BATTER:

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

FILLING:

1 (8 oz.) pkg. cream cheese
1 c. powdered sugar
1 1/2 tsp. vanilla
2 tbsp. soft butter

Grease cookie sheet, then line it with foil and grease the foil. Pour batter on foil and sprinkle with nuts. Bake at 375 degrees for 15 to 20 minutes.

Sprinkle tea towel with powdered sugar. When cake is cooked flip out on tea towel and peel off foil, then roll cake and towel up together while hot. Cool cake 1 1/2 to 2 hours. Unroll and spread with filling. Reroll and chill in refrigerator.