3 eggs
1 c. sugar
3/4 c. flour
1 tsp. baking soda
2 tsp. cinnamon
2/3 c. pumpkin (I use prepared pumpkin)
Chopped walnuts

FILLING:

1 c. powdered sugar
6-8 oz. Philadelphia cream cheese
4 tbsp. soft butter
1/2 tsp. vanilla

Beat eggs 5 minutes on medium speed. Beat in sugar. Sift flour, baking soda and cinnamon together and add to egg mixture. Add pumpkin. Grease cookie sheet (with sides) or 15"x10"x1" cake pan, then line with wax paper (bring paper up over sides). Grease paper with butter. Pour batter into pan and sprinkle with walnuts or pecans. Bake at 375 degrees for 15 minutes. Spread sugar on paper towels and flip cake onto towels as soon as it comes out of oven. Gently pull off wax paper. Roll up cake with paper towels. Cool 20 to 30 minutes.

While cake is cooling, prepare filling. Mix all ingredients and beat until fluffy. Unroll cake and spread with filling and roll it back up (without paper towels this time). Refrigerate.