Beat eggs on high for 5 min.
Gradually add sugar to eggs, stir in pumpkin puree.
Add lemon juice.
In a separate bowl, mix your dry ingredients.
Fold dry ingredients into pumpkin mixture.
Line a 15x10x1" jelly roll pan with parchment paper. Lightly spray the paper to prevent sticking.
Spreak the mixture evenly on parchment paper.
Bake at 375° for 15 min.
Remove from oven and immediately turn pan over with cake onto a piece of parchment paper that is generously covered with powdered sugar. Remove the parchment paper that was baked with the cake, do this slowly to avoid tearing the cake. Sprinkle more powdered sugar on top of the baked cake.
While cake is still hot, roll up the cake with the bottom parchment paper still in place and allow to cool.
While the cake is cooling, mix the filling until smooth.
Unroll the cooled cake and spread filling evenly on the cake.
Roll the cake back up, but remove the parchment paper as you do.
