Cake:

• Heat oven to 375°F.
• Spray 15x10x1-inch pan with cooking spray; line with waxed paper.
• Spray waxed paper with additional cooking spray; dust with flour.
• Sprinkle clean towel with 1/4 cup powdered sugar.
• Mix flour, spice, baking powder and salt.
• Beat eggs and sugar in large bowl with mixer on high speed until thickened.
• Add pumpkin; mix well.
• Add flour mixture; beat just until blended.
• Spread onto bottom of prepared pan; sprinkle with nuts.
• Bake 15 min. or until top of cake springs back when touched in center.
• Immediately invert cake onto towel; remove pan.
• Carefully peel off paper.
• Starting at one short side, roll up cake and towel together.
• Cool completely on wire rack.
• Carefully unroll cake; remove towel.
• Spread cream cheese mixture over cake.
• R-eroll cake; wrap in plastic wrap.
• Refrigerate 1 hour.
• Unwrap and sprinkle with remaining powdered sugar just before serving.