Preheat oven to 350°F. Line a 10x15-inch jelly roll pan with nonstick 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, then slowly incorporate flour.

Spread batter evenly into prepared pan. Bake for 11-15 minutes until it bounces back and the top is set.

Lay out parchment paper. Remove cake from oven and immediately flip onto parchment, remove pan and foil.

Roll cake in parchment and cool for 2-3 hours.

Make filling: beat cream cheese and butter until creamy. Gradually add powdered sugar and vanilla until smooth.

Unroll cooled cake. Spread filling evenly, re-roll carefully.

Wrap in plastic wrap and chill until ready. Dust with powdered sugar before serving.