Step 1

In a large mixing bowl, beat eggs on high speed for 5 minutes with a hand mixer.  Gradually beat in sugar.

Step 2

Stir in pumpkin and lemon juice.  Set aside.  Stir together remaining ingredients.  Fold dry mixture into pumpkin mixture.  Spread mixture into jelly roll pan lined with parchment paper. Jelly roll pan should be 15x10x1-inch .

Step 3

Bake at 375 for 15 minutes.

Step 4

Turn the cake out onto a dish towel generously sprinkled with powdered sugar.  Carefully peel the parchment paper off the cake.  Beginning with the short end, roll cake in the towel and cool completely while rolled.

Step 5

While the cake is cooling, beat powdered sugar, cream cheese, butter and vanilla until smooth.  Carefully unroll the cooled cake and spread the filling on the cake.  Re-roll the cake, without the towel, and wrap tightly in plastic wrap.

Step 6

Chill at least 1 hour before serving.