Preheat oven to 375 degrees. Grease jelly roll pan.

PUMPKIN MIXTURE:

Beat together 3 eggs and 1 cup sugar. Add 3/4 cup canned pumpkin (solid pack), 1 teaspoon cinnamon, 1 teaspoon baking soda, 3/4 cup flour. Mix well and pour into prepared pan, sprinkle with chopped nuts. Bake for 15 minutes at 375 degrees. When baked, turn onto a cloth towel that has been sprinkled with powdered sugar. Roll like a jelly roll and cool. When cool, unroll, spread with cream cheese mixture.

CREAM CHEESE MIXTURE:

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

Blend together cream cheese, powdered sugar, butter and vanilla. Add nuts if desired. Unroll jelly roll and spread cream cheese mixture evenly. Reroll tightly, wrap in foil, put in freezer or refrigerator until needed. Can be kept in freezer for several months.