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3/4 c. flour
2 tsp. cinnamon
1 tsp. baking powder
1 tsp. pumpkin pie spice
1/2 tsp. nutmeg
1/2 tsp. salt
3 eggs, slightly beaten
1 c. sugar
2/3 c. pumpkin
1 c. chopped walnuts

Beat together 1 cup powdered sugar, 1 (8 oz.) package cream cheese, softened (I use Philadelphia light), 6 tablespoons butter, 1 teaspoon vanilla. Beat until smooth. Preheat oven to 375 degrees. Line a 10x15x1 inch pan with waxed paper. Grease and flour wax paper. Beat eggs and sugar in large bowl until thick and fluffy. Beat in pumpkin. Add dry ingredients. Pour into prepared pan. Spread evenly with rubber spatula. Sprinkle with nuts. Bake for 15 minutes or until center springs back when lightly touched. Loosen cake around edges with a knife, invert onto a clean damp cloth (towel) dusted with powdered sugar. Peel off waxed paper, trim 1/4 inch from all sides. Roll up cake and towel together from short side. Cool completely. Unroll. Spread with filling. Roll again without towel. Refrigerate until ready to serve.

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