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1
Preheat oven to 375 degrees.
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2
Generously grease a jelly roll pan, place a piece of wax paper over bottom and grease that as well.
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3
A generous dose fo cooking spray works just as well.
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4
Put the eggs and sugar in a large bowl and blend with a mixer at medium speed for about 2 minutes until light and creamy.
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5
Scrape down sides of bowl and add pumpkin, flour, baking soda, cinnamon and salt.
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6
Mix until just combined.
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7
Spread batter evenly in prepared pan, use a spatula to get it into all the corners and edges; sprinkle chopped nuts evenly over top of batter.
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8
Bake for 15 minutes.
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9
While the cake is baking, spread a tea towel on a table or counter and generously dust with powdered sugar about the area of the jelly roll pan.
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10
When the cake is done, carefully turn out onto the sugared towel, gently peel away the wax paper, and loosely roll the cake in the towel.
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11
Set aside for 20-25 minutes to set.
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12
While the rolled cake is resting, prepare the filling: beat together the cream cheese, powdered sugar and butter until creamy, about two minutes on medium speed, then mix in vanilla.
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13
Unroll the cake and spread the filling evenly over to within about 1/2 inch from the outside edges.
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14
Re-roll the cake, snugly but not so firmly that the filling gets squeezed out the ends.
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15
The filling will ooze out the ends a bit.
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16
(Just trim the ends off after freezing for a nicer presentation of gift-giving.
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17
Besides, the cook has to test the end product, right.)
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18
Wrap tightly in heavy aluminum foil and freeze.
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19
Slices best when frozen, allow it to sit at room temp 5-10 minutes before serving.
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20
Will keep, frozen, for several months tightly wrapped.
