For the dough: In a small bowl, whisk together dry ingredients: both flours, pumpkin pie spice, baking soda, and salt. In a separate bowl, whisk together wet ingredients: eggs, coconut oil, pumpkin puree, maple syrup, and vanilla extract. Add dry ingredients to wet, and continue to mix until a thick dough is formed and all dry pockets are incorporated.
Divide the dough in two equal parts, you will be making two separate "rolls" . Place each piece of dough between two large pieces of parchment paper, and roll out into a large rectangle (about 15 x 6 inches). Drizzle with a bit of maple syrup, top with cinnamon, and sprinkle each rectangle with 1/4 cup dates, and 1/4 cup pecans. Very carefully, begin to roll the dough at the long edge, rolling nice and tight. Place each roll into the freezer to get firm, for about 20 minutes.
Preheat your oven to 325 degrees. Remove each roll from the freezer. Slice each roll into pieces that are about 1.5 inches thick, and place on a baking sheet. Bring the pan to the oven, and bake for 12 minutes, or until the top is slightly golden.
Meanwhile, make the cashew cream icing. Be sure that the cashews have been soaked for at least 15 minutes, up to overnight. Drain the water from the cashews. Place inside a small food processor or blender along with the pumpkin pie spice, syrup, and coconut milk. Blend or pulse until cashews are completely broken down. Stopping to scrape down sides of the blender or food processor.
Gently brush each cinnamon roll with a few tsp of the cashew cream. Serve warm or at room temperature.