3 eggs
1 c. sugar
2/3 c. pumpkin
1 tsp. baking soda
1/2 tsp. cinnamon
3/4 c. flour

Grease jelly roll pan and line with wax paper. Combine all above ingredients and pour into pan. Sprinkle with chopped walnuts or pecans. Bake at 375 for 15 minutes.

Sprinkle linen towel generously with powdered sugar. Turn cake out onto it. Peel off waxed paper and roll up cake and towel while still hot. Cool 2 hours, unroll, spread with filling listed below. 8 oz. cream cheese 1 1/2 tsp. vanilla 1 c. powdered sugar 1 c. Cool Whip

Blend together and spread on cooled cake and reroll. Store in refrigerator. May be made 2 or 3 days ahead or even frozen for later use. To serve, slice as you would a jelly roll.