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 solid pack pumpkin
1 c. chopped nuts, keep separate

Mix ingredients. Grease a 15 x 10 x 1 inch jelly roll pan. Line with wax paper. Grease and flour wax paper or spray with Pam. Pour mixture into pan. Sprinkle nuts on top. Bake at 375 degrees for 15 minutes.

Loosen cake around edges. Invert on clean, damp towel, dusted with powdered sugar. Peel off wax paper. Trim 1/4 inch from all sides. Roll up cake and towel together. Cool completely. Unroll cake. Spread with cream cheese filling. Reroll cake. Wrap in Handiwrap and refrigerate.

FILLING:

Beat together until smooth. 1 (8 oz.) cream cheese 1 tbsp. butter 1 tsp. vanilla