To Make the Sugared Cranberries

Combine half of the sugar (1 cup) and 1 cup of water in a medium pan and bring to a simmer over medium heat, stirring until the sugar dissolves. Add the cranberries and cook on medium low heat until some of the cranberry skins just start to pop and water starts to turn pink; 2-3 minutes. Remove from heat.

Drain cranberries in a colander over a bowl. Place remaining 1 cup sugar on a cookie sheet and gently put the cranberries on the sugar and roll them until coated. Separate them and let stand in a single layer at room temperature until dry, about 1 hour. NOTE: Do not refrigerate; putting them in the refrigerator will ruin the hard shell of the sugar. Use immediately.

To Make the Pumpkin Roll

Preheat the oven to 375 degrees F. Coat a 15x10x1-inch baking pan with nonstick spray, line with parchment paper and spray again with nonstick spray; set aside.

In a bowl stir together the flour, cinnamon, baking powder, ginger, salt and nutmeg; set aside.

In a stand mixer, beat the eggs on high speed for 5 minutes. Slowly add the sugar on medium speed until combined. Mix in the pumpkin, vanilla extract, and maple syrup. On low speed, beat in the flour mixture. Spread batter evenly in the prepared pan. Sprinkle with the toasted walnuts.

Bake for 15 minutes or until cake springs back when lightly touched. Loosen the edges of the cake from pan and turn it out onto a clean kitchen towel sprinkled lightly with powdered sugar. Remove the parchment. Roll the towel and cake into a spiral, starting from a short side, and cool completely on a wire rack.

Make the filling by beating the cream cheese, butter, vanilla extract, and maple syrup on medium speed, until smooth, in a stand mixer. Gradually beat in the powdered sugar until smooth. Add the whipping cream and beat for about a minute until just fluffy.

Unroll the cake and remove the towel. Spread the cake with the filling, leaving a 1 inch border without frosting. Roll the cake back up, and trim the ends. Cover with plastic wrap and chill for a minimum of 2 hours.

To serve, plate and then dust with powdered sugar and garnish with sugared cranberries.