Preheat oven to 375 degrees | Line a 15x10x1 inch jelly roll pan with parchment paper; grease and flour paper. Sprinkle a thin, cotton kitchen towel with 1/4 cup powdered sugar.

Cake

1. In a bowl combine flour, baking powder, cinnamon, ginger, nutmeg, and salt, and set aside
2. In a stand mixer, beat egg and sugar until it becomes thick, about 5 minutes on high.
3. Add pumpkin and lemon juice and mix to combine and then fold in the dry ingredients.
4. Spread evenly into the prepared pan.
5. Bake for 13-15 minutes or until the top of the cake springs back when touched. Immediately turn the cake out onto the prepared towel. Carefully peel off the paper.
6. Starting at the narrow end, roll the cake and towel up together. Allow the cake to cool on a cooling rack.

Frosting

1. Cream together butter and cream cheese in a stand mixer until smooth.
2. Add vanilla and salt and mix.
3. With the mixer on low, gradually add powdered sugar until completely combined.

Making the Jelly Roll

1. Unroll the cake and spread the frosting evenly over the cake and carefully roll the cake back up.
2. Dust with powdered sugar before serving.