Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  all-purpose flour
  1 1/2      teaspoons  baking powder
     1/4      teaspoon  salt
     1/2      teaspoon  ground cinnamon
     1/2      teaspoon  ground nutmeg
  4                     eggs -- at room temperature
     3/4           cup  granulated sugar
     3/4           cup  canned pumpkin pie filling
                        confectioners' sugar
                        filling
  12            ounces  cream cheese -- at room temp.
     2/3           cup  granulated sugar
  1           teaspoon  vanilla
     1/4           cup  mini semisweet chocolate
                 piece  
     1/4           cup  blanched slivered almonds
                        toasted and coarsely chopped

Preparation:

1) Prepare Roll: Heat oven to 375 degrees. Line jelly-roll pan with waxed paper. Coat with nonstick cooking spray. 2) Combine the flour, baking powder, salt, cinnamon and nutmeg in a small bowl. 3) Beat eggs in large bowl at medium speed for 2 minutes or until slightly thickened. Beat in sugar, a tablespoon at a time; continue beating until very thick and lemon colored, 5 to 7 minutes. On lowest speed, beat in pumpkin just until blended. With rubber spatula, fold in flour mixture in 2 batches. Spread evenly in prepared pan. 4) Bake in 375 degree oven for 10 to 12 minutes or until top of cake springs back when lightly touched in center. Generously sieve confectioners' sugar over clean kitchen towel. When cake is done, immediately loosen edges; invert onto towel. Remove waxed paper. Sprinkle cake with additional confectioners' sugar. From a short end, roll up cake with towel, jelly-roll fashion. Let cool on wire rack for 1 hour. 5) Meanwhile, prepare filling: Beat cream cheese, sugar and vanilla in bowl for 5 to 8 minutes until creamy. Stir in chocolate and almonds. 6) Unroll cake. Spread with cheese mixture. Reroll without towel. Refrigerate at least for 4 hours or overnight, cove

Nutritional Information:

252 Calories (kcal); 11g Total Fat; (40% calories from fat); 5g Protein; 33g Carbohydrate; 93mg Cholesterol; 208mg Sodium