Pumpkin Cake Roll

It's not Christmas without a pumpkin cake roll. There's something amazing about the creamy cheesecake filling and the spicy pumpkin cake that just sends me through the roof. I hope you enjoy it as much as I do! Unfortunately I didn't get a good picture of it...I guess I'll just have to make it again to get a better picture.
Pumpkin Cake Roll
Adapted from Kraft Foods

1 cup powdered sugar, divided
3/4 cup flour
1-1/2 tsp. pumpkin pie spice
1 tsp. baking powder
1/4 tsp. salt
3 eggs
1/2 cup sugar
1/2 cup Splenda
3/4 cup canned pumpkin
1/2 - 1 cup chopped walnuts
6 oz. cream cheese, softened
2 1/4 cups whipped topping

1. Preheat oven to 375 degrees. Grease jelly-roll pan (15x10x1). Line with wax paper or parchment. Grease wax or parchment paper.
2. Beat eggs, sugar, and Splenda in large bowl with electric mixer on high speed for 3 minutes. Add pumpkin and mix well. Add flour, spice, baking powder, and salt. Beat until just blended. Spread evenly into greased pan and sprinkle with walnuts.
3. Bake 15 minutes or until cake springs back when touched. Immediately invert cake onto kitchen towel sprinkled with 1/4 cup powdered sugar. Carefully peel off wax or parchment paper. Roll up cake and towel (starting with one of the short ends). Move to wire rack and cool completely.
4. Beat cream cheese and 3/4 cup powdered sugar with electric mixer until well blended. Add whipped topping and mix well. Carefully unroll cake and remove towel. Spread cream cheese mixture over cake and reroll. Wrap in plastic wrap and refrigerate for at least 1 hour or up to 2 days.