Preheat your oven to 350 degrees Fahrenheit and line a 10 x 15-inch jelly roll pan with parchment paper.
In a large mixing bowl, beat the eggs on high speed, adding in the white sugar, pumpkin puree, and lemon juice until well combined.
In another bowl, sift together the flour, cinnamon, baking powder, salt, ginger, and nutmeg. Slowly incorporate the dry ingredients into the wet mixture until just combined.
Pour the batter into the prepared jelly roll pan, spreading it evenly. Bake for about 13 to 15 minutes until the cake springs back when touched.
Once baked, sprinkle about ¼ cup powdered sugar on a thin kitchen towel, flip the cake onto it, and carefully peel off the parchment paper.
Roll the warm cake up with the towel inside it to shape it while it cools. Set aside to cool completely.
Meanwhile, prepare the cream cheese frosting by mixing cream cheese, butter, powdered sugar, and vanilla extract until fluffy.
Once cooled, unroll the cake, spread the cream cheese mixture evenly, and roll it back up again.
Wrap in plastic wrap and refrigerate until ready to serve. Dust with additional powdered sugar before slicing.
