Nutty Pumpkin Cake Roll

• 3 large eggs
• 1 cup sugar
• 2/3 cup canned pumpkin
• 3/4 cup biscuit/baking mix
• 2 teaspoons ground cinnamon
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon ground nutmeg
• 1 cup chopped nuts
• Confectioners' sugar
• 6 ounces cream cheese, softened
• 1/4 cup butter, softened
• 1 cup confectioners' sugar
• 1 teaspoon vanilla extract

1. Line a greased 15x10x1-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 350u0b0 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.

eggs, sugar, pumpkin, biscuitbaking mix, ground cinnamon, pumpkin pie spice, ground nutmeg, nuts, confectioners, cream cheese, butter, sugar, vanilla

Taken from www.tasteofhome.com/recipes/nutty-pumpkin-cake-roll/ (may not work)