3/4 c. flour
1 tsp. baking powder
1 c. sugar
3 eggs
2/3 c. pumpkin (solid pack)
2 tsp. pumpkin pie spice

FILLING:

1 c. powdered sugar (sifted)
1 (8 oz.) cream cheese, softened
4 tbsp. butter
1 tsp. vanilla
Chopped nuts

(Cream above ingredients together before adding nuts.)

Sift dry ingredients together. Slightly beat eggs. Add spices and pumpkin to eggs; stir into dry ingredients. Line jelly roll pan with wax paper. Grease bottom of pan and top of wax paper. Spread mixture over wax paper and bake at 350 degrees for 15 minutes.

Take a clean dish towel and sprinkle with powdered sugar (generously). Invert cooked jelly roll onto towel. Remove wax paper gently but leave on surface loosely. Roll up in towel to cool.

Gently unroll cake from towel. Spread filling over cake to within 1/2-inch from edges. Re-roll and freeze. Slice frozen roll 15 minutes before serving.