Directions

1. Preheat the oven to 375°F
2. Beat together eggs and sugar.
3. Add the pumpkin, baking soda, flour and cinnamon to the egg/sugar mixture and combine thoroughly.
4. Place a piece of parchment paper on a cookie sheet with sides. Pour the above mixture in, spread evenly and bake at 375 for 15 minutes.
5. Let cool a few minutes in the pan, and then lift out onto a towel. (Do not flip over.) Sprinkle with powdered sugar and roll up in a clean towel short end to short end. Let cool.
6. Beat cream cheese, powdered sugar, butter, vanilla and nuts until mixed well.
7. Unroll the towel and spread the cream cheese filling over the entire cake – roll the cake up again, off the towel, and chill. Before serving the pumpkin roll, sprinkle with powdered sugar.
8. This freezes very well. I suggest you cut the roll in half to freeze.