Generously spray a large cookie sheet (approximately 12x17 inches) or jelly roll pan with non-stick spray.
Add the eggs to a mixing bowl or stand mixer and beat on high for 5 minutes.
Add the sugar, pumpkin, and lemon juice. Mix until combined.
Add in the flour, cinnamon, salt, baking powder, and ginger. Mix until combined.
Pour the batter into the prepared pan, lightly spreading the batter to the edges.
Bake for 15 minutes.
While the cake is baking, lay out a tea towel and generously sprinkle with powdered sugar.
When the cake comes out, immediately loosen the edges with a knife and flip the cake onto the prepared tea towel.
Starting at the short end of the cake, roll the cake up with the towel around it. Place the rolled cake onto a cooling rack for 20 minutes and prepare the filling.
In a medium sized bowl, beat the softened butter and cream cheese together. Mix in the powdered sugar and vanilla until well combined.
After the 20 minutes, carefully unroll the cake and towel.
Spread the filling inside the cake and roll the cake back up without the towel.
Place the rolled cake onto a large sheet of wax paper. Fold up the sides and twist the ends.
Chill the cake for at least an hour before cutting.
Serve chilled and store in the refrigerator.
Before serving, dust the pumpkin roll with powdered sugar.