2/3 c. pumpkin
1 c. sugar
3 eggs
3/4 c. flour
1 tsp. cinnamon
1 tsp. baking soda
1 c. nuts (optional)

Combine all ingredients but nuts. Pour on a greased cookie sheet covered with waxed paper. Bake for 17 minutes at 375 degrees. Remove from pan and roll up on towel and refrigerate for 1 hour.

FILLING:

1 (8 oz.) pkg. Philadelphia cream cheese
1 c. sugar
2 tbsp. butter
1 tsp. vanilla

Beat with mixer until fluffy. Refrigerate for 1 hour. Unroll pumpkin roll and spread with filling. Roll up again and refrigerate.