3/4 c. flour
2 tsp. cinnamon
1 tbsp. pumpkin pie spice (opt.)
1/2 tsp. salt
3 eggs, slightly beaten
1 c. sugar
2/3 c. pumpkin
1 c. chopped walnuts

Mix dry ingredients and put aside. Beat eggs and sugar until thick and fluffy. Beat in pumpkin. Add dry mixture and mix until well blended. Pour into jelly roll pan which has been greased and floured and lined with greased and floured wax paper. Bake at 375 degrees for 15 minutes. Watch carefully.

Loosen around the edges and invert onto clean towel which has been dusted with powdered sugar. Peel off the wax paper and trim 1/4 inch from each side. Roll up cake and towel together from the short side. Cool, then unroll and spread with cream cheese filling. Reroll and refrigerate.

CREAM CHEESE FILLING:

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

Mix until well blended.