CAKE:

1 tsp. pumpkin pie spice
3 eggs
2/3 c. pumpkin
1 c. sugar
1 tsp. baking soda
3/4 c. flour

FILLING:

2 tbsp. butter
8 oz. cream cheese
3/4 tsp. vanilla
1 c. powdered sugar

Grease 10 x 15 1/2 inch cookie sheet with sides. Place waxed paper on pan. Mix first 6 ingredients. Pour on cookie sheet. Sprinkle with chopped nuts (optional). Bake at 375 degrees for 15 minutes.

Turn out immediately on a tea towel (not terry). Sprinkle with granulated sugar and peel off waxed paper. Sprinkle other side with sugar and roll up in towel. Place in refrigerator 15 minutes to cool.

Mix filling with beater until smooth. Gently unroll pumpkin cake. Spread with filling and re-roll without towel. Wrap tightly and refrigerate or freeze.