Preheat the oven to 375°F (190°C). Grease and line a 10×15 inch jelly roll pan with parchment paper.
In a small bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
In a large mixing bowl, beat the eggs and granulated sugar together with an electric mixer until pale and thick, about 2-3 minutes. Add the pumpkin puree and lemon juice, and mix until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Spread the batter evenly into the prepared jelly roll pan.
Bake in the preheated oven for 12-15 minutes, or until the cake is set and springs back when lightly touched.
While the cake is baking, prepare a clean kitchen towel by sprinkling it generously with powdered sugar.
Once the cake is baked, immediately invert it onto the prepared kitchen towel. Carefully peel off the parchment paper and roll the cake up tightly in the towel, starting from one of the short ends. Let it cool completely rolled up.
While the cake is cooling, prepare the cream cheese filling. In a mixing bowl, beat together the softened cream cheese, powdered sugar, softened butter, and vanilla extract until smooth and creamy.
Once the cake has cooled completely, carefully unroll it from the towel. Spread the cream cheese filling evenly over the surface of the cake.
Carefully roll the cake back up, without the towel this time. Wrap the rolled cake in plastic wrap and refrigerate for at least 1 hour before slicing and ser
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