carefully roll up the cake and towel together, starting at the narrow end.
Place the rolled cake on a wire rack to cool completely.
For the Filling:
In a mixing bowl, beat together the softened cream cheese, powdered sugar, softened butter, and vanilla extract until smooth.
Carefully unroll the cooled cake.
Evenly spread the cream cheese filling over the cake.
Carefully re-roll the cake without the towel.
Wrap the rolled cake in plastic wrap and refrigerate for at least one hour before serving.
Prep Time: 20 minutes | Baking Time: 13-15 minutes | Total Time: 2 hours (including chilling time)
Kcal: 190 kcal | Servings: 8 servings