Best Pumpkin Roll Cake

 pumpkin roll cake 3 eggs 1c white sugar 2/3c canned pumpkin 3/4c all purpose flour 2tsp ground cinnamon 1 tsp baking powder 1/2tsp salt 1/8tsp nutmeg 1c chopped walnuts or pecans optional 6 ounces of cream cheese, softened 1c powdered sugar 1/4c butter, softened 1tsp vanilla extract Preheat oven to 375 In a medium mixing bowl beat the eggs on high for 5 minutes. Gradually beat in the white sugar until thick and lemon colored. Then add in the pumpkin. Mix until combined.  In another bowl combine the flour, cinnamon, baking powder, salt, and nutmeg. Fold this into the pumpkin mixture. Grease a 15 x 10 x 1“ baking pan then line it with wax paper and then grease and flour the wax paper. Spread the batter onto the wax paper and sprinkle with nuts optional. Bake at 375° for approximately 15 minutes or until the cake brings back when lightly touched. Immediately turn out the baked cake onto a linen towel that has been dusted with confectioners sugar. Then peel off the paper and roll the cake up in the towel starting at the short end and let it cool completely. Meanwhile, in a mixing bowl beat the cream cheese, 1 cup of powdered sugar, the butter, and vanilla until fluffy When cake is cooled carefully unroll the cake. Spread the filling over the cake to approx. 1 inch from the edge. Then roll it up again. Sprinkle with powdered sugar on the top and cover it and chill until you serve it.  Keep refrigerated