Beat 3 eggs; add 1 cup sugar.

2/3 c. pumpkin filling (1-16 oz. can makes 3 rolls)
1 tsp. salt
1/2 tsp. cinnamon
1 tsp. baking soda
3/4 c. flour

Line greased jelly roll pan with greased and floured wax paper. Mix in order above. Pour in pan and sprinkle with nuts (1/4 cup or less per pan). Bake 15 minutes in 375 degree oven. DO NOT OVERBAKE.

While still warm, take out of pan and lay on a powdered-sugar coated tea (waxed hand) towel. Dust top of cake with powdered sugar also and roll up from the sides to make one long roll. When cool, unroll and fill with cream cheese filling.

FILLING:

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

Blend all together.

HINT: I use 1 (16 ounce) can Libby pumpkin and triple all the rest of the ingredients. I only double the filling and it generously fills the 3 rolls. I wrap in aluminum foil and put in doubled bread bags and freeze. Dust with powdered sugar before serving.