Preheat the oven to 375°F (190°C).

Prepare a 15x10-inch jelly roll pan by greasing it and lining it with parchment paper. Grease the paper lightly with cooking spray.

In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.

In a separate large bowl, beat the eggs and sugar until light and fluffy, about 3-5 minutes.

Add the pumpkin puree and vanilla extract to the egg mixture, and blend until well combined.

Gradually fold the dry ingredients into the wet mixture until just combined; do not overmix.

Pour the batter into the prepared pan, spreading it evenly, and bake for 13-15 minutes or until the top springs back when lightly touched.

While the cake is baking, prepare the towel by dusting it with powdered sugar.

Once baked, remove the cake from the oven and immediately invert it onto the powdered sugar-dusted towel.

Peel away the parchment paper and carefully roll the cake up in the towel from one short end.

Allow the rolled cake to cool completely on a wire rack.

While the cake is cooling, make the cream cheese filling by beating together the softened cream cheese, powdered sugar, lemon juice, and cinnamon until smooth and creamy.

Once the cake is cool, carefully unroll it and spread the cream cheese filling evenly over the surface.

Re-roll the cake without the towel, starting from one short end, and wrap it in plastic wrap.

Chill the rolled pumpkin cake in the refrigerator for at least 1 hour before slicing.

Once ready to serve, dust with additional powdered sugar and slice into rounds to enjoy!