Preheat the oven to 375F/190C degrees and prepare a large, rimmed baking tray (my tray was roughly 15″x10″ in size) with parchment paper.
In a medium-sized bowl, combine the flour, cinnamon, baking powder, baking soda, ginger, nutmeg, allspice and sea salt.
In a second medium-sized bowl, whisk together the eggs, maple syrup, pumpkin, coconut sugar and vanilla.
Pour the dry ingredients into the bowl with the wet ingredients and mix together thoroughly until fully combined.
Pour the batter into the baking tray and smooth out evenly with a rubber spatula or spoon.
Bake for 10-12 minutes until the cake is golden. Remove from the oven and set aside.
While the cake is still hot, set up a clean dish towel on top of a large cutting board. Place the cutting board with the dish towel cover on top of the baking tray and carefully flip both over so the cake transfers from the pan to the board. Remove the parchment paper backing from the cake. (Do this with oven mitts on, the pan will still be hot!)
Slowly roll the cake up lengthwise in the dish towel. Leave to fully cool.
To Make the Filling: In a medium bowl or stand-mixer bowl, combine the cream cheese, maple syrup and vanilla extract. Whisk together, either by hand or with an electric mixer, vigorously until the frosting is smooth.
Once the cake is cool, unroll from the dish towel and spread the cream cheese filling in an even layer.
Roll the cake back up, without the dish towel. Let the cake set in the refrigerator for an hour or in the freezer for 30 minutes. (Let it sit seam-side down so it will not unroll.)
Remove from the refrigerator, drizzle with melted white chocolate, slice & serve!