3/4 cup flour
1 tsp baking powder
2 tsp ground cinnamon
1 tsp pumpkin pie spice
1/2 tsp ground nutmeg
1/2 tsp salt
1 cup sugar
2/3 cup canned solid-pack pumpkin
1 cup chopped nuts (optional)
1 cup powdered sugar
1 8 oz package cream cheese, softened
6 Tbsp butter, softened
1 tsp vanilla
Preheat oven to 375º. Grease a 15x10x1 inch jelly roll pan. Line with wax paper; grease and flour the wax paper.
Sift together flour, baking powder, cinnamon, pie spice, nutmeg, and salt.
Beat eggs and sugar in large bowl until thick and fluffy. Beat in pumpkin. Stir in dry ingredients.
Pour into prepared pan; spread evenly. Sprinkle with nuts.
Bake 15 minutes or until center springs back when lightly touched.
Loosen cake around edges of pan with a knife. Invert onto clean, damp tea towel dusted with powdered sugar. Peel off wax paper. Trim 1/4 inch from all sides. Roll up cake and towel together. Place seam side down and cool completely.....
Meanwhile mix powdered sugar, cream cheese, butter, and vanilla; using an electric mixer. Beat until smooth.
Unroll cooked cake. Spread with cream cheese filling. Reroll cake. Refrigerate until ready to serve.