3 Eggs
1 c. Granulated Sugar
3/4 c. Canned Pumpkin
1 tsp. Vanilla
3/4 c. Self Rising Flour
1 tsp. Baking Powder
1/2 tsp. Salt
2 tsp. Cinnamon
1 tsp. Ginger
1/2 tsp. Nutmeg
1/4 tsp. Cloves
1/4 c. Walnuts or Pecans, finely chopped

In large mixing bowl beat eggs for 5 minutes.
Add sugar, pumpkin and vanilla and beat until smooth.
In separate bowl sift together flour, baking powder, salt and spices.
Add to creamed mixture and beat thoroughly.
Mix in chopped nuts.
Pour batter into a parchment lined 15″ x 10″ jelly roll pan.
Bake 12-15 minutes at 375°F.
Spread out a clean dish towel on counter and place a sheet of waxed paper on top of towel.
Sprinkle with powdered sugar.
Loosen edges of cake with a spatula and turn out onto waxed paper.
Starting with the long edge roll cake into a small roll.
Refrigerate until cool.
Gently unroll cake and spread with filling.
Roll cake again, wrap in plastic wrap and chill in refrigerator.
Before serving dust with additional powdered sugar.

Filling:
8 oz. Cream Cheese, softened
1 c. Powdered Sugar
1/4 c. Butter, softened
1 tsp. Vanilla

Combine all filling ingredients in mixing bowl and beat until smooth and creamy.