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

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

In a large bowl, whisk eggs and sugar until combined.

Add pumpkin puree and lemon juice, whisk until smooth.

Gradually add dry ingredients to wet mixture, stirring until just combined.

Pour batter into prepared jelly roll pan and spread evenly. Bake for 15 minutes or until set in the middle.

While hot, carefully roll the cake up from a short side without the parchment, and let cool for 20 minutes on a wire rack.

In a bowl, beat cream cheese, butter, vanilla, and powdered sugar until fluffy.

Unroll cooled cake carefully, spread frosting evenly, then re-roll and refrigerate for 30 minutes.

Dust with additional powdered sugar before slicing and serving.