• Preheat oven to 375° F
• Prepare a 9x13 inch jelly roll pan by greasing and flouring.
• In a large mixing bowl, add flour, sugar, pumpkin pie spice, and baking soda. Stir to mix well.
• Add eggs, pumpkin puree, and lemon juice. Stir to mix well.
• In prepared jelly roll pan, pour the mixture. Spread to an even layer.
• In preheated oven, bake 15 minutes.
• Place a damp linen towel on a flat surface.
• On the towel, sprinkle confectioner's sugar.
• On the prepared towel, carefully turn out the cake.
• Carefully roll the towel, and the cake lengthwise.
• On a cooling rack, place the towel/cake to cool for 20 minutes.

For the Filling:

• In a medium sized mixing bowl, add butter, cream cheese, sugar, and vanilla.
• Using an electric hand mixer, beat to combine well.
• Carefully unroll the cooled cake.
• Spread the filling evenly on top of the cake.
• Roll the cake again right away, and wrap it in plastic wrap.
• Store in refrigerator.
• To serve cut the number of slices needed. Don't precut.