3/4 c. buttermilk baking mix (Pioneer or Bisquick)
3 eggs
1 c. sugar
2/3 c. canned solid packed pumpkin
1 c. chopped nuts
2 tsp. cinnamon
1 tsp. pumpkin pie spice
1/2 tsp. nutmeg

FILLING:

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

Blend all ingredients until smooth.

Heat oven to 375 degrees. Grease 15 x 10 x 1 inch jelly roll pan. Line top and sides with waxed paper. Grease waxed paper. Beat eggs and sugar until fluffy. Beat in pumpkin, stir in dry ingredients. Pour into pan, spread evenly. Sprinkle with nuts. Bake for 13 to 15 minutes.

Invert onto towel dusted with powdered sugar. Peel off waxed paper. Roll up cake and towel together from short side. Place seam down on wire rack. Cool completely. Unroll cake. Spread with filling. Re-roll cake. Refrigerate until ready to serve.