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1
Preheat the oven to 350 degrees F. Grease and flour a 17 1/2- by 12 1/2-inch jellyroll pan.
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2
With an electric mixer, beat the eggs, granulated sugar, pumpkin and lemon juice until smooth.
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3
Sift together the flour, ginger, salt, baking powder and cinnamon.
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4
Add the sifted ingredients to the egg mixture and blend until fully combined.
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5
Spread the batter in the jellyroll pan.
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6
Sprinkle the dough with the chopped pecans.
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7
Bake until a cake tester inserted in the center comes out clean, 14 minutes.
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8
Let the cake cool in the pan for 5 minutes.
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9
Invert the cake onto a wire rack.
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10
Sprinkle some of the confectioner' sugar on a large tea towel and carefully transfer the warm cake to the towel, folding the sides of the towel over the cake.
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11
Roll the cake up in the towel and cool in the refrigerator thoroughly for about 45 minutes.
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12
With an electric mixer, combine the confectioners' sugar, cream cheese, butter and vanilla and beat until smooth.
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13
Carefully unroll the cooled cake and spread the mixture on top of the cake.
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14
Gently re-roll the cake up and refrigerate it until you're ready to slice and serve.
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15
Dust with confectioners' sugar just before serving.
