Nina's Pumpkin and Cream Cheese Roll


3/4 cups flour           3 eggs slightly beaten
1 tsp baking powder      1 cup sugar 
2 tsp cinnamon           2/3 cup pumpkin
1/2 tsp nutmeg           1/2 cup chop walnuts
1/2 tsp salt
1 tsp pumpkin pie spice


Grease 15 x 10 x 1 inch pan - line with waxpaper - grease and flour
paper - sift dry ingredients - Beat eggs and sugar till thick -
beat in pumpkin - Stir in dry ingredients - Pour into pan -
sprinkle with nuts.

Bake 10-15 minutes at 375 till springs back.  Invert on powdered
sugar on towel - peel off paper - Trim edges - Roll up towel and
cake short side - Place seam down on rack - Cool. - Unroll and
spread cream cheese filling and re-roll - refrigerate.

Filling: beat 1 cup sifted confectionery sugar, 8 oz cream cheese,
4 tbs butter, and 1 tsp vanilla

Tip:  one large can of pumpkin makes 6 rolls