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.