3 eggs, beat 5 min.
1 c. sugar
2/3 c. pumpkin
3/4 c. flour
1 tsp. baking powder
2 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. ginger
1/2 tsp. nutmeg

FILLING:

8 oz. cream cheese
2 tbsp. butter
1 c. powdered sugar
1/2 tsp. vanilla

Beat until smooth.

Grease jelly roll pan. Cover with wax paper, sprinkle with nuts. Gradually beat sugar into eggs. Stir in remaining ingredients. Bake at 375 degrees for 15-20 minutes. Turn out on towel sprinkled with powdered sugar. Remove wax paper. Roll jelly roll style in towel while still warm. Cool 1 hour. Then unroll. Spread with filling. Roll up again. Refrigerate. Slice as needed. Let set to room temperature. Serve.