¾ cup all-purpose flour

1 teaspoon baking powder

2 teaspoons cinnamon

1 teaspoon ground ginger

1 teaspoon nutmeg

3 eggs

1 cup sugar

⅔ cup canned pumpkin

1 tablespoon lemon juice

1 cup pecans, chopped

2 cups powdered sugar

8 oz cream cheese, softened

8 tablespoons (1 stick) butter, softened

1 teaspoon vanilla extract

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Preheat oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease.
Whisk flour, baking powder, cinnamon, ginger, and nutmeg in a small bowl.
Beat eggs and sugar until thick and pale, then stir in pumpkin and lemon juice.
Fold in dry ingredients until just combined.
Spread batter evenly into pan, sprinkle with pecans, and bake 12–15 minutes.
Turn cake out onto a towel dusted with powdered sugar, peel off parchment, and roll up in the towel. Cool completely.
Beat cream cheese, butter, powdered sugar, and vanilla until smooth.
Unroll cooled cake, spread with filling, and roll back up (without towel). Wrap in plastic wrap and refrigerate at least 1 hour before slicing.

Roll cake while still warm to prevent cracking.

Use a serrated knife for clean slices.

Omit nuts or swap with toasted coconut for a nut-free version.

Can be made ahead—flavor improves after chilling.

Freeze whole roll (unsliced) for up to 2 months.