Preheat oven to 350F (180C).

Beat eggs for 5 minutes until light and airy.

Gradually add sugar, pumpkin, lemon juice, flour, baking powder, ginger, cinnamon, and salt while continuing to beat.

Grease and flour a small cookie sheet (jelly roll pan).

Pour the batter onto the prepared cookie sheet and spread evenly.

Bake for 20 minutes, or until a toothpick inserted into the center comes out clean.

Sprinkle powdered sugar generously over the baked cake.

Carefully invert the cake onto a clean linen towel.

Roll the cake up tightly in the towel and refrigerate for 30 minutes to cool completely.

Prepare the filling by mixing together powdered sugar, softened cream cheese, butter, and vanilla extract until smooth.

Unroll the cooled cake carefully.

Spread the cream cheese filling evenly over the surface of the cake.

Re-roll the cake tightly without the towel.

Refrigerate until ready to serve.

Slice the pumpkin roll into desired thickness.

Enjoy!