CAKE:

3 eggs, separated
2/3 c. canned, mashed pumpkin
1 c. granulated sugar
1 tsp. baking soda
1/2 tsp. pumpkin pie spice
3/4 c. all-purpose flour

FILLING;
2 tbsp. soft butter
3/4 tsp. vanilla
1/2 c. walnuts, chopped fine
8 oz. pkg. cream cheese, room temp.
1 c. powdered sugar

Beat yolks until thick and lemon colored. Add pumpkin and mix well. Add 1/2 cup sugar. Mix well. Sift flour and measure 3/4 cup. To flour add soda and spice. Beat whites in large mixing bowl until stiff. Gradually beat in 1/2 cup sugar. Fold in yolk mixture gently with wire whisk. Fold in flour mixture with wire whisk. Spray 16 1/2" x 11 1/2" x 1" baking dish with Pam or grease or oil or shortening. Line with wax paper. Spread cake mixture evenly in pan. Bake in 375 degree oven 20 minutes. Turn pan upside down on towel generously sprinkled with powdered sugar. Peel wax paper off, roll up in towel while warm. Roll long side over for smaller and more slices.

FILLING: Mix ingredients well. Spread evenly over unrolled cooled cake. Roll up, cool at least 1 hour. Garnish with confectioners' sugar. Slice 1/2" slices with saw blade knife.