Preheat the oven to 350° and line a 10x15 sheet tray with parchment paper. Use coconut oil to grease the parchment paper well.
In a large bowl, combine the almond flour, coconut flour, coconut sugar, baking soda, salt, cinnamon, pumpkin pie spice and gelatin. Stir to mix. In a medium bowl, combine eggs and pumpkin and stir until smooth. Add it into the dry mixture and stir until fully cobined and no dry spots remain. Spread ontoprepared sheet tray, spreading as evenly as possible. Bake for 15 minutes and then let cool for 10 minutes.
While the cake bakes, make the filling. Drain the cashews and add them to a high powdered blender. Add in the coconut oil, maple syrup, salt, and lemon juice. Blend on high until creamy and no lumps remain. Scoop into a bowl and place in the fridge until ready to be used.
Lay a tea towel and then fresh piece of parchment paper on a large cutting board. Carefully flip the cake onto the cutting board and gently peel off the parchment paper that the cake was baked on. Roll the cake from the shorter end, going slow. Let cool for about 45 minutes, until it's not hot but not cold.
Carefully unroll the cake and remove the towel. Spread the cream cheese filling within 1 inch of the edges. Roll back up, wrap in the parchment paper to hold together and place it in the fridge.
Slice and serve. Store covered in the fridge up to a week.