3/4 c. sifted all-purpose flour
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. pumpkin pie spice
1/2 tsp. nutmeg
1/2 tsp. salt
3 eggs, slightly beaten
1 c. sugar
2/3 c. canned pumpkin
1 c. chopped walnuts
Cream Cheese Filling (recipe follows)

Preheat oven to 375 degrees. Grease a jelly roll pan; line with waxed paper; grease and flour the waxed paper. Sift flour, baking powder, cinnamon, pumpkin pie spice, nutmeg and salt onto waxed paper. Beat eggs and sugar in large bowl until thick and fluffy; beat in pumpkin. Stir in dry ingredients all at once. Pour into prepared pan; spread evenly with spatula. Sprinkle with nuts. Bake for 15 minutes until center springs back when touched.

Loosen cake around edges with a knife. Invert onto clean damp towel dusted with 10X sugar; peel off waxed 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 filling. Reroll cake. Refrigerate until ready to serve. Serves 10.

CREAM CHEESE FILLING:

1 c. SIFTED 10X sugar
1 pkg. (8 oz.) cream cheese
6 tbsp. butter
1 tsp. vanilla

Beat together until smooth.