CAKE:

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
1 c. sugar
2/3 c. canned solid packed pumpkin
1 c. walnuts
Confectioners sugar

FILLING:

1 c. confectioners sugar
8 oz. cream cheese
6 tbsp. butter
1 tsp. vanilla

Grease 1 15x10x1 inch jelly roll pan. Line with wax paper, grease and flour the wax paper. Sift flour, baking powder, cinnamon, pumpkin pie spice, nutmeg and salt. Beat eggs and sugar in large bowl until thick and fluffy; beat in pumpkin. Stir in dry ingredients all at once. Pour into pan. Spread evenly and sprinkle with nuts. Bake at 375 degrees for 15 minutes or until center springs back when lightly touched. Loosen cake around edges with a knife. Invert onto clean damp towel dusted with confectioners 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. Beat together filling ingredients until smooth. Unroll cooled cake and spread with cream cheese filling. Re-roll cake. Refrigerate until ready to serve.