• Preheat oven to 375°F and place oven rack in the center of the oven. Line a 10x15 inch jelly roll baking pan with parchment paper, leaving about an inch on each end so you can easily lift the cake out after baking. Spray the parchment paper with non-stick spray.
• In a large bowl, combine flour, pumpkin pie spice, cinnamon, salt, baking powder and baking soda.
• In a separate bowl, whisk the eggs, coconut sugar and honey/maple syrup, until it’s well combined. Scrapping the sides and bottom of the bowl, as needed, to incorporate all of the honey/maple syrup. Mix in the vanilla, pumpkin, and lemon juice until combined.
• Pour the wet ingredients into the dry and mix until combined. Do not over mix.
• Pour the batter into the prepared pan. Spread the batter evenly. Bake for 14-16 minutes, you want the cake to spring back when lightly pressed.
• Lay a damp thin linen towel flat on the counter. As soon as the cake is taken out of the oven, immediately invert it onto the towel. Peel off the parchment paper and slowly roll the cake with the towel, lengthwise. Place on a wire rack to cool.

Make the Filling-

• In a small bowl, sprinkle the gelatin over 1/4 cup of maple syrup and set aside to bloom. In a large bowl using a hand mixer or stand mixer fitted with the paddle or whisk attachment, beat the cream cheese for 1 minute on medium/high speed until smooth. Beat in yogurt and vanilla extract until combined. Add the gelatin and maple syrup mixture and additional 1 tbsp of maple syrup, slowly beat until combined. Store in refrigerator until cake is cooled.
• Once the cake is at room temperature, gently unroll the cake. Spread the filling evenly on top leaving an ¼ inch border around the cake and re-roll without the towel. Wrap the filled cake with plastic wrap or store it in a covered container and chill in the refrigerator until ready to serve.