The night before, mix together flour, active sourdough starter, 1/2 cup pumpkin and maple syrup. Cover and allow to ferment for at least 8 hours, or up to 24 hours.

The next day, add to the cake mixture the salt, eggs, vanilla, pumpkin spice and sucanat. Mix until well incorporated.

Sprinkle baking soda evenly and mix in.

Spread evenly on a 13x18 inch sheet pan lined with parchment paper.

Bake at 375 degrees for 15 minutes.

Once done, pull from the oven and test that it has baked through with a toothpick.

Roll it in the parchment paper as soon as it comes out of the oven (be careful, because it's hot).

Allow the cake to cool while rolled.

While the cake is cooling, combine the cream cheese frosting ingredients with a mixer until incorporated and smooth.

Carefully unroll the cooled cake, spread on the cream cheese filling evenly, and roll it back up.

Slice and serve or place in the fridge until you are ready to serve.