1 cup sugar
3 eggs
2/3 cup all-purpose flour
1 tsp. cinnamon
1 tsp. baking soda
2/3 cup pumpkin

Filling:

1 (8 oz.) pkg. cream cheese
1 cup confectioners sugar
1 tsp. vanilla

Preheat oven to 350°F. Combine sugar and eggs and set aside. Mix flour, cinnamon, baking soda, and pumpkin by hand until well mixed; then add to egg mixture. Line cookie sheet with waxed paper sprayed with non-stick cooking spray; pour mixture into the pan and sprinkle with nuts.

Bake at 350°F for 15 to 20 minutes; remove from oven and turn over on a damp towel immediately. Peel off waxed paper and roll up with the extra towel folded onto the cake part. Roll up and let it cool.

Make filling, unroll cake, and spread on the cake and roll the cake back loosely so as not to break. Wrap in foil and refrigerate overnight.