Step 1: Preheat your oven to 375°F (190°C). Line a 15x10-inch jelly roll pan with parchment paper, allowing it to extend over the sides for easy lifting. Lightly grease the parchment paper.
Step 2: In a large bowl, using an electric mixer, beat the eggs and granulated sugar together until the mixture is light, fluffy, and pale yellow, about 3-5 minutes. Stir in the pumpkin purée and lemon juice until well combined.
Step 3: In a separate medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground ginger, ground nutmeg, ground cloves, and salt. Gradually add these dry ingredients to the wet pumpkin mixture, mixing on low speed until just combined. Be careful not to overmix.
Step 4: Pour the batter evenly into the prepared jelly roll pan, spreading it to the edges. Bake for 13-15 minutes, or until the cake springs back when lightly touched in the center and a toothpick inserted comes out clean.
Step 5: While the cake bakes, lay a clean kitchen towel flat on your countertop and generously dust it with powdered sugar. This dusting will prevent the cake from sticking.
Step 6: As soon as the cake is out of the oven, immediately invert it onto the powdered sugar-dusted towel. Carefully peel off the parchment paper. If desired, trim any slightly crisp edges from the cake for a cleaner roll.
Step 7: Starting from a short end, carefully roll the warm cake (along with the towel) into a tight spiral. Place the rolled cake, seam-side down, on a wire rack and allow it to cool completely to room temperature. This step 'trains' the cake to hold its shape.
Step 8: 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 smooth and creamy. Beat in the vanilla extract. Gradually add the sifted powdered sugar, beating until the frosting is light, fluffy, and well combined.
Step 9: Once the cake is completely cool, gently unroll it. Evenly spread the cream cheese frosting over the entire surface of the cake, leaving about a 1/2-inch border clean on one of the short ends. This prevents frosting from squeezing out when re-rolled.
Step 10: Carefully re-roll the cake, starting from the frosted short end, into a tight spiral. Wrap the pumpkin roll tightly in plastic wrap and refrigerate for at least 1 hour (preferably longer, or even overnight) to allow the frosting to set and the flavors to meld beautifully.
Step 11: Before serving, you can dust the top of the pumpkin roll with additional powdered sugar for a festive finish. Slice with a sharp knife and enjoy this perfect fall treat!