Preheat oven to 375º
Grease a 15x10x1 inch jelly-roll pan. Line with wax paper; grease and flour the was paper.
Sift flour, baking powder, cinnamon, pumpkin pie spice, nutmeg and salt onto was paper.
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.
Bake in preheated over for 15 minutes or until center springs back when. Lightly touched with fingertip.
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 sea side down on wire rack; cool completely.
Until cake. Spread with Cream Cheese filling. Re roll cake. Refrigerate until ready to serve.
CREAM CHEESE FILLING:
Beat together 1 cup sift 10X confectioners' sugar, 1 package (8 ounces) softened cream cheese, 6 T butter and 1 tsp vanilla until smooth.