• 1 cup sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 3 eggs
• 3/4 cup flour
• 1/3 cup pumpkin
• nuts (optional)

Mix dry ingredients; add eggs and pumpkin.  Grease cookie sheet and line with waxed paper.  Sprinkle with nuts and shake.  bake for 15 minutes at 350 degrees.  While roll is baking, sprinkle a tea towel with powdered sugar.  When roll is baked, dump out onto tea towel.  Remove waxed paper and roll up.  Let cool.

While cooling, mix filling:

• 3 teaspoons butter
• 1 teaspoon vanilla
• 8 oz. cream cheese
• 1 cup powdered sugar

Beat until creamy.  Spread on cooled cake.  Roll and re-roll; wrap and refrigerate or freeze. 

NOTE: 1 large can pumpkin makes 5 rolls.