3/4 c. sifted flour
1 tsp. baking powder
2 tsp. ground cinnamon
1 tsp. pumpkin pie spice
1/2 tsp. ground nutmeg
1/2 tsp. salt
3 eggs, beaten
1 c. sugar
2/3 c. pumpkin
1 c. walnuts, chopped

FILLING:

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

Preheat oven to 375 degrees. Grease a 15 x 10 x 1 inch jelly roll pan and line with greased and floured waxed paper. Beat eggs and sugar in large bowl until thick and fluffy, then beat in pumpkin. Sift in dry ingredients. Pour into pan; spread evenly and sprinkle with nuts. Bake for 15 minutes.

Loosen cake around edges with knife. Invert onto clean, damp towels dusted with powdered sugar. Peel off waxed paper; trim 1/4 inch from all sides of cake. Roll up cake and towel together from short side. Place seam side down on wire rack, then cool completely. Unroll cake, spread with cream cheese filling. Reroll cake and refrigerate.

Cream Cheese Filling: Beat together all filling ingredients listed above until smooth. Serves 10.