3/4 c. Bisquick mix
3 eggs
1 c. sugar
2/3 c. canned pumpkin
1 1/2 c. chopped nuts
2 tsp. cinnamon
1 tsp. pumpkin spice
1/2 tsp. nutmeg

Heat oven to 375 degrees. Grease a 15 x 10 x 1 inch jelly roll pan. Line top and sides with waxed paper, grease waxed paper. Beat eggs and sugar until fluffy, beat in pumpkin. Stir in dry ingredients. Pour into pan, spread evenly. Sprinkle with nuts. Bake for 13 to 15 minutes.

Invert onto towel dusted with powdered sugar, peel off waxed paper and roll up cake and towel together from short side. Place seam side down on wire rack, cool completely. Unroll cake. Spread with filling. Reroll cake and refrigerate until ready to serve.

FILLING:

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

Beat together until smooth.