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

FILLING:

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

Filling: Mix until creamy 5-10 minutes before log is cool.

Mix all ingredients (except nuts). Spread on greased 18 x 20 inch cookie sheet with sides. Sprinkle with nuts and press so they stick. Bake 15 minutes or less until done at 375 degrees. When done turn upside down on linen towel sprinkled with 1/3 cup granulated sugar. Remove wax paper, roll up long ways with towel and let cool 2 hours. Unroll and spread with filling. Reroll (without towel) and wrap in plastic wrap. Refrigerate. Can freeze.