Preheat your oven to 375F and spray a 15x10x1-inch jelly roll pan with nonstick spray. Line the pan with parchment paper and then spray the parchment.

In a small bowl, whisk together flour, baking powder, pumpkin pie spice, and set aside.

In a large bowl, whisk eggs and sugar until combined. Add pumpkin puree and lemon juice, mixing well.

Gradually add dry ingredients to wet and stir until just combined. Pour batter into prepared pan and bake for 15 minutes or until set and springy.

While hot, roll the cake up starting from a short side, without the parchment. Let cool for 20 minutes.

In a bowl, beat softened cream cheese, butter, vanilla, and powdered sugar until fluffy. Unroll the cooled cake carefully, spread frosting, and re-roll. Chill in the fridge for 30 minutes before serving.