3/4 c. sifted flour
1 tsp. baking powder
2 tsp. ground cinnamon
1 tsp. pumpkin pie spice
1/2 tsp. ground nutmeg
1/2 tsp. salt
3 eggs, slightly beaten
1 c. sugar
2/3 c. pumpkin
1 c. chopped nuts
Cream cheese filling (recipe follows)

Grease a 15 x 10 x 1 inch jelly roll pan and line with waxed or parchment paper. Grease and flour paper. Sift flour, baking powder, cinnamon, pumpkin pie spice, nutmeg and salt onto a separate piece of waxed paper.

Beat eggs and sugar in a large bowl until thick and fluffy; beat in pumpkin. Stir in sifted dry ingredients all at once. Pour into prepared pan, spread evenly with spatula. Sprinkle with nuts.

Bake at 375 degrees for 15 minutes or until center springs back when touched lightly. Loosen cake around edges with a knife. Invert onto a clean damp towel dusted with powdered sugar; peel off waxed paper. Trim 1/4 inch from all sides. Roll cake and towel together from the short side. Cool completely. Unroll cake. Spread with cream cheese filling. Reroll cake. Refrigerate until ready to serve.