Spray a 15X10X1-inch jellyroll pan with cooking spray. Line bottom of pan with parchment paper. Spray parchment with cooking spray with flour (or use butter to grease it and then flour).
Preheat oven to 375 degrees.
In a bowl, combine flour, baking powder, cinnamon, pumpkin pie spice, nutmeg, and salt. Set aside.
Using an electric mixer beat eggs at high speed until thick and pale. Slowly add 1 cup sugar. Beat for 5 minutes.
Using a rubber spatula fold in pumpkin and lemon juice.
Fold in flour mixture and pecans and pour batter into prepared pan. As you pour, spread the batter to all corners of the pan. If you dump it all in the middle, it will be harder to spread it evenly.
Bake for 12 to 15 minutes.
Lay a clean cloth towel on the counter. Sprinkle a good amount of powdered sugar on the towel. (The sugar will help keep the cake from sticking to the towel.)
After you remove cake from oven, immediately loosen the edges from the pan and flip it over onto towel.
Starting at narrow end, roll the cake and towel up together. Place seam side down on a wire rack to cool for about 1 hour.
Beat cream cheese and butter at high speed until smooth. Gradually add powdered sugar. Beat in whipped topping, vanilla, and salt.
Carefully unroll cake, spread with cream cheese mixture, and reroll without towel. Place on a serving plate seam side down and chill until ready to serve.