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. chopped walnuts
Cream Cheese Filling (recipe follows)

1. 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.

2. Sift flour, baking powder, cinnamon, pumpkin pie spice, nutmeg and salt onto wax paper.

3. 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 with nuts.

4. Bake in preheated moderate oven (375 degrees) for 15 minutes or until center springs back when lightly touched with fingertip.

5. Loosen cake around edges with a knife. Invert onto clean damp towel dusted with 10x (confectioners') sugar; peel off wax paper. Trim 1/4 inch from all sides. Roll up cake and towel together from short side. Place seam-side down on wire rack; cool completely.

6. Unroll cake. Spread with Cream Cheese Filling. Reroll cake. Refrigerate until ready to serve.

CREAM CHEESE FILLING:

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

Beat together until smooth. Makes 10 servings.

One can of pumpkin will make two roll-ups and they freeze well for later.