3/4 c. plain flour
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. pumpkin pie spice
1/2 tsp. nutmeg
1/2 tsp. salt
3 eggs, slightly beaten
1 c. sugar
2/3 c. pumpkin (solid pack)
1 c. nuts, chopped

Grease a 15 x 10 x 1 jelly roll pan. Line with wax paper; grease and flour wax paper. Sift flour, baking powder, cinnamon, spice, nutmeg, and salt together. Beat eggs and sugar in large bowl until thick and fluffy; beat in pumpkin. Stir dry ingredients all at once. Pour into prepared pan. Spread evenly. Sprinkle with nuts. Bake at 375 degrees for 15 minutes or until center springs back when lightly touched. Loosen cake around edge; invert onto clean damp towel dusted with powdered sugar. Peel off wax paper. Roll up cake and towel together. Place on wire rack to cool. When cold, unroll, spread with Cream Cheese filling and reroll. Refrigerate until ready to serve.

Filling:

Beat together 1 cup powdered sugar, 1 (8 oz.) pkg. softened cream cheese, 6 tablespoon butter and 1 teaspoon vanilla until smooth.