CAKE ROLL MIX:

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

Grease a 10 x 15 inch cookie sheet and line with waxed paper. Grease the waxed paper. Mix above batter for cake roll, mix all together and pour the batter over the waxed paper. Spread out over the paper, and sprinkle with chopped nuts. Bake at 375 degrees for 15 minutes or until toothpick comes out clean.

Sprinkle some sifted powdered sugar on a linen towel (don't use teri!). Dump the cake on the towel and pull off the waxed paper. Roll cake along with the towel while hot and let cool for two hours.

FILLING:

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

Beat above together. Remove towel from cake roll mix, spread above filling on the mix, and roll up. Wrap the cake roll in Reynolds Wrap and refrigerate.