3/4 c. flour
1 tsp. baking powder
2 tsp. cinnamon
1/2 tsp. nutmeg
1 c. chopped nuts
1/2 tsp. salt
3 eggs, slightly beaten
1 c. sugar
2/3 c. pumpkin

Grease 15 x 10 x 1 inch jellyroll pan, line with waxed paper and grease and flour this. Beat eggs and sugar until fluffy, beat in pumpkin and then stir in dry ingredients. Pour into pan and spread evenly. Sprinkle with nuts. Bake 15 minutes at 375 degrees or until center springs back. Loosen edges with knife and invert on clean damp towel dusted with confectioners' sugar. Peel off waxed paper and trim 1/4 inch from all sides; roll up cake and towel together from short end. Place seam side down and cool completely. Unroll cake and spread with filling; reroll and refrigerate.

Cream cheese filling:

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

Beat all ingredients until smooth.