2 eggs, beaten at high speed
1 c. sugar
2/3 c. pumpkin
1 tsp. salt
1 1/2 tsp. pumpkin spices
1 tsp. nutmeg
3/4 c. flour
1 tsp. baking soda

Beat eggs at high speed. Add sugar gradually. Blend in pumpkin, nutmeg, flour and baking soda. Place in a greased, floured and wax pepper-lined jelly roll pan, approximately 11 x 15 x 1 inch. Bake at 375 degrees for 15 minutes. Flip onto a towel that has been sprinkled with powdered sugar; roll up towel and all. Let cool.

FILLING:

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

Cream all above until smooth. Unroll cooled cake and spread with filling. Sprinkle with chopped nuts. Reroll. Refrigerate (can be frozen).