Preheat the oven to 350.
In a medium bowl, beat the eggs until lighter in color, about 4 minutes.
Add the sugar and beat to combine.
Add the pumpkin and lemon juice and beat to combine.
In a separate bowl, sift together the flour, baking soda, salt and pumpkin pie spice.
Add to the wet ingredients and beat until just mixed.
Pour into a well-greased jellyroll pan or cookie sheet with sides (about 11x15 inches or so).
Bake 15 minutes, OR until a toothpick in the thickest section comes out clean. Don't over bake it.
Turn the hot cake out onto a clean kitchen towel dusted with powdered sugar and roll it all up--towel and all.
Let the cake sit until completely cool. This may take a couple of hours.
In the mean time, beat the powdered sugar, cream cheese, butter and vanilla together to make the filling and set aside.
When the cake is cool, unroll the towel and spread the inside of the cake with the filling, up to about a 1/2 inch from the sides.
Re-roll the cake without the towel and wrap in plastic wrap. Allow to chill in the fridge for a couple of hours before serving.