Preheat oven to 375°F (190°C). Grease a 15x10-inch jelly roll pan and line with parchment paper.

In a large bowl, beat eggs on high speed for 5 minutes until thick and lemon-colored. Gradually beat in granulated sugar.

Stir in pumpkin puree and lemon juice.

In a separate bowl, whisk together flour, baking powder, cinnamon, ginger, nutmeg, and salt.

Fold the dry ingredients into the pumpkin mixture until just combined. Spread batter evenly into the prepared pan.

Bake for 13-15 minutes or until the top of the cake springs back when touched.

Immediately invert the cake onto a clean kitchen towel dusted heavily with powdered sugar. Peel off parchment paper.

Roll up the cake and towel together, starting from the short end. Let cool completely on a wire rack for at least 1 hour.

In a medium bowl, beat cream cheese, butter, 1 cup powdered sugar, and vanilla extract until smooth.

Carefully unroll the cooled cake. Spread the cream cheese filling evenly over the cake, leaving a 1/2-inch border.

Reroll the cake (without the towel). Wrap in plastic wrap and refrigerate for at least 1 hour before slicing.

Dust with additional powdered sugar before serving.