Pumpkin Roll

Preheat the oven to 375°F (190°C). Coat a 15x10x1-inch baking pan with nonstick spray, line with parchment paper and spray again with nonstick spray; set aside.

In a bowl, stir together the flour, cinnamon, baking powder, ginger, salt and nutmeg; set aside.

In a stand mixer, beat the eggs on high speed for 5 minutes. Slowly add the sugar on medium speed until combined. Mix in the pumpkin and lemon juice. On low speed, beat in the flour mixture. Spread batter evenly in the prepared pan. Sprinkle with walnuts.

Bake for 15 minutes or until cake springs back when lightly touched. Loosen the edges of the cake from the pan and turn it out onto a clean kitchen towel, sprinkled lightly with powdered sugar. Remove the parchment. Roll the towel and cake into a spiral, starting from a short side, and cool on a wire rack.

Create the filling by beating the cream cheese, butter and vanilla extract on medium speed, until smooth, in a stand mixer. Gradually beat in the powdered sugar.

Unroll the cake and remove the towel. Spread the cake with filling, leaving 1 inch unfrosted. Roll the cake back up, and trim the ends. Cover with plastic wrap and chill for a minimum of 2 hours.