3/4 c. sifted flour
1 tsp. baking powder
2 tsp. ground cinnamon
1 tsp. pumpkin pie spice
1/2 tsp. ground nutmeg
1/2 tsp. salt
3 eggs, beaten
1 c. sugar
2/3 c. canned pumpkin
1 c. chopped walnuts

Preheat oven to 375 degrees. Grease 15 x 10 x 1 inch jelly roll pan. Line with wax paper. Grease and flour paper. Sift flour, baking powder, cinnamon, pumpkin pie spice, nutmeg and salt. Beat eggs and sugar in a large bowl until thick and fluffy. Beat in pumpkin. Stir in sifted dry ingredients all at once.

Pour into prepared pan. Spread evenly. Sprinkle evenly with nuts. Bake at 375 degrees for 15 minutes or until center springs back when touched with fingertip. Loosen cake around edges with knife. Invert into clean damp towel dusted with 10X sugar.

CREAM CHEESE FILLING:

Beat together until smooth: 1 pkg. (8 oz.) cream cheese 6 tbsp. butter 1 tsp. vanilla

Peel off wax paper. Trim 1/4 inch from all sides. Roll up cake and towel together from short side. Place seam side down on wire rack, cool completely, unroll cake. Spread with cream cheese filling. Reroll cake. Refrigerate until serving.