Pumpkin Rolls:

6 eggs
2 c. sugar
1 can pumpkin (16 oz.)
2 tsp. baking soda
2 tsp. cinnamon
1 1/2 c. flour
1 c. nuts

Beat together eggs and sugar. Add remaining ingredients.

Cover the bottom of a jelly roll pan with waxed paper. Pour 1/2 of batter into pan.

Bake in a 375°F oven for 10-15 minutes. Remove from oven and flip onto a tea towel (not terry cloth). Remove wax paper slowly. Roll up in the tea towel like a jelly roll. Let cool 2 hours. Unroll and spread with filling and refrigerate.

Repeat with remaining batter.

Filling:

12 oz. cream cheese softened
6 tbsp. melted butter
1 1/2 c. confectioners' sugar
1 tsp. vanilla
1/2 c. nuts

Beat all ingredients until smooth, then spread on rolls.

Makes enough for two rolls.