Pumpkin Roll

Heat oven to 350. Lightly coat 15 1/2 x 10 1/2 x 1 in jelly roll pan with cooking spray and line the bottom with parchment, leaving an overhang on two sides; coat the parchment with cooking spray. In a large bowl, whisk eggs, sugar, pumpkin, flour, soda and cinnamon. Spread into pan. Sprinkle with 1 1/2 cups walnuts and bake until pick inserted in center comes out clean, approx 30 minutes. Let cake stand 5 minutes. Place a clean kitchen towel directly on top, then a baking sheet on top of that. Invert the cake, remove the pan and parchment. Starting from a long side, gently roll up the cake with the towel. Place seam-side down on a wire rack and cool completely, about 30 minutes. When ready to assemble, using an electric mixer beat the cream cheese and butter until combined. Beat in 3/4 cup confectioners' sugar and vanilla until light and fluffy, about 2 minutes. Carefully unroll the cake, leaving it on the towel (there may be some cracking). Spread with cream cheese filling, reroll into a log, sprinkle the remaining confectioners' sugar on top of the log, and transfer to a serving platter.