Pumpkin Roll

Pumpkin Roll 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 beaten eggs 1 c. sugar 2/3 c. pumpkin (not pie mix) 1 c. chopped nuts Preheat oven to 375F. Grease a 15x10" jelly roll pan. Line with waxed paper, grease and flour the paper. Beat eggs and sugar in large bowl until thick and fluffy. Beat in pumpkin. Stir in dry ignredients all at once. Pour into prepared pan; spread evenly with rubber spatula. Sprinkle with huts. Bake 15 minutes, or until center springs back when lightly touched with a fingertip. Loosen cake around edges with a knife. Invert onto a clean, damp towel dusted with powedered sugar. Peel off wax paper. Trim 1/4" from all sides. Roll up cake and towel together from short side. Place seam side down on wire rack, cool completely. Unwrap and spread with filling. Reroll and refrigerate until ready to serve. Cream Cheese Filling Beat together 1 c. sifted confectioner's sugar, 8 oz. pkg. softened cream cheese, 6 T. butter and 1 tsp. vanilla until smooth.