3/4 cup sifted all-purpose flour
1 teaspoon baking powder
2 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
3 eggs, slightly beaten
1 cup sugar
2/3 cup canned solid-pack pumpkin
1 cup chopped walnuts

Cream Cheese Filling
1. Preheat oven to moderate (375 degrees). Grease a 15x10x1-inch jelly-roll pan(use white Crisco). Line with wax paper; grease and flour the wax paper. 2. Sift flour, baking powder, cinnamon, pumpkin pie spice, nutmeg and salt onto wax paper.
3. 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.
4. Bake in preheated moderate oven (375) for 15 minutes or until center springs back when lightly touched with fingertip.
5. Loosen cake around edges with a knife. Invert onto clean damp towel dusted with 10X (confectioners') 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.
6. Unroll cake. Spread with Cream Cheese Filling. Re-roll cake. Refrigerate until ready to serve. Cream Cheese Filling: Beat together 1 cup sifted 10X (confectioners') sugar, 1 package (8 ounces) softened cream cheese, 6 tablespoons butter and 1 teaspoon vanilla until smooth.

Recipe Submitted by:
Diane Kelley, Etna

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