Preheat oven to 375° F. Line the bottom of an 18×13 inch cookie sheet with parchment paper.
In a large bowl, whisk together flour, sugar, baking soda, cinnamon, ginger and nutmeg.
Stir in pumpkin, Eggland’s Best eggs, and lemon juice.
Pour the batter into prepared pan and spread evenly.
Bake for about 10-15 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 5 minutes.
Invert onto a damp kitchen towel dusted with confectioners’ sugar. Gently peel off parchment paper.
Roll up cake in the towel jelly-roll style, starting with a short side.
Place the cake on a baking sheet and let cool in the refrigerator for about 20 minutes.
Meanwhile, make the filling:
In a medium bowl, blend cream cheese, vanilla, lemon zest, and sugar with an electric mixer until fluffy.
Chill in the refrigerator while the cake is cooling.
Unroll cake; spread filling evenly over cake, leaving a 1/2 inch border all around. Carefully reroll.
Wrap tightly with plastic wrap and refrigerate for 1 hour (or more) before serving.
Optional: sprinkle additional confectioners’ sugar on top for garnish.
Slice and enjoy!
*Store leftovers in the refrigerator.