3/4 c. Bisquick
3 eggs
1 c. sugar
2/3 c. canned solid packed pumpkin
1 c. nuts, chopped
2 tsp. cinnamon
1 tsp. pumpkin pie spice
1/4 tsp. nutmeg

Heat oven to 375 degrees. Grease 15 x 10 x 1 inch jelly roll pan. Line bottom and sides with wax paper. Grease wax paper. Beat eggs and sugar until fluffy. Beat in pumpkin. Stir in dry ingredients. Pour into pan. Spread evenly. Sprinkle with nuts. Bake for 13 to 15 minutes. Invert onto a 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 cake. Refrigerate until ready to serve.

FILLING:

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

Beat together until smooth.