To make the cake: Preheat oven to 350°F.
Butter and flour a 17 X 11 X 2-inch pan.
In a large bowl, beat eggs until foamy and lemon colored, about 3 minutes.
Beat in honey, pumpkin, and lemon juice.
Sift together flour, baking powder, baking soda, cinnamon, and ginger into egg mixture.
Beat for about 1 minute.
Turn into prepared pan, and bake on middle shelf of oven for 10 to 15 minutes, or until cake springs back when pressed in the middle.
Sprinkle a tea towel with Coconut Sugar.
Turn cake out onto towel, and roll towel and cake together from narrow end.Set aside to cool thoroughly.
To make the filling: In a medium-size bowl, beat together cream cheese, butter, honey, and vanilla.
Unroll cake, and spread frosting over it.
Roll up using edges of towel as a guide but not including it in roll.