3/4 c. sifted flour
1 tsp. baking powder
2 tsp. 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:

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

Beat filling ingredients together until smooth.

Preheat oven to 375 degrees. Line 15x10x1 jelly roll pan with waxed paper; grease and flour waxed paper. Sift together flour, baking powder, cinnamon, pumpkin pie spice, nutmeg and salt; set aside.

Beat eggs and sugar in large bowl until thick and fluffy; beat in pumpkin. Stir in dry ingredients all at once. Pour into prepared pan; spread evenly. Sprinkle with nuts.

Bake 15 minutes or until center springs back. Loosen edges with knife. Invert on clean damp towel dusted with confectioners sugar; peel off waxed paper. Trim 1/4 inch from all sides.