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, slightly beaten
1 c. sugar
2/3 c. pumpkin
1 c. walnuts

FILLING:

1 c. confectioners' sugar
1 pkg. (8 oz.) cream cheese
6 tbsp. butter
1 tsp. vanilla

Preheat oven. Grease a 15 x 10 x 1 inch jelly roll pan. Line with wax paper. Sift flour, baking powder, cinnamon, pumpkin pie spice, nutmeg and salt together.

Beat eggs and sugar in large bowl until thick and fluffy, beat in pumpkin. Stir in dry ingredients all at once. Pour in pan, spread evenly and cover with nuts. Bake at 375 degrees for 15 minutes.

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. Unroll cake. Spread with cream cheese filling. Reroll cake. Refrigerate until ready to serve.