3/4 c. buttermilk baking mix
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 (recipe below)

Heat oven to 375 degrees. Grease a 15x10x1 inch jelly roll pan. Line bottom 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 side down on wire rack. Cool completely. Unroll cake; spread filling; reroll cake; refrigerate until ready to serve.

FILLING:

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

Beat together until smooth.