Ingredients
1. 3 eggs
2. 1 cup sugar
3. 2/3 cup canned pumpkin
4. 3/4 cup biscuit/baking mix
5. 2 teaspoons ground cinnamon
6. 1 teaspoon pumpkin pie spice
7. 1/2 teaspoon ground nutmeg
8. 1 cup chopped nuts
9. Confectioners’ sugar
10. FILLING:
11. 2 packages (3 ounces each) cream cheese, softened
12. 1/4 cup butter, softened
13. 1 cup confectioners’ sugar
14. 1 teaspoon vanilla extract

Directions

1. Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper. Grease the paper; set aside. In a large bowl, beat eggs for 3 minutes. Gradually add sugar; beat for 2 minutes or until mixture becomes thick and lemon-colored. Stir in pumpkin. Combine dry ingredients; fold into pumpkin mixture. Spread batter evenly in prepared pan. Sprinkle with walnuts.
2. Bake at 350° for 13-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Invert onto a kitchen towel dusted with confectioners’ sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
3. For filling, in a large bowl, beat the cream cheese, butter, sugar and vanilla until smooth. Unroll cake. Spread filling over cake to within 1 in. of edges. Gently roll up; place seam side down on a platter. Refrigerate until serving. Yield: 10 servings.