BATTER:

3 eggs, beaten first then add
1 c. sugar
3/4 c. flour
2/3 c. pumpkin
1 tsp. baking soda
2 tsp. cinnamon
1/3 c. finely chopped nuts (optional)

FILLING:

1 (8 oz.) pkg. cream cheese, softened
1 c. 10xx sugar
4 tbsp. butter, softened
1/2 tsp. vanilla

Gently grease jelly roll pan. Pour batter into pan and bake at 375 degrees for 10 to 12 minutes. Loosen cake with spatula and flip immediately onto cloth sprinkled with 10x sugar. Then sprinkle top side of cake with 10x sugar. Roll cake up (in cloth) and let to cool. When cake is cooled, spread filling onto cake and roll up again (without cloth). Wrap in aluminum foil and refrigerate overnight. Slice and serve.