2 tsp. confectioners sugar
3 large eggs
1 c. granulated sugar
3/4 c. self-rising cake flour
2/3 c. canned pumpkin puree
2 tsp. cinnamon
1 tsp. ground ginger
1 tsp. ground nutmeg
1 tsp. vanilla extract
1 tsp. fresh lemon juice

Preheat oven to 325°F.

Spray a jelly roll pan with nonstick spray and sprinkle lightly with flour. Dust a clean dish towel with 1 teaspoon of confectioners sugar. Combine eggs, granulated sugar, flour, pumpkin, cinnamon, ginger, nutmeg, vanilla extract and lemon juice; beat well.

Pour into pan and bake 15 minutes. Let cool 5 minutes, then invert onto the dish towel. Sprinkle the cake with 1 teaspoon of confectioners sugar, then roll up cake and towel together, jelly roll-style. Let cool.

Icing:

1 c. confectioners' sugar
1 pkg. (8 oz.) cream cheese
1 tsp. vanilla extract

Cream the confectioners' sugar, cream cheese and vanilla in a large bowl. Unroll the cake; spread the icing on top, then re-roll the cake without the towel. Refrigerate until chilled. Sprinkle with the remaining 1 teaspoon of confectioners' sugar.