The World's Best Pumpkin Roll Recipe

Ingredients: 1. 3/4 cup all-purpose flour 2. 1 teaspoon baking powder 3. 2 teaspoons ground cinnamon 4. 1/2 teaspoon ground nutmeg 5. 1/2 teaspoon ground ginger 6. 1/4 teaspoon salt 7. 3 large egg 8. 1 cup granulated sugar 9. 2/3 cup canned pumpkin puree 10. 1 teaspoon lemon juice

Instructions: 1. Preheat your oven to 375°F (190°C). Grease and line a 10x15-inch jelly roll pan with parchment paper.

In a mixing bowl, sift together the flour, baking powder, cinnamon, nutmeg, ginger, and salt. Set aside. 

In a separate bowl, beat the eggs and granulated sugar until thick and pale in color, about 5 minutes. 

Gradually fold in the dry ingredients until just combined. Spread the batter evenly onto the prepared jelly roll pan. 

While the cake is baking, prepare the filling. In a mixing bowl, beat the cream cheese, powdered sugar, butter, and vanilla extract until smooth and creamy. 

Starting at one short end, gently roll the cake and towel together. Allow it to cool completely on a wire rack. 

1. Once cooled, carefully unroll the cake and spread the filling evenly over the surface. 2. Re-roll the cake without the towel, using gentle pressure to keep it tight.

Wrap the pumpkin roll in plastic wrap and refrigerate for at least one hour before serving.