Preheat the oven to 350 F and finely smear the jellyroll pan with a butter and sprinkle with some flour.

In a medium bowl, using a mixer, combine pumpkin, eggs, lavender sugar and 1 tablespoon of lemon. In a large bowl, sift together the flour, baking powder, cinnamon, ginger, salt. Pour wet ingredients into dry and mix until well combined. Evenly spread the mixture into a jellyroll pan, making sure it is of the same width on all sides.

Sprinkle with chopped pecans and bake for about 14 minutes or until the center comes out clean.

Let it cool for 10 minutes.

Invert the cake onto a large cutting board or wire rack. Take a large kitchen towel or wide piece of bounty paper and sprinkle it with confectioners' sugar. Carefully transfer the pie onto a towel or paper and start rolling the cake up in the towel. Fold the sides of the towel over the cake and place it in a fridge for about 45 min.

In a medium bowl, combine cream cheese, butter, 1 tablespoon of lemon juice, vanilla extract and ¼ cup of confectioners' sugar. Mix well.

Carefully unroll the cake and evenly spread the mixture onto it.

Very gently, reroll the cake and place it into a fringe until ready to it.