3 eggs, beaten
1 c. granulated sugar
1 tsp. baking soda
1/4 tsp. salt
1/2 tsp. cinnamon
3/4 c. flour
2/3 c. pumpkin

Mix together.

FILLING:

8 oz. cream cheese, softened
2 tbsp. butter
1 tsp. vanilla
1 c. powdered sugar
A few drops (fresh) lemon juice

Mix together.

Line jelly roll pan with wax paper. Spread mixture in pan and sprinkle with nuts (optional). Bake at 350 degrees for 15 minutes. Cool for a few minutes, then roll up and put in refrigerator to cool. Keep wax paper on as you roll.

Prepare filling. Carefully unroll cooled pumpkin filling. Carefully unroll cooled pumpkin roll; spread with filling and reroll, remove wax paper as you roll. Best if frozen overnight and served right out of freezer.