Pumpkin Rolls - image needed

3 eggs
1 c. white sugar
⅔ c. canned pumpkin
¾ c. flour
½ t. ground cinnamon
1 t. baking soda
½ c. chopped walnuts
sugar for dusting

Filling:
1 c. sugar
¾ t. vanilla extract
2 T butter, softened
8 oz. cream cheese

Preheat oven to 375°. Grease a 15x10 inch baking pan and line with parchment paper. Grease and flour the paper.  In a large bowl, beat eggs on high for five minutes. Gradually add white sugar and pumpkin. Add flour, cinnamon, and baking soda. Spread batter evenly in pan. Sprinkle walnuts evenly on top.  Bake for 15 minutes or until cake springs back when lightly touched. Immediately turn out onto a linen towel dusted with sugar. Peel off paper and roll cake up in the towel, starting with the short end. Cool.  To make filling mix the sugar, vanilla, butter, and cream cheese together till smooth.  Carefully unroll the cake. Spread filling over cake to within 1 inch of edges. Roll up again. Cover and chill until serving. Dust with additional confectioners' sugar, if desired.