Preheat oven to 170 degrees C. Butter or grease one Swiss roll tin.
In a mixing bowl, beat together the eggs, sugar, pumpkin and lemon juice.
Sift together the flour, cinnamon, nutmeg and ginger. Add to wet ingredients and mix well. Spread into tin and bake for 15 to 20 minutes. Remove from oven and allow to cool enough to handle.
Remove cake from pan and place on tea towel (cotton, not terry cloth). Roll up the cake by rolling a towel inside cake and place seam side down to cool.
Prepare the icing by blending together the sugar, butter, cream cheese and vanilla.
Before completely cool, unroll cake and spread with cream cheese filling and roll up again without towel. Wrap with plastic wrap and refrigerate until ready to serve. Sprinkle with icing sugar and slice into 8 to 10 servings.