3/4 c. sifted all-purpose 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

Preheat oven to 375°F. Grease a 15x10x1-inch jelly roll pan. Line with wax paper; grease and flour 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 dry ingredients all at once. Pour into prepared pan; spread evenly with rubber spatula. Sprinkle with nuts. Bake at 375°F for 15 minutes or until center springs back when lightly touched with fingertip.

Loosen cake around edges with a knife. Invert onto clean damp towel dusted with confectioners' 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 and refrigerate until ready to serve.

Cream Cheese Filling:

1 c. sifted confectioners' sugar
1 (8 oz.) pkg. softened cream cheese
6 tbsp. butter
1 tsp. vanilla

Beat together confectioners' sugar, cream cheese, butter and vanilla until smooth.