CAKE:

3/4 c. sifted all-purpose flour
1 tsp. baking powder
2 tsp. ground cinnamon
1 tsp. pumpkin pie spice
1 tsp. ground nutmeg
1/2 tsp. salt
3 eggs, slightly beaten
1 c. sugar
2/3 c. solid packed pumpkin
1 c. chopped walnuts (optional)

CREAM CHEESE FILLING:

6 tbsp. butter
1 c. sifted 10X sugar
1 tsp. vanilla
1 (8 oz.) pkg. softened cream cheese

Preheat oven to 375 degrees. Sift flour, baking powder, cinnamon, pumpkin pie spice, nutmeg and salt. Grease a 15x10x1 inch jelly roll pan. Line pan with wax paper. Then grease paper and flour.

Beat eggs and sugar until light and fluffy. Beat in pumpkin. Stir in ingredients all at once; pour into prepared pan. Spread evenly with rubber spatula. Bake at 375 degrees for 15 minutes until center springs back when lightly touched.

Loosen cake around edges with a knife inverted on a clean damp towel dusted with 10X sugar. Peel wax paper away. Trim 1/4 inch from all edges. Roll cake up. Cool. Unroll cake and spread cream cheese filling. Re-roll cake. Refrigerate until serving.