3 eggs
1 c. sugar
2/3 c. cooked pumpkin
3/4 c. flour
2 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. nutmeg
1 c. chopped nuts

Beat eggs and sugar together. Stir in pumpkin. Sift dry ingredients together and add to eggs, sugar and pumpkin. Line cookie sheet (with sides) with waxed paper. Flour and grease waxed paper. Pour batter in pan. Sprinkle nuts on top. Bake for 15 minutes at 375 degrees. When done, sprinkle a towel with powdered sugar. Turn cake out on top of powdered sugar and roll with towel between cake as in a jelly roll. Let cool for 1 hour. Unroll and ice the side without the nuts. These can be made ahead of time and frozen.

ICING:

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

Mix together. Spread over unrolled cake. Roll cake up without towel. Let set 4 hours before slicing.