Start by preheating your oven to 375° F and spray a 15 x 10-inch jelly-roll pan with oil and line the pan with parchment paper.
Crack open 3 large eggs into the bowl of a stand mixer or a regular bowl and add 1 cup of fine sugar to it. Whisk the eggs and sugar together on medium speed for 3-4 minutes until it's pale yellow, thick and frothy.
While the eggs and sugar are whisking, put together a bowl of the dry ingredients- 3/4 cup flour, 1/2 teaspoon each of baking powder and baking soda, 1 teaspoon of pumpkin pie spice and 1/4 teaspoon salt. Mix it all together.
Once the egg mixture is pale and frothy add 2/3 cup of pure pumpkin puree (not pumpkin pie filling!) and whisk it in for a minute, until combined.
Stir in the flour mixture very gently, until the it's all combined, being careful not to over beat it. (This step is best done by hand with a spatula in folding motion, to avoid over working it. The flour should be just about combined, but not whisked vigorously)
Pour the cake batter into the prepared pan and spread it out evenly. Give the pan a few firm taps on the counter to help level out the cake mix.
Bake the cake at 375 F for about 11-16 minutes. To test for doneness gently press the center of the cake, and if it springs back it's done. If it doesn't spring back give it a few more minutes to bake and check again.
While the cake is baking, sprinkle a thin, (lint-free) kitchen towel generously with powdered sugar. This is to keep the cake from sticking to the towel when we roll it. Once your cake is done you will have to work with the cake rather quickly while it is still warm.
Invert the cake onto your powdered kitchen towel and carefully peel away the parchment paper. Starting from the narrow end, gently roll the cake up in the towel and place it on a wire rack to cool down.
Once your cake has cooled (check with your hand and if it's still warm on the outside, it'll definitely be too warm on the inside so let it cool more) start with the maple cream cheese filling.
Beat the cream cheese and butter together on medium speed. Add the powdered sugar and beat again until it's smooth and fluffy.
Add the maple syrup and whisk on high until combined. Carefully unroll the cake and spread the cream cheese mixture as evenly as you can over it away from the edges (because when you re-roll the cake it will push the filling out to the edges).
Re-roll the cake, cleaning out any excess filling that comes oozing out at the end.
Wrap the cake roll in cling wrap and refrigerate it for at least one hour or longer before serving.
Cut off the edges to reveal nice cake spirals and dust with more powdered sugar before serving