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. walnuts, chopped
Cream cheese filling recipe follows

Preheat oven to moderate 375 degrees. Grease a 15 x 10 x 1 inch jelly-roll pan. Line with wax paper; grease and flour the 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 nuts on top. Bake at 375 degrees 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 powdered sugar; peel off wax paper. Trim 1/4 inch from all sides. Place seam side down on wire rack; cool completely. Unroll cake. Spread with cream cheese filling. Reroll cake. Refrigerate until ready to serve.

CREAM CHEESE FILLING:

Beat together 1 cup sifted powdered sugar, 1 (8 ounce) package cream cheese, 6 tablespoons butter and 1 teaspoon vanilla until smooth.