Preheat oven to 350º
Grease and flour a jellyroll pan
In a mixing bowl, beat eggs on high for five minutes.
Gradually add sugar, pumpkin and lemon juice.
Add flour, cinnamon, salt, baking powder and ginger.
Spread batter evenly in pan. Sprinkle pecans evenly on top and press lightly into batter.
Bake for 12 to 15 minutes, or until cake springs back when touched. Loosen edges with a knife. Turn out on two dish towels that have been sprinkled with powdered sugar. Roll up cake in dish towels and let cook for about 20 minutes.
to make the filling, mix powdered sugar, vanilla, butter, and cream cheese together until smooth.
Unroll pumpkin cake when cook, and spread with filling. Reroll without the dish towels. Unroll a long sheet of waxed paper. Put pumpkin roll on waxed paper. Dust pumpkin roll with powdered sugar.
Twist ends of waxed paper like a piece of candy. Put pumpkin roll in refrigerator and chill overnight.
Before slicing, dust with powered sugar.