Preheat oven to 375°F/190°C and grease and flour a 10x15 inch jelly roll pan or a cookie sheet.
In a bowl, mix together the flour, sugar, baking soda and the pumpkin pie spice. Add in the pumpkin puree, eggs and lemon juice. Pour it into the greased pan, ensuring that the thickness is even across the pan.
Bake for 15 minutes, until it is golden brown and springs back when touched lightly.
While cake is baking, prepare a clean damp tea towel by sprinkling ⅓ cup of icing sugar across the towel. When the cake is baked, turn the cake upside down on the damp prepared tea towel. Carefully roll up the towel with the cake inside into a roll and place on a baking rack to cool (about 30 minutes or until completely cool).
Using a mixer, beat together the cream cheese, butter, icing sugar and vanilla bean paste.
When the cake has cooled, carefully unroll the cake and spread the vanilla bean cream cheese evenly across the cake. Make sure there is cream cheese in the starting curl, as this is the middle of our cake.
Immediately re-roll the cake, without the towel and cover with cling wrap and refrigerate until you are ready to use.
When you are ready to serve, Dust with icing sugar and slice to your desired thickness. Enjoy!