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3/4 c. sifted all-purpose
1 tsp. baking powder
2 tsp. ground cinnamon
1 tsp. pumpkin pie spice
1/2 tsp. ground nutmeg
1/2 tsp. salt
3 eggs, slightly beaten
1 c. sugar
2/3 c. canned solid packed
1 c. chopped walnuts
Cream Cheese Filling

Preheat oven to 375 degrees. Grease a 15 x 10 x 1-inch jelly
roll pan. Line with waxed paper. Grease and flour waxed
paper. Sift flour, baking powder, cinnamon, pumpkin spice,
nutmeg and salt. Beat eggs and sugar in large bowl until thick
and fluffy. Blend in pumpkin. Stir in all sifted dry ingredi-
ents all at once. Pour into prepared pan and spread evenly
with rubber spatula. Sprinkle with nuts. Bake in preheated
oven for 15 minutes or until center springs back when lightly
touched with fingertip. Loosen cake around the edges with a
knife. Invert onto clean damp towel dusted with powdered
sugar. Peel off waxed paper. Roll cake and towel together
from short side. Place seam side down on wire rack. Cool
completely. Unroll cake; spread cream cheese filling and
reroll cake. Refrigerate until ready to serve.
Cream Cheese Filling: Beat together 1 cup sifted
confectioners sugar, 1 (8 ounce) package softened cream cheese,
6 tablespoons butter and 1 teaspoon vanilla until smooth.

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