3/4 c. flour
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. pumpkin pie spice
1/2 tsp. nutmeg
1/2 tsp. salt
3 eggs
1 c. sugar
2/3 c. pumpkin
1 c. chopped walnuts

CREAM CHEESE FILLING:

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

Preheat oven to 375 degrees. Grease 15 x 10 x 1 inch jelly roll (cookie sheet), lined with waxed paper, grease and flour wax paper. Beat eggs and sugar until thick and fluffy; beat in pumpkin; stir in dry ingredients. Pour into prepared pan then sprinkle with walnuts. Bake for 15 minutes (until center springs back with light touch).

Loosen cake around edges. Invert cake onto a clean damp towel dusted with confectioners' sugar; peel off wax paper. Roll up cake and towel together. Cool completely with seam side down on rack. Unroll cake, spread with cream cheese filling. Re-roll cake (without the towel) and refrigerate until ready to use.