Pre-heat the oven to 375° F.
In a large mixing bowl, combine the eggs and sugar.
Add the pumpkin and lemon juice to the egg mixture, mixing until blended. Set aside.
In a separate bowl, whisk together the cake flour, baking powder, baking soda, spices, and salt.
Add the dry ingredients to the pumpkin mixture, mixing well.
Add a sheet of wax paper to a jelly roll pan. Then spray it with cooking spray.
Spread the batter onto the wax paper, spreading it out evenly and smoothly.
Bake at 375° F for about 15 minutes or until a toothpick or cake tester inserted in the center comes out clean.
Remove the cake from the oven and cool for 15 minutes.
Turn the cake onto a clean flour sack towel sprinkled with extra powdered sugar. Cool 10 minutes longer.
Carefully peel off the wax paper; then roll the cake up in the towel and set it aside while you mix up the cream cheese filling.
Beat together the softened cream cheese and butter.
Mix in the powdered sugar, vanilla extract, and caramel extract, mixing until smooth.
Unroll the cake and evenly spread the filling over it.
Remove the towel and roll the cake back up into a pumpkin roll.
Wrap the cake in plastic wrap and chill for at least 1 hour.
Slice before serving and enjoy! Keep leftover slices refrigerated.