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Preheat oven to 375°F. Line a 15x10-inch jelly-roll pan with parchment paper.
In a medium sized bowl, combine flour, baking powder, baking soda, pumpkin pie spice and salt. Set aside.
In a separate large bowl, beat together eggs, granulated sugar, and vanilla until combined. Mix in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.
Bake for 13 to 15 minutes in preheated oven, or until top of cake springs back when touched. While the cake is cooking, start making the filling.
When the cake is done cooking, with cake still on parchment paper, immediately roll up the cake and parchment together while the cake is hot, starting with the narrow end. Cool on a wire rack.
In a stand mixer with the paddle attachment, beat cream cheese and butter until smooth. Add powdered sugar, orange zest, and vanilla extract and mix until smooth, scraping as needed.
Carefully unroll cake. Gently spread filling over cake.
Reroll cake while peeling away the parchment paper as you roll.
Wrap in plastic wrap and refrigerate at least one hour.
To serve, slice with a serrated edge knife. Sprinkle with powdered sugar before serving, if desired.