3 eggs
1 c. sugar
2/3 c. canned pumpkin
1 tsp. baking soda
1/2 tsp. cinnamon
3/4 c. flour
2/3 c. chopped nuts
Confectioners' sugar

FILLING:

8 oz. cream cheese
1 c. confectioners' sugar
1 1/2 tsp. vanilla
2 tbsp. butter, softened

Grease 10 x 15 inch jelly roll pan, line with wax paper and grease paper. Mix first 6 ingredients until smooth. Pour batter into pan and spread evenly. Sprinkle with chopped nuts. Bake at 350 degrees for 18 minutes. While cake is baking, sprinkle confectioners' sugar on a dish towel. When cake is done, turn out of pan onto sugared towel and remove paper. Roll cake and towel together starting with long end and let cool at least 2 hours.

Beat filling ingredients. After 2 hours unroll cake, spread with filling and roll up cake and filling. Wrap in foil and refrigerate.