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, beaten
1 c. sugar
2/3 c. canned pumpkin
1 c. nuts, chopped

Grease jelly roll pan, line with waxed paper, grease and flour. Beat eggs and sugar until fluffy. Add pumpkin. Stir in dry ingredients. Pour on cookie sheet, sprinkle on nuts. Bake at 375 degrees 15 minutes. Loosen cake. Roll up with towel dusted with powdered sugar. Cool, unroll, spread with cream cheese filling. Re-roll; refrigerate. Slice when ready to eat. Cream cheese filling. Beat 1 cup powdered sugar, 1 (8 ounce) softened cream cheese, 6 tablespoons butter, 1 teaspoons vanilla until smooth.