Preheat oven to 375. Grease a jelly roll pan, then line with wax paper and grease and flour your wax paper.
Beat eggs and sugar in a large bowl or mixer until it begins to thicken. Then beat in pumpkin puree.
Gradually add in dry ingredients and stir to combine. Spread evenly into your jelly roll pan and top with nuts, if desired.
Bake for 11 to 13 minutes, or until the top of your cake bounces back up when touched. While cake is baking spread powdered sugar generously over a clean dry dish towel (you may need more than 1/4 cup to ensure cake doesn't stick to the towel). When cake is done, immediately turn onto your powdered sugar towel. Gently peel off the wax paper backing and roll up the cake and towel together. Set aside to cool.
For the Filling
Beat together all ingredients until smooth.
When cake is mostly cool (you just don't want it hot enough to melt the frosting, but it can still be a little warm) carefully unroll cake and cover evenly with cream cheese filling. Gently re-roll your cake. Wrap rolled cake in plastic wrap and refrigerate until ready to serve (at least an hour).
Use a powdered sugar shaker to garnish your cake before serving, if desired.