Preheat oven to 350°F. Line a 10x15-inch jelly roll pan with Reynold’s Wrap spray with nonstick cooking spray for easy removal.
Beat eggs at high speed for 4 minutes, or until the eggs are thick and dark yellow and foamy. Mix in sugar until combined. Add pumpkin puree, lemon juice, baking powder, spices, and salt, mix until combined, then slowly mix in the flour, scraping the sides of the bowl as needed.
Place cake batter in prepared pan and spread into an even layer. Bake for 11-15 minutes or until it somewhat bounces back when you lightly press it (and the top of the cake doesn’t stick to your fingers). A toothpick will come out clean.
While the cake is in the oven, lay out a sheet of parchment paper. Remove the hot cake from the oven and immediately flip it over (careful not to burn yourself) and remove the pan and foil.
If you want to make three small cake rolls: slice the cake into three equal pieces. Leave it on the parchment paper.
Roll up the cake using the parchment paper. Let sit at room temperature to cool, about 2-3 hours.
Make the filling: beat cream cheese and butter until creamy, then mix in powdered sugar one cup at a time. Add the vanilla and heavy whipping cream until smooth and frosting is spreadable.
Assemble the cake: carefully unroll the cake from the parchment paper. It may crack, but that’s okay, just be gentle.
Add equal amounts of frosting to each section of cake. Roll up each cake roll. Wrap in plastic wrap and chill until ready to serve. For serving, dust with powdered sugar.
You can make this as one large roll or three small ones.
Store in refrigerator for up to 3 days or wrap well in plastic wrap and freeze for up to one month.