3 eggs, beat 5 min. until thick
1 c. sugar
2/3 c. pumpkin
1 tsp. baking soda
1/2 tsp. cinnamon
3/4 c. flour
1/2 c. nuts (optional)

FILLING:

2 tbsp. butter, softened
8 oz. cream cheese
3/4 tsp. vanilla
1 c. powdered sugar

Grease generously a 10 x 15 inch pan. Line bottom of pan with 2 sheets of wax paper. Grease wax paper. Mix first 6 ingredients well. Pour batter on cookie sheet. Sprinkle with chopped nuts. Bake 15 minutes at 375 degrees.

Turn onto a linen dish towel sprinkled with confectioners' sugar. Peel off wax paper. Roll in towel. Cool, unroll and fill with filling. Spread filling on unrolled cake and reroll with nut side out. Freezes well.