3/4 c. sifted all purpose flour
1 tsp. baking powder
2 tsp. ground cinnamon
1 tsp. pumpkin pie spice
1 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
Powdered sugar
Cream cheese filling

Preheat oven to 375 degrees. Grease a 15 x 10 x 1 inch jelly roll pan. Line with wax paper; grease and flour the wax paper. Sift flour, baking powder, cinnamon, pumpkin pie spice, nutmeg, salt onto wax paper. 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. Bake in preheated oven at 375 degrees for 15 minutes or until center springs back when lightly touched with fingertip. Loosen cake around edges with knife. Invert onto clean damp towel dusted with powdered 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 unroll cake. Spread with cream cheese filling. Roll cake again, refrigerate until ready to serve.

CREAM CHEESE FILLING: Beat together 1 cup sifted powdered sugar, 8 oz. softened cream cheese, 6 tablespoons softened butter and 1 teaspoon vanilla until smooth.