Preheat oven to 375F and line a baking sheet with parchment paper.
    In a bowl, beat eggs for 5 minutes and add sugar.
    Add pumpkin puree and lemon juice and stir until combined.
    In another bowl, whisk flour, baking powder, cinnamon, ginger, nutmeg, and salt together until blended.
    Fold in wet mixture until just blended.
    Spread batter in an even layer on the prepared baking sheet and bake for 12 to 15 minutes.
    Turn baked cake onto a clean dish towel lined with confectioners sugar.
    Sprinkle it with more sugar and gently roll the cake.
    Allow to cool completely. 
    Gently unroll cake and spread frosting evenly across the cake.
    Roll up again and allow to chill for at least 1 hour before slicing and serving.
    ENJOY!