3/4 c. sifted all-purpose flour
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. pumpkin pie spice or allspice
1/2 tsp. nutmeg
1/2 tsp. salt
3 eggs, slightly beaten
1 c. sugar
2/3 c. canned solid pack pumpkin
1 c. chopped walnuts, optional

CREAM CHEESE FILLING:

Beat together: 1 pkg. softened cream cheese 6 tbsp. butter 1 tsp. vanilla

Preheat oven to 375 degrees. Grease a 15 x 10 x 1 inch jelly roll pan or cookie sheet of same size with sides. Line with wax paper. Grease and flour the wax paper. Sift flour, baking powder, cinnamon, spices and salt.

Beat eggs and sugar in large bowl until thick and fluffy. Beat in pumpkin. Stir in sifted dry ingredients. Pour into pan. Spread evenly and sprinkle with nuts. Bake in oven at 375 degrees for 15 minutes or until center springs back when lightly touched with finger tips. Remove from oven. Loosen cake around edges with a knife. Invert onto clean, damp towel dusted with confectioners' sugar. Peel off wax paper. Roll up cake and towel together from short side. Cool for several hours. Unroll cake. Spread with cream cheese filling. Reroll cake. Refrigerate until ready to serve.