CAKE:

3/4 c. flour
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. pumpkin pie spice
1/2 tsp. nutmeg
1/2 tsp. salt
3 eggs, slightly beaten
1 c. sugar
2/3 c. canned solid pack pumpkin
1 c. chopped walnuts

FILLING:

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

FILLING: Blend together until smooth.

Line a 15x10x1 inch jelly roll pan (cookie sheet) with wax paper, greased and floured or use Pam.

Beat eggs and sugar in a large bowl until thick and fluffy; beat in pumpkin. Stir in dry ingredients all at once. Pour in prepared pan, spread evenly and sprinkle with nuts. Bake in preheated oven. Don't over bake or cake is too dry.

Loosen around edges with a knife and turn onto a clean damp dish towel that has been dusted with powdered sugar. Roll up cake and towel. Place seam down and cool completely. Unroll cake and spread with cream cheese filling. Re-roll cake. Refrigerate until ready to serve.