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

Combine all ingredients except nuts. Mix well. Grease 11"x15" cookie sheet, line with wax paper, grease wax paper generously, making sure to get corners, spread batter evenly over wax paper. Sprinkle with nuts. Bake 10 to 15 minutes at 375 degrees. Turn on linen towel (not terry cloth). Take off wax paper, trim off edges. Roll up lengthwise, in cloth. Refrigerate 2 hours, unroll, spread with filling, re-roll in Saran Wrap, foil or wax paper. Refrigerate until ready to serve.

PUMPKIN LOG FILLING:

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

Beat together. Spread on pumpkin dough. Re-roll.