Instructions: Cream Cheese Filling: Beat 1 1/2 cups powdered sugar, 1 pkg. (8 oz.) cream cheese, softened; 1/4 cup margarine, butter or spread, softened; and 3/4 tsp. vanilla on medium speed until smooth. HEAT oven to 375 . Line jelly roll pan, 15 1/2 x 10 1/2 x 1 inch, with aluminum foil; grease generously.

Beat eggs in large bowl on high speed 5 minutes until very thick and lemon colored. Gradually beat in granulated sugar and pumpkin. Gradually add flour, baking soda and cinnamon,beating just until batter is smooth. Pour evenly into pan. Sprinkle with walnuts.

BAKE 10 to 15 minutes or until toothpick inserted in center comes out clean. Immediately loosen from edges of pan; invert onto towel generously sprinkled with powdered sugar. Carefully remove foil. While hot, carefully roll cake and towel from narrow end. Cool on wire rack. Unroll; spread with Cream Cheese Filling. Roll up; wrap in plastic wrap. Refrigerate 2 hours.

Sprinkle with powdered sugar. Refrigerate any remaining cake. 10 to 12 servings.

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