Coat the bottom and sides of a 15x10 inch jelly-roll pan with cooking spray, and line with wax paper. Coat wax paper with cooking spray; set aside.
Beat eggs at medium speed with an electric mixer 5 minutes or until thick and lemon-colored; gradually add granulated sugar, beating until well combined.
Combine flour and next 6 ingredients. Gradually add to egg mixture, beating well.
Combine the pumpkin, pecans and 1 teaspoon of the lemon juice, and gradually add to mixture, beating well.
Spread the batter evenly into prepared pan.
Bake at 375 degrees until a wooden toothpick inserted into the center comes out clean.
Sift 1/2 cup of powdered sugar in a 15x10 inch rectangle on a clean, dry dish towel.
Run a knife around edges of pan to loosen cake. Turn cake out onto prepared towel. Peel wax paper off cake. Starting at narrow end, roll up cake and towel together; place, seam side down, on a wire rack to cool completely.
Beatcream cheese and butter at medium speed with an electrc mixer until creamy; gradually add remaining cup of powdered sugar, beating until smooth. Stir in vanilla and 1 teaspoon of lemon juice.
Unroll cake; remove towle. Spread cream cheese mixture on cake, leaving a 1 inch border around edges.
Re-roll cake without the towel, and place, seam side down, on a serving platter.
Cover and chill at least 3 hours.
Garnish if desired
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