3 eggs
1 c. sugar
2/3 c. pumpkin
1 tsp. baking soda
1/2 tsp. cinnamon
3/4 c. flour
8 oz. cream cheese
1 c. powdered sugar
1/2 stick butter

Cream together eggs and sugar. Add pumpkin, baking soda, cinnamon and flour and beat for 2 minutes. Grease 15 x 10-inch cookie sheet with sides. Put a sheet of wax paper in pan and press down. Grease waxed paper. Pour mixture into pan. Sprinkle with chopped nuts, if desired.

Bake at 350°F for 15 minutes.

Take out of oven and dust with powdered sugar. Cover with lint-free towel. Turn over onto towel and remove cookie sheet. With long side toward you, roll up hot cake, rolling towel and waxed paper with it. Cool 1 1/2 hours.

Unroll and remove wax paper. Beat together cream cheese, powdered sugar and softened butter, 2 to 3 minutes. Spread on top of unrolled cake. Roll back up without towel. Cover with foil and freeze.