Grease a jelly roll pan (or use a large sheet of parchment paper that comes over edges of pan). Preheat oven to 350º.
Cream eggs and sugar in a mixing bowl. Fold in the canned pumpkin and lemon juice. Add the the flour, baking powder, cinnamon, nutmeg, ginger and cloves. Mix well. Pour into prepared pan, making sure to spread into an even layer.
Bake in preheated oven for 15 minutes, or until toothpick comes out clean. Quickly remove from the pan by turning upside down onto a large kitchen towel sprinkled with powdered sugar. (Or if you used parchment paper, pull parchment off pan and flip over onto towel coated with powdered sugar.)
Immediately roll the cake with the towel right inside. Cool in the towel on the counter. While cooling, cream together filling ingredients.
When the cake is cool, unroll and spread with filling. Re-roll (without the towel) and cut into slices. Top with a dollop of whipped cream or a sprinkling of powdered sugar. If not serving right away, wrap up in tin foil and store in refrigerator. This makes a great dessert that you can make ahead of time!