1. Preheat your oven to 375 F (190 C). Line a 15×10-inch jelly roll pan with parchment paper, extending the paper over the short ends to create “handles.” Lightly grease the parchment paper with cooking spray or butter, then dust generously with flour, tapping out any excess.

2. In a large bowl, beat the eggs, granulated sugar, pumpkin puree, and lemon juice together until well combined and slightly lightened in color.

3. In a separate medium bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, ground ginger, ground nutmeg, and salt.

4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix. Pour the batter evenly into your prepared jelly roll pan, spreading it to the edges with an offset spatula.

5. Bake for 13-15 minutes, or until the cake springs back when lightly touched in the center. While the cake is baking, lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar.

6. Immediately upon removing the cake from the oven, invert it onto the powdered sugar-dusted towel. Carefully peel off the parchment paper. Starting from one of the short ends, tightly roll the cake and the towel together. Place the rolled cake, seam-side down, on a wire rack and let it cool completely to room temperature, which will take about an hour.

7. While the cake cools, make the filling. In a medium bowl, beat the softened cream cheese, softened butter, vanilla extract, and 1 cup of powdered sugar until smooth and creamy.

8. Once the cake is completely cool, carefully unroll it. Spread the cream cheese filling evenly over the entire surface of the cake, leaving a small border around the edges. Reroll the cake tightly, without the towel this time. Wrap the finished pumpkin roll tightly in plastic wrap and refrigerate for at least 1 hour to allow the filling to set and the cake to firm up. Before serving, dust with additional powdered sugar if desired.