3/4 c. Pioneer buttermilk baking mix
3 eggs
1 c. sugar
2/3 c. canned solid pack pumpkin
1 c. chopped nuts
2 tsp. cinnamon
1 tsp. pumpkin pie spice
1/2 tsp. nutmeg

Heat oven to 375 degrees. Grease a 15 x 10 x 1 inch jelly roll pan - line top and sides with greased wax paper. Beat eggs and sugar until fluffy. Beat in pumpkin; stir in dry ingredients. Pour into pan; spread evenly. Sprinkle with nuts. Bake 13 to 15 minutes. Invert onto towel dusted with powdered sugar. Peel off wax paper; roll up cake. Cool completely; unroll cake. Spread with filling; reroll and refrigerate.

Filling: Beat together 1 cup powdered sugar, 8 ounces softened cream cheese, 6 tablespoons butter, and 1 teaspoon vanilla until smooth.