3/4 c. sifted plain flour
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. pumpkin pie spice
1/2 tsp. ground nutmeg
1/2 tsp. salt
3 eggs, beaten
1 c. sugar
10x15 inch greased pan
1 c. chopped pecans or walnuts
2/3 c. canned solid pack pumpkin

FILLING:

1 c. confectioners' sugar
1 (8 oz.) cream cheese, at room temperature
6 tbsp. butter, at room temperature
1 tsp. vanilla

Mix the 4 filling ingredients together and beat until smooth.

Line 15x10 inch jelly roll pan with wax paper. Add together flour, baking powder, cinnamon, pumpkin pie spice, nutmeg and salt in large bowl. Beat sugar and eggs until thick. Stir in dry ingredients. Pour mixture into lined pan. Sprinkle nuts on top. Bake 15 minutes at 350 degrees.

Invert cake onto damp cloth dusted with confectioners' sugar. Peel off wax paper. Trim edges of paper with knife. Roll up cake in a jelly roll fashion. Place seam side down and cool on wire rack. When completely cooled, unroll and put filling in roll. Re-roll cake and refrigerate.