3/4 c. Bisquick
3 eggs
1 c. sugar
2/3 c. canned pumpkin
1 c. chopped nuts (optional)
2 tsp. pumpkin spice
1/2 tsp. nutmeg
Powdered sugar

Heat oven to 325 degrees. Grease a 15 x 10 x 1-inch jelly roll pan. Line top and sides with waxed paper. Grease waxed paper. Beat eggs and sugar until fluffy. Beat in pumpkin. Stir in dry ingredients. Pour into pan evenly. Sprinkle with nuts. Bake for 13-15 minutes. Invert on towel dusted with powdered sugar. Peel off waxed paper. Roll up cake and towel together from short side. Place seam side down on wire rack. Cool completely. Unroll and spread with filling. Reroll and refrigerate.

FILLING:

Beat together 1 cup powdered sugar, 8 ounces softened cream cheese, 6 tablespoons butter, 1 teaspoon vanilla until smooth.