A cake roll might look tricky, but it's not too hard once you try. Pumpkin is a perfect cake roll flavor.
Preheat oven to 350 degrees and line a 15x10 inch jelly roll pan with parchment paper.
In a large bowl, beat the eggs on high speed for 3-5 minutes or until pale yellow. Slowly add the white sugar, pumpkin, and lemon juice and mix well. Add the flour, cinnamon, baking powder, salt, ginger, and nutmeg and mix until combined.
Pour batter into a rectangular shape (don’t fill the sheet), leaving space on the sides for the batter to expand while cooking, about a 14x10 inch rectangle. Bake for 13-15 minutes or until cake springs back when touched.
Sprinkle about ¼ cup powdered sugar on a thin kitchen towel. I would put more just to ensure that your roll doesn't stick to your cloth. Loosen pumpkin roll with spatula and flip onto the towel. Carefully peel off the parchment paper. Gently roll with the towel rolled up inside it as well and let it cool completely starting with the short side of the roll. This step is to get the pumpkin roll in the correct shape while cooling.
While roll is cooling, prepare filling by mixing cream cheese, butter, powdered sugar, and vanilla in a medium bowl. Beat until fluffy. When roll has cooled, unroll it, remove the towel, and spread the filling evenly inside. Roll it back up starting with the short side as tightly as possible, wrap in plastic wrap and refrigerate. Refrigerate until ready to serve. Sprinkle with additional powdered sugar on top before serving. Cut into 1 inch slices to serve.