3/4 c. sifted 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 packed pumpkin
1 c. chopped walnuts
Cream Cheese Filling

Preheat oven to 375 degrees. Grease 15 x 10 x 1 inch jelly roll pan. Line with greased and floured wax paper. Sift first 6 ingredients together. 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 with rubber spatula. Sprinkle with nuts. Bake at 375 degrees for 15 minutes or until center springs back when lightly touched. Loosen cake around the edges with a knife. Invert onto clean damp towel dusted with confectioners' sugar; peel off waxed paper. Trim 1/4 inch from all sides. Roll up cake and towel together from short side. Place seam side down on a wire rack; cool completely. Unroll cake. Spread with Cream Cheese Filling. Reroll cake. Refrigerate until ready to serve.

CREAM CHEESE FILLING:

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

Beat together until smooth.