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

Preheat oven to 375 degrees. Grease 15 x 10 x 1 inch pan. Then line with wax papers. Grease and flour wax paper. Sift flour, baking powder, cinnamon, spices and salt onto wax paper. Beat eggs and sugar in large bowl until thick and fluffy. Stir in dry ingredients all at once.

Pour into prepared pan, spread evenly. Sprinkle with nuts. Bake at 370 degrees for 15 minutes or until center springs back. Loosen around edges with knife. Invert onto clean damp towel dusted with 10X sugar, peel off wax paper. Trim 1/4 inch from all sides. Roll up cake and towel together from short side.

Place seam side down on wire rack. Cool completely. Unroll cake and spread with cream cheese filling. Reroll cake. Dust cake with 10X sugar. Refrigerate. Very elegant dessert or holiday party or family dessert.

FILLING (for above) :

1 c. sifted 10X sugar
1 (8 oz.) cream cheese, softened
6 tbsp. butter
1 tsp. vanilla

Beat together until smooth.