Preheat oven to 350 degrees. Line a 15x10x1-inch baking pan with greased parchment paper. Wet a clean kitchen towel and wring well until just damp.
In a small bowl, combine flour, baking soda, cinnamon, and ground ginger; set aside.
In a large mixing bowl, beat egg yolks until light in color. Beat in Madhava Organic Coconut Sugar. Blend in pumpkin and vanilla.
In a separate bowl, beat egg whites with salt until peaks form. Gently fold egg whites into batter until blended. Pour batter into prepared pan, spreading evenly to the edges.
Bake at 350 degrees for 8 minutes or until a toothpick inserted in the center comes out clean; do not overbake.
Remove from oven and cool in pan for ONLY 1 minute. Invert cake onto prepared damp towel. Remove parchment paper and roll cake with towel, beginning with narrow end. Let roll stand on counter until cooled to room temperature.
While cooling, prepare filling. Combine Madhava Organic Coconut Sugar and cocoa in a medium mixing bowl. Remove 1 teaspoon of mixture and reserve for topping. Stir heavy cream into remaining coconut sugar mixture in bowl. Place bowl in freezer along with beaters from an electric mixer for 5 minutes. Remove from freezer and beat with an electric mixer until cream has thickened enough to form peaks.
When cake has cooled, carefully unroll. Spread filling over entire cake. Reroll cake, without towel but using towel to help roll cake. Place roll on a serving plate. Dust reserved coconut sugar mixture on top.
Optional: Once you’ve rolled your cake give it one final roll in the chopped walnuts.
