In large bowl, combine eggs and sugar, beating with an electric mixer until thick and light yellow in color. Add pumpkin and leom juice, mixing until blended.
In a separate bowl, combine flour, baking powder, spices and salt. Add to egg mixture, mixing well. Spread batter into greased and waxed paper lined 10x15 jelly roll pan.
Bake at 350 for 15 minutes. Remove from oven. Cool for 15 minutes. Place cake on clean tea towl sprinkled liberally with powdered sugar. Cool 10 minutes longer. From 10 inch side, roll cake up in towel. Set aside.
While cake is cooling in towel, prepare filling. Beat together cream cheese and butter; stire in powdered sugar and vanilla and blend until smooth. Unroll cake. Evenly spread filling over cake. Roll up cake (without the towel). Wrap in plastic wrap. Cover and chill at least 1 hour. Slice before serving. Keep leftover slices refrigerated. This pumpkin roll freezes well.
Originally Submitted
11/29/2011
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