Preheat oven to 375oF - Grease 15 x 10 inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle towel with powdered sugar.
Combine flour, cinnamon and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into pan. Sprinkle with nuts.
Bake for 15 minutes or until a wooden pick inserted in center comes out clean. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel, starting with narrow end. Cool in wire rack.
Beat cream cheese, 1 cup powered sugar, butter and vanilla in small mixer bowl until smooth. Carefully unroll cake, remove towel. Spread cream cheese mixture over cake. Roll cake. Wrap in plastic wrap and refrigerate at least one hour.
Sprinkle with powdered sugar before serving.
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