Heat the oven to 350 degrees. Sprinkle a clean kitchen towel with 1/4 cup of the powdered sugar. Grease a 15x10x1-inch baking pan; line the bottom with waxed paper. Grease and flour the waxed paper. Sprinkle the nuts over the waxed paper. In a large bowl, beat the eggs until thick and light colored (about 5 minutes). Add the granulated sugar, brown sugar and pumpkin puree. Beat until light and smooth. Add the flour, baking powder, and pumpkin pie spice. Mix the batter. Spread the batter in the pan over the nuts. Bake for 12 to 15 minutes or until cake springs back when lightly tapped. Run a knife around edges of pan to loosen. Turn upside down on powdered sugar-covered towel. Remove the waxed paper. Starting at short side of the cake, roll it up in towel. Place on cooling rack until completely cooled (about 1 hour). When the cake is cool, combine the sour cream, pudding mix and milk in medium bowl. Mix on medium speed 1 to 2 minutes or until thick. Unroll the cake from the towel. Spread the filling over the cake. Reroll the cake without the towel. Sprinkle a sheet of plastic wrap or foil with 2 tablespoons of the remaining powdered sugar. Wrap the cake in the plastic wrap or foil and refrigerate for 1 hour. Generously sift the remaining powdered sugar over the cake roll. Slice to serve. Store covered in refrigerator.