To make the pumpkin roll cake, combine eggs and sugar in a bowl. Beat until thick, then stir in pumpkin puree. In a separate bowl, sift together flour, baking powder, baking soda, cinnamon, nutmeg and salt, then gently fold into puree and egg mixture.
Line two half-sheet pans with parchment paper and spray well with a non-stick cooking spray. Spread cake batter out evenly between both pans. Bake for 8 minutes in an oven preheated to 350 degrees.
For the filling, combine cream cheese, powdered sugar, vanilla, pumpkin puree, cinnamon and nutmeg in a food processor and combine until smooth.
Remove cakes from oven and immediately flip each onto a thin towel that is generously sprinkled with powdered sugar. Cut down the center lengthwise. Using the towel, roll from each end. You will have four rolls total. Let rest until cool to the touch then carefully unroll and remove the towel.
Spread on filling mixture and reroll the cake. Wrap individual rolls in plastic and refrigerate for 1 hour or freeze for easier cutting. Slice logs into 1 1/4-inch pieces, giving you 10-12, three piece servings.
For the garnish, brush the first layer of phyllo dough lightly with butter, sprinkle on an even dusting of equal parts cinnamon and sugar and place second layer of phyllo dough on top. Repeat until the fourth sheet of phyllo dough is on top and press firmly. Cut into desired shapes, freehand with a knife or using a cookie cutter. Place onto a cookie sheet lined with parchment paper, then place an additional layer of parchment paper over the dough shapes and an additional cookie sheet on top. Bake at 325 degrees for 6-8 minutes.
To plate, arrange 3 slices of pumpkin roll and garnish with phyllo dough shapes. You can also place a sprinkling of candied walnuts topped with a dollop of whipped cream on the side for additional texture.