• Preheat oven to 350-degrees. Grease a 10-inch by 15-inch jelly roll pan and cover with a layer of parchment paper. Spray the top of the parchment paper with non-stick spray, as well.

Pumpkin Roll Cake

• Add eggs to a medium-sized bowl and beat.
• Next, add the sugar and mix again.
• Now, add the pumpkin, lemon juice, self-rising flour, and baking soda and mix well.
• Next, add the cinnamon, ginger, and nutmeg and mix.
• Add the chopped pecans and mix.
• Pour into the jelly roll pan and bake for about 15-20 minutes or until a cake tester comes out clean.
• Once the cake bakes, allow it to cool for a few minutes.
• Sprinkle a towel with powdered sugar (this is an important step so the cake does not stick to the towel).
• Gently flip the cake over onto the towel. Gently roll the cake up in the towel and set aside while you make the frosting.

Cream Cheese Frosting

• Add the softened butter, cream cheese, and vanilla extract to a bowl and mix until creamy.
• Next, add the powdered sugar and mix well.
• Unroll the towel with the cake and spread the cream cheese mixture on the cake, making sure to spread to the edges.
• Gently roll up the cake again and refrigerate for about 30 minutes to firm up.