• Preheat the oven to 375*. Line a 10x15x1 pan with parchment paper. Spray very generously with nonstick spray. Set it aside.
• Whisk together the flour, cinnamon, ginger, nutmeg, baking powder, baking soda and salt. Set it aside.
• Stir together the pumpkin puree and the lemon juice.
• Using either a stand mixer, or a medium size mixing bowl and a handheld mixer on high, beat the eggs and sugar for 3 ½ - 4 minutes, until the egg mixture is light and frothy.
• Add the pumpkin mixture and the vanilla. Continue mixing until well combined.
• Fold in the flour mixture.
• Evenly spread the pumpkin batter in the prepared baking pan. Bake for 12 - 14 minutes.
• While the cake is baking, Lay out a thin tea towel and dust with ¼ cup powdered sugar. You will also need a large cutting board for the dusted cake transfer.
• When the cake has finished baking, remove from the oven. Run the tip of a sharp knife around the edge of the baking sheet.
• Carefully flip the dusted tea towel on top of the baked cake, dusted side against the cake.
• Place the large cutting board on top of the tea towel. Remember the cake pan will still be very hot, so protect your hands. Be certain to leave a small tail of the tea towel on the short edge of the cake for rolling the cake.
• Quickly flip the baking pan over so that it is now laying on top of the tea towel/cutting board.
• Carefully and slowly peel away the parchment paper.
• Lightly dust the top of the cake with powdered sugar.
• Flip the small tail of the tea towel over the short edge of the cake.
• Carefully begin rolling one end toward the other. Once rolled, transfer to a cooling rack to finish cooling completely.

Filling

• Using a medium size mixing bowl and a handheld mixer on high, beat together the softened cream cheese, clear vanilla and the softened butter for 1 minute until smooth.
• Reduce the mixer speed to low and add the powdered sugar. Increase the mixer speed to medium and continue mixing until completely smooth. Cover and chill in the refrigerator until ready to fill the roll. Remove the filling from the refrigerator 10 minutes before assembling the cake roll.

Assembly

• Once the cake is completely cooled, slowly unroll the cake.
• Using a silicone spatula or an offset spatula, spread the filling over the surface of the cake, try to avoid the very edges of the cake.
• Once filled, slowly and with even pressure, begin to roll the cake back up. Wrap the pumpkin roll in plastic wrap to ensure it holds its shape. Chill in the refrigerator for 4 hours to overnight.
• Just before serving, unwrap the pumpkin roll.
• Using a sharp knife, slice off the ends off the roll. Slice 10 - ½ inch slices.