Pumpkin Cream Cheese Roll

1/2 cups sifted flour
1 tsp. baking powder
2 tsp. ground cinnamon
1 tsp. pumpkin pie spice
1/2 tsp. salt
1/2 tsp. ground nutmeg (opt)
3 eggs slightly beaten
1 cup sugar
2/3 cup canned solid packed pumpkin
1 cup chopped walnuts (opt)
Cream Cheese filling recipe below

1. Preheat oven to 375o. Grease a 15x10x1-inch jelly roll pan, line with wax paper.
2. Sift flour, baking powder, cinnamon, pumpkin pie spice, nutmeg and salt onto waxed paper.
3. Beat eggs and sugar in large bowl until thick and fluffy; beat in pumpkin. Stir in sifted ingredients all at once. Pour into prepared pan; spread evenly with rubber spatula, sprinkle with nuts.
4. Bake in preheated oven for 15 minutes or until center springs back when lightly touched with finger tips.
5. Loosen cake around edges with a knife. Invert onto clean damp towel dusted With powdered sugar (confectioner's 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 Creme Cheese filling, re-roll cake. Refrigerate until ready to serve.

Creme Cheese Frosting:
Beat together 1 cup powdered sugar, 1 package (8 oz) cream cheese, softened, 6 Tbs. butter and 1 tsp. vanilla until smooth.