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

Line jelly roll pan with wax paper. Spread mixture in pan and sprinkle with nuts. Bake at 350 degrees for 15 minutes. Cool for a few minutes, then roll up and put in refrigerator to cool. Keep wax paper on as you roll.

FILLING:

8 oz. cream cheese
2 tbsp. butter
1 tsp. vanilla
1 c. powdered sugar
A few drops lemon juice (fresh)

Carefully unroll cooled pumpkin roll; spread with filling and reroll, removing wax paper as you roll. Best if frozen overnight and served right out of freezer.