Cake:

• 3 large eggs
• 1 cup sugar (232 g)
• 2/3 cup pumpkin puree
• 1 tsp lemon juice
• 3/4 cup flour (90 g)
• 1 tsp baking soda
• 1/2 tsp cinnamon
• 1/2 tsp pumpkin spice
• 1/4 tsp salt

Filling:

• 8 oz cream cheese softened
• 6 tbsp unsalted butter softened
• 1 tsp vanilla
• 1 cup powdered sugar

Add the eggs, sugar, pumpkin, and lemon juice to a bowl and mix

Add the remaining dry ingredients and fold in until combined

Line a pan with parchment paper and bake at 375 for 12 minutes

While the cake is hot roll it up

Let it cool off rolled up

Make the filling by adding all the ingredients to a bowl and whisk until combined

Unroll the cake and add the filling

Roll it back up and remove the parchment paper

Store in the fridge then slice and serve