3 eggs
1 c. granulated sugar
2/3 c. canned pumpkin
1/2 tsp. salt
1 tsp. baking soda
3/4 c. flour
1 (8 oz.) pkg. cream cheese, softened
1 c. powdered sugar
1 tsp. vanilla
2 tbsp. butter, softened

CAKE: In a large bowl, mix together eggs, granulated sugar, pumpkin, salt, baking soda, and flour until smooth and creamy. Spread waxed paper over a 9x13 inch jelly roll pan (cookie sheet will do), allow the wax paper to hang over the sides and ends. Pour cake batter onto the waxed paper and spread to fill the pan. Bake in preheated 350 degree oven for 15 to 20 minutes. Remove and cool for several minutes.

Turn cake onto a dish towel that has been sprinkled with some powdered sugar. Do not remove wax paper. Roll in jelly roll fashion; let cool in refrigerator for 20 minutes. Unroll cake, remove wax paper, fill with Cream Cheese Filling. Roll back up and slide onto a serving dish.

CREAM CHEESE FILLING: Combine cream cheese, powdered sugar, vanilla, and butter. Mix until smooth and creamy. (Filling may be placed on the top and garnished with nuts.)