3/4 c. sifted flour
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. allspice
1 tsp. nutmeg
3 eggs, lightly beaten
1 c. sugar
2/3 c. canned pumpkin
1 c. chopped nuts

FILLING:

1 c. 10X sugar
8 oz. cream cheese
6 tbsp. butter
1 tsp. vanilla

Grease 15 x 10 x 1 inch jelly roll pan. Line with wax paper. Sift first 5 ingredients twice. Beat eggs and sugar until thick and fluffy, beat in pumpkin. Add dry ingredients. Mix until well blended. Pour in pan. Sprinkle with nuts. Bake at 375 degrees for 15 minutes.

Loosen edges with knife. Invert onto clean towel lightly dusted with 10X sugar. Peel off waxed paper. Roll cake with towel and cool. Beat together all ingredients for filling. Unroll cake and fill. Reroll and refrigerate.