|In a mixing bowl, beat eggs. Gradually add sugar. Stir in pumpkin; mix well. Combine the biscuit mix, cinnamon, pie spice, and nutmeg; add egg mixture and mix well.
Line a 15 x 10 x 1 inch pan with wax paper. Spread batter evenly in pan. Sprinkle with nuts. Bake at 375 degrees for 13-15 minutes or until toothpick inserted in center comes out clean. Cool for 10 minutes. Turn cake onto a linen towel dusted with confectioners' sugar. Remove paper; roll up cake in towel, starting with a short side. Cool on a wire rack.
For filling, beat cream cheese, sugar, butter and vanilla until smooth.
Un-roll cake. Spread filling over cake to within 1 in. of edges. Gently roll up; place seam side down on a platter. Refrigerate until serving. Makes 10 servings.