Spread pumpkin batter onto a greased, floured and nut covered jelly roll pan. Bake at 375 for 15 minutes. Remove from oven and carefully remove cake onto a kitchen towel covered with powdered sugar. Gently roll up in the towel and cool for 15 minutes.
Beat the filling ingredients together.
Unroll the cake and spread filling over the cake and gently roll back up. Chill.