1. – Preheat oven to 375°F. Grease a 15×10-inch jelly roll pan and line with parchment paper.

2. – In a large bowl, beat the eggs for 5 minutes until light and fluffy. Gradually add the granulated sugar and beat until well combined.

3. – Stir in the pumpkin puree and lemon juice until incorporated.

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

5. – Fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix.

6. – Spread the batter evenly into the prepared jelly roll pan.

7. – Bake for 13-15 minutes, until the cake springs back when touched.

8. – Immediately invert the cake onto a clean, damp kitchen towel. Gently peel off the parchment paper.

9. – While the cake is still warm, carefully roll the cake up in the towel, starting from the short side. Allow to cool completely, about 1 hour.

10. – In a medium bowl, beat the cream cheese, powdered sugar, butter, and vanilla until smooth and creamy.

11. – Unroll the cooled cake and spread the cream cheese filling evenly over the surface.

12. – Gently re-roll the cake, removing the towel as you roll. Transfer seam-side down to a serving platter.

13. – Dust with powdered sugar before serving.