Heat the oven to 375°F. Line a 15 x 10-inch jelly-roll pan with parchment paper, then lightly grease the parchment and sides.

Beat the eggs and granulated sugar until thick and pale. Beat in the pumpkin puree and lemon juice.

Whisk together the flour, baking powder, cinnamon, ginger, nutmeg, and salt. Fold the dry mixture into the pumpkin mixture just until combined.

Spread the batter evenly in the prepared pan. Bake for 13 to 15 minutes, until the cake lightly springs back when touched.

Immediately loosen the cake from the pan and turn it onto a clean kitchen towel generously dusted with powdered sugar. Peel away the parchment paper.

Starting at one short end, roll the warm cake and towel together into a log. Let it cool completely for about 30 to 45 minutes.

Beat the softened cream cheese, butter, powdered sugar, and vanilla until smooth and spreadable. Do not fill the cake until it has cooled completely.

Carefully unroll the cooled cake and spread the filling evenly over the surface. Roll it back up without the towel, keeping the spiral snug without squeezing out the filling.

Wrap the completed roll tightly in plastic wrap and refrigerate for at least 1 hour. Dust with powdered sugar, add optional chopped pecans or walnuts, and slice with a sharp knife.