To make the sponge, sift the flour, add the pumpkin pie spice, baking powder and bicarb of soda.
In a separate bowl, beat the eggs and sugar with an electric mixer for 1-2 minutes until fluffy and pale yellow.
Add the pumpkin puree, and mix to combine.
Combine the dry ingredients with the wet ingredients, mixing well to get a uniform batter.
Pre-heat the oven to 190 degrees Celsius.
Line a baking tray (35cm x 24.5cm, or 13.7 x 10 inches) with non-stick baking paper, then spread the batter evenly and bake for about 10-12 minutes until the top springs back to touch and a tooth pick inserted in the middle of the sponge comes out clean.
Carefully roll the sponge, keeping the baking paper on, then leave the sponge to cool completely.
To make the cream cheese filling, beat the butter with the sugar, then add the cream cheese, vanilla extract and maple syrup and mix well. Refrigerate until ready to use.
Once the sponge has cooled down, carefully remove the baking paper, unroll it, then spread the cream cheese filling, and roll again.
Cover the roll with clingfilm and refrigerate for about one hour before slicing. Serve cold.