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

Beat eggs on high speed for 4 minutes until thick and foamy. Mix in sugar. Add pumpkin, lemon juice, baking powder, spices, and salt; mix well. Gradually add flour, scraping sides as needed.

Pour batter into prepared pan and spread evenly. Bake for 11-15 minutes until it bounces back when lightly pressed and top is set.

While baking, lay out parchment paper. Remove cake from oven, flip onto parchment immediately, and peel off pan and foil.

Roll the hot cake with parchment and let cool for 2-3 hours at room temperature.

Make the filling: Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla until spreadable.

Unroll the cooled cake carefully. Spread with cream cheese filling evenly. Reroll the cake without parchment, and chill until ready to serve. Dust with powdered sugar if desired.

Optional: Slice into three smaller rolls before filling for more servings.