Preheat oven to 350°F. Line a 10x15-inch jelly roll pan with parchment paper and spray with nonstick cooking spray.

Beat eggs at high speed for 4 minutes until thick and foamy. Mix in sugar. Add pumpkin, lemon juice, baking powder, spices, and salt; mix well. Slowly incorporate flour, scraping sides of bowl.

Pour batter into prepared pan and spread evenly. Bake for 11-15 minutes until it bounces back when pressed and a toothpick comes out clean.

Lay parchment paper on a surface. Flip cake onto it immediately after baking. Remove pan and peel off foil.

Roll up the hot cake with parchment paper. Cool at room temperature for 2-3 hours.

Prepare filling: beat cream cheese and butter until creamy. Gradually mix in powdered sugar and vanilla until smooth.

Unroll cooled cake carefully. Spread cream cheese filling evenly over the surface.

Re-roll the cake gently. Wrap with plastic wrap and chill until ready to serve. Dust with powdered sugar before serving.

Optional: slice into three smaller rolls for variety. Store leftovers in refrigerator for up to 3 days or freeze for up to one month.