1Grease a jelly roll pan and line with parchment paper or waxed paper that has been lightly greased and floured (I just use Pam spray for baking).
2Roll--In a medium bowl, place flour, baking powder, spices and salt mixing with a spoon. Using an electric mixer, place eggs and sugar in a bowl and mix. Add pumpkin to sugar mixture and mix with mixer. Slowly add dry ingredients. Evenly pour into the jelly mold pan. Add chopped nuts evenly over mixture. Bake at 375 degrees for 13 to 15 minutes. While baking, make filling.
3Filling--Using an electric mixer, beat cream cheese, butter, powdered sugar and vanilla until smooth and creamy. Set aside.
4When roll is done, turn onto a clean dish towel that has powder sugar evenly placed on it. Roll towel that has pumpkin roll on it. (completely roll the towel up). Place rolled towel onto a cooling rack with open seam on the rack (so it won't unroll). Cool completely.
5When the pumpkin roll is completely cooled, unroll from towel. Place filling on side that does not have nuts on it. Reroll the pumpkin roll. I then wrap the roll in seran wrap and foil to make sure the roll remains tight. Place in refrigerator until time to serve. Slice and serve. Enjoy!!
6***Note*** 1 15 oz can of Libby's 100% pumpkin will make 2 rolls.