3 eggs, well beaten
1 c. sugar
2/3 c. pumpkin
1 tsp. salt
1 tsp. baking soda
2 tsp. cinnamon
3/4 c. flour

FILLING:

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

Beat 3 eggs well, add 1 cup sugar and then beat in 2/3 cup pumpkin, salt, baking soda, cinnamon and flour; mix well and put on wax paper lined cookie sheet. Sprinkle with nuts. Bake at 375 degrees for 15 minutes. Sprinkle a tea towel with powdered sugar. Turn baked cake onto tea towel. Tear wax paper off cake. Roll like a jelly roll cake. Check so ends don't stick. Cool.

Beat until creamy all filling ingredients. Spread over unrolled cake. Roll cake up again. Chill or freeze. Slice and serve.