Step 1: Preheat your oven to 375°F (190°C). Line a 10x15-inch jelly roll pan with parchment paper, allowing about a 1-inch overhang on the long sides. Grease the parchment paper and lightly flour it.
Step 2: In a large bowl, beat the eggs and granulated sugar on medium-high speed until light and fluffy, about 3-5 minutes. Beat in the pumpkin puree and lemon juice until well combined.
Step 3: In a separate medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, cloves, ginger, and salt.
Step 4: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Step 5: Pour the batter evenly into the prepared jelly roll pan and spread it to the edges with an offset spatula.
Step 6: Bake for 13-16 minutes, or until the cake springs back when lightly touched and a wooden skewer inserted into the center comes out clean. Do not overbake.
Step 7: While the cake is baking, lay a clean, lint-free kitchen towel on a flat surface and generously dust it with powdered sugar.
Step 8: Immediately invert the hot cake onto the powdered sugar-dusted towel. Carefully peel off the parchment paper. If it sticks, lightly dampen the back of the parchment with a wet cloth to help it release.
Step 9: Starting from a short end, carefully roll the warm cake and the towel together. Let it cool completely in this rolled position on a wire rack, seam-side down, for at least 1-2 hours.
Step 10: While the cake cools, prepare the cream cheese frosting: In a medium bowl, beat the softened cream cheese and butter with an electric mixer until light and fluffy. Gradually add the sifted powdered sugar and vanilla extract, beating until smooth and creamy.
Step 11: Once the cake is completely cool, gently unroll it. Don't worry if it cracks a little; the frosting will help mend it.
Step 12: Evenly spread the cream cheese frosting over the unrolled cake, leaving about a 1-inch border along the edges.
Step 13: Starting from the same short end you rolled previously, carefully and tightly re-roll the cake (without the towel this time).
Step 14: Wrap the finished pumpkin roll tightly in plastic wrap and refrigerate for at least 1 hour (preferably 2-3 hours) before slicing and serving. This allows the frosting to set and makes for cleaner slices. Dust with additional powdered sugar before serving, if desired.