3/4 c. 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, slightly beaten
1 c. sugar
2/3 c. canned solid-pack pumpkin
1 c. chopped walnuts
Cream Cheese Filling (recipe follows)

Preheat oven to 375 degrees. Grease a 15 x 10 x 1 inch jelly roll pan. Line with wax paper, grease and flour the wax paper. Sift flour, baking powder, cinnamon, pumpkin pie spice, nutmeg and salt onto wax paper. Beat eggs and sugar in large bowl until thick and fluffy, beat in pumpkin. Stir in sifted ingredients all at once.

Pour into prepared pan. Spread evenly with rubber spatula. Sprinkle with nuts. Bake in oven for 15 minutes or until center springs back when lightly touched with fingertip. Loosen cake around edges with a knife. Invert onto a clean damp towel dusted with powdered 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. Spread with cream cheese filling. Reroll cake. Refrigerate until ready to serve.

Cream Cheese Filling: Beat together 1 cup powdered sugar, 1 package (8 ounce) softened cream cheese, 6 tablespoons butter and 1 teaspoon vanilla until smooth.