3/4 c. sifted all purpose 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. solid pack pumpkin
1 c. chopped walnuts

FILLING:

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

Preheat oven to 375 degrees. Grease 15 x 10 x 1 inch jelly roll pan. Line with wax paper; grease and flour wax paper. Sift flour, baking powder, cinnamon, pumpkin spice, nutmeg, and salt onto wax paper. Beat eggs and sugar in large bowl until thick and fluffy; beat in pumpkin. Stir in sifted dry ingredients all at once. Pour into prepared pan; spread evenly with rubber spatula. Sprinkle with nuts. Bake 15 minutes or until center springs back when lightly touched with fingertip. Loosen cake around edges with a knife. Invert onto clean damp towel dusted with powdered 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.

FILLING: Beat together all ingredients until smooth.