3 eggs
1/2 c. white granulated sugar
1/4 c. brown sugar
1/2 c. mashed cooked pumpkin
1/2 tsp. baking powder
1/2 tsp. baking soda
1 c. flour
1/4 tsp. salt
3/4 tsp. pumpkin spice
3/4 c. walnuts

FILLING:

2 c. cream, whipped
1/4 c. sugar
1/2 c. canned pumpkin or puree own in blender with tiny bit of water (couple
tbsp.)

Beat eggs with sugars until thick. Add pumpkin. Stir in the rest of the dry ingredients. Bake on greased jelly roll pan. Which has been lined with waxed paper. Grease paper, pour cake in and bake at 350 degrees for 14 to 18 minutes. Loosen and invert on powdered sugared towel. Slowly peel off paper. Immediately roll up, cool.

FILLING:

Fill with 2 cups cream whipped. In later stage of whipping little by little add 1/4 cup granulated sugar. Fold in 1/2 cup cooled canned or pureed pumpkin. Spread on cake. Roll, cool, cut into slices and enjoy.