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

FILLING:

8 oz. cream cheese
2 tbsp. butter
1 tbsp. vanilla
1 c. powdered sugar

Combine first 7 ingredients. Mix well. Grease cookie sheet. Put wax paper over sheet. Spread dough on wax paper; about 12" wide and entire length of sheet. Sprinkle nuts on dough.

Bake at 375 degrees for 15 to 17 minutes. Remove from oven and turn onto powdered sugar covered dish cloth. Remove wax paper. Roll cloth and roll like a jelly roll. Refrigerate 1 hour. Unroll carefully and spread with filling. Roll again with care like a jelly roll. Wrap with aluminum foil and refrigerate for several hours before slicing. May freeze and slice only as needed. NOTE: 1 (#303) can pumpkin makes 2 rolls. FILLING: Beat and spread on cake.