Allow eggs to stand at room temperature for 30 min.
Grease a 15x10x1 inch baking pan. Line bottom of pan with waxed paper or parchment paper; grease paper.
In a small bowl stir together flour,cinnamon,baking powder,ginger,salt and nutmeg.
Preheat oven to 375 degrees. In a large mixing bowl beat eggs with an electrix mixer on high speed for 5 minutes or until thick and lemon color.
Gradually add sugar, beating on medium speed until light and fluffy. Stir in pumpkin and lemon juice. Beat in flour mixture on low to medium speed just until combined.
Spread batter evenly in the prepared baking pan.
Bake 12 minutes .
Immediately loosen edges of cake from pan and turn cake out onto a clean kitchen towel, generously sprinkled with powdered sugar.
Remove waxed paper.
Roll towel and cake into a spiral; starting from a short side of the cake.
Cool on a wire rack for 30 minutes.
Filling
In a medium bowl beat cream cheese, butter, and vanilla on medium speed until smooth.
Gradually beat in the 1 and ½ cups powdered sugar.
Unroll cake and remove towel.
Spread cake with filling to within 1 inch of the edges.
Roll up cake; without the towel
Cover and chill for 2 to 48 hours.
Dust with powdered sugar
Notes
I used an offset spatula to spread the cake in the pan and smooth it out as mush as possible so it is even.