3/4 c. all-purpose flour, sifted
1 tsp. baking powder
2 tsp. ground cinnamon
1 tsp. pumpkin pie spice
1/2 tsp. ground nutmeg
1/2 tsp. salt
3 eggs, slightly beaten
1 c. sugar
2/3 c. canned solid packed pumpkin
1 c. walnuts, chopped

Preheat oven to 375 degrees. Grease 15 x 10 x 1-inch jelly roll pan lined with waxed paper. Grease and flour the waxed paper.

Sift flour baking powder, cinnamon, pumpkin pie spice, nutmeg and salt.

Beat eggs and sugar in large bowl until thick and fluffy. Beat in pumpkin. Stir in sifted dry ingredients all at once. Pour into prepared pan; spread evenly with rubber spatula. Sprinkle with nuts.

Bake in preheated oven for 15 minutes or until center springs back when lightly touched with finger tips.

Loosen cake around edges with knife. Invert onto clean, damp towel dusted with powdered sugar. Roll up cake and towel together from short side. Place seam down on a wire rack. Cool completely. Unroll cake, spread cream cheese filling and reroll cake. Refrigerate.

CREAM CHEESE FILLING:

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

Beat until smooth.