1. Start by beating your eggs for 5 minutes with a hand mixer, set to high. Gradually add in sugar. 

2. Fold in pumpkin puree and lemon juice. In a separate mixing bowl whisk together all of your dry ingredients, except your powdered sugar. 

3. Fold your pumpkin mixture into your flour mixture until well combined. 

4. Line a large baking sheet (15x10x1 is best) with parchment paper and grease the paper well. Pour the batter onto the baking sheet and smooth it out evenly. 

5. Bake in the oven at (375°F) = (190°C) degrees for 12 minutes until baked through. Layout a clean dry kitchen towel and sprinkle/dust it with powdered sugar to keep the pumpkin cake from sticking to the towel. Lay the baked pumpkin cake out on the towel, parchment paper facing up. Roll the pumpkin cake and towel up together and let it cool completely on a wire rack. 

6. In a mixing bowl, or bowl of a stand mixer, mix together your one cup of powdered sugar, cream cheese (softened), butter (softened), and vanilla extract. Beat them until completely smooth. Once the pumpkin cake is cooled, roll back out, and remove the parchment paper. Spread cream cheese mixture evenly on the cake. Roll it back up tightly to create a pumpkin roll. Cut the ends off evenly. Refrigerate for a half-hour (wrapped in plastic wrap). Slice pumpkin roll into desired slices, serve and enjoy!