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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 on it and grease that as well.
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3
Place the eggs and sugar in a large bowl and blend with a mixer until creamy and sugar is dissolved.
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4
Add pumpkin, flour, baking soda and cinnamon.
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5
Mix until just combined.
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6
Pour batter into prepared jelly roll pan; sprinkle chopped nuts evenly over top of batter.
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7
Bake for 15 minutes.
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8
While the cake is baking, spread a tea towel on a table or counter and sprinkle a generous amount of powdered sugar over the towel about the area of the jelly roll pan.
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9
(This works best by putting a couple of tablespoons of powdered sugar in a small strainer and shaking it gently over the area of the towel.)
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10
When the cake is done, turn out onto the sugared towel, carefully peel away the wax paper, and loosely roll the cake in the towel.
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11
Set aside for 20-25 minutes.
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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, then mix in vanilla.
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13
Unroll the cake and spread the filling evenly over entire surface to within about 1/2 inch from the edges.
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14
Re-roll the cake, firmly but gently so the filling doesn't get squeezed out making sure there are no air pockets inside.
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15
Wrap tightly in heavy aluminum foil and freeze.
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16
Slices best when frozen, allow slices to sit at room temp for about 5 minutes before serving.
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17
Will keep, frozen, for several months tightly wrapped.
