Note: 2/3 Cups of Pumpkin is half of a 15 oz can of canned Pumpkin. So instead of wasting a partial can, plan on making a double batch (2 Rolls). The recipe above is for a single batch (1 Roll).
Heat Oven to 350°F. Prepare a greased 10x15 jelly roll pan (cookie sheet). Line the bottom with wax paper, then lightly spray the wax paper with a spray oil such as Pam.
Lay out on your counter, a thin towel, sized at least the size of your jelly roll pan. Sprinkle it liberally with powdered sugar.
In a large bowl lightly beat the eggs. Gradually beat in the sugar, beat until thick and light yellow. (4 to 5 minutes of beating). Add the pumpkin and lemon juice and beat on low until blended.
In a separate bowl, combine/sift the flour, baking powder, spices, and salt. Add the sifted dry ingredients to the egg mixture. Whisk until well combined. Spread the batter onto the prepare Jelly pan.
Bake in the preheated oven for 12 to 15 minutes. The cake should spring back when lightly touched with your finger. Start checking at 12 minutes, and at 1 minute intervals after that. Remove the cake from the oven and run a knife along side all edges to help release it from the pan. Immediately flip the cake/pan onto the powdered sugar covered towel. Gently lift the upside down pan away and the cake should remain behind on the towel. Gently peel away the wax paper and discard it.
Starting on the narrow end of the cake, roll the cake and the towel up together to form a log. Place this on a wire rack to cool.
While the cake is cooling prepare the filling. In a small bowl sift the powdered sugar and set it aside. Using a mixer, Beat together the cream cheese and butter until light and fluffy (about 4 minutes). Gradually beat in the sifted powdered sugar and vanilla. Beat until smooth.
The Filling & the Rolling
Once the cake roll is cool (needs to be cool to avoid melting the filling), carefully unroll the cake. Spread the cream cheese filling evenly over the entire surface of the cake. Then roll the cake and filling (not the towel this time) into a log, or roll. Wrap in plastic wrap and chill at least 1 hour in the refrigerator before serving.
These can be made ahead and frozen.
Slice the cake and filling roll into 1 inch slices. Keep leftovers in the refrigerator.
Lay out frozen Puff Pastry on a greased or spray oiled sheet of aluminum foil. Allow it to mostly thaw and come to room temperature. Spread the ½ Stick of soft butter over the entire top surface. Use more butter if necessary.
Dump the entire can of apple pie filling on the Puff Pastry. This has to be roughly down the middle of the long dimension. Prior to baking you will be folding the pastry dough in half to create a 8x24 baking dimension. Do not fold yet! Keep the filling about 1 inch away from all edges.
Spread the filling the best you can over half the puff pastry avoiding the edges.
Mix the Sugar, Cinnamon, and salt together. Sprinkle that sugar mixture over the apple filling.
I use (4) 1 oz foil packs of cream cheese for the next step. You could cut a softened 8 oz brick of cream cheese as an alternative. Nothing says you can't use 8 oz and use up the cream cheese. In my case I lay a 4 oz ribbon of cream cheese down the center of the filling from side to side.
Once the pastry is completely thawed and foldable without cracking, fold the pastry over the top of the filling on to itself to create a pocket. Use a fork to seal the top dough to the bottom dough on both ends and the long edge.
Cut some vent strips through the top of the Puff Pastry using a wet sharp knife.
Slip the aluminum foil onto a cookie sheet.
Bake in a preheated 375°F for approximately 30 minutes or until golden brown and flaky.
Once baked slide the pastry and foil off the hot cookie sheet onto a wire rack to cool.
While the pastry is baking prepare the icing.
Mix the softened butter, orange juice, and vanilla together in a small but kind of deep bowl. Using a spoon, start beating small amounts of powdered sugar in by hand.
Continue adding and beating in powdered sugar until you obtain a desired stiff, but pipe-able icing. Adjust to taste. If adding any additional liquid, do so in very small amounts. Then beat in additional sugar to get a stiff consistency.
I then move the icing into a quart sized freezer zip lock. Snip one of the corners off with scissors, and this becomes a disposable piping bag.
Once the baked pastry has cooled some, pipe the icing across the top.