Here it is...hope it's what you're looking for...we love it here and I've been making it for years!
Pumpkin Roll
Ingredients
3/4 cup all-purpose flour
1 cup white sugar
1 teaspoon baking powder
1/2 t. salt
2 teaspoons pumpkin pie spice
2/3 cup pumpkin puree
3 eggs
1 teaspoon lemon juice
2 tablespoons confectioners' sugar
1 (8 ounce) package cream cheese, softened
4 T. Butter
1 teaspoon vanilla extract
1 cup confectioners' sugar
1/2 cup pecans, if you want
Directions
1 Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch jelly roll pan or cookie sheet.
2 Mix wet ingredients FOR 5 MINUTES on high. Mix dry in bowl 2, then add to wet ingredients. Pour mixture into prepared jelly roll pan or cookie sheet. (this worked fine before I had an official jelly roll pan...) Spread the mixture evenly.
3 Bake at 375 degrees F (190 degrees C) for 15 minutes.
4 Lay a damp linen towel on the counter, sprinkle it with confectioner's sugar, and turn the cake onto the towel. Carefully roll the towel up (lengthwise) with the cake in it. Place the cake-in-towel on a cooling rack and let it cool for 20 minutes.
5 Make the icing: In an electric blender or with a wooden spoon, blend cream cheese, butter, vanilla, and sugar.
6 When the cake has cooled 20 minutes, unroll it spread icing onto it. Sprinkle with nuts if you're using them...
Immediately re-roll (not in the towel this time), sprinkle the top liberally with powdered sugar if you plan to wrap it, this will keep it from sticking so badly, and wrap it with plastic wrap. Keep the cake refrigerated or freeze it for up to 2 weeks in aluminum foil. This is really best used in about 3 days though, the cake can get kind of soggy. Cut the cake in slices just before serving.
Enjoy. This is a must have at all the holiday gatherings around here...I would never be forgiven if I didn't make one!
I've edited this from the original post, so if you copied the recipe, please make corrections...I had soda instead of powder... 
