Preheat oven to 375 degrees F.
In the bowl of a standing mixer, or large mixing bowl, beat the eggs on high for 5 minutes.
Stir in sugar and pumpkin.
Add remaining cake ingredients and mix until well combined, scraping the bowl once or twice.
Pour cake batter onto prepared 10 x 15 sheet pan with sides. I use Baker's Joy to prepare all my baking pans.
Sprinkle with walnuts.
Bake at 375 degrees for 15 minutes.
While cake is baking, prepare the frosting.
Beat together the powdered sugar, butter, cream cheese and vanilla. Set aside.
Prepare a large, cotton kitchen towel by laying it flat and sprinkling well with powdered sugar.
When cake is done, remove from oven and cool for 5 minutes.
Invert the cake on to the towel sprinkled with powdered sugar.
Starting with the narrow end, begin rolling up the towel, rolling the cake with it. Cool completely on a wire rack. (Your cake roll will be 10 inches long.)
When cake has cooled, unroll the towel. Spread the cake with the cream cheese filling. Roll the cake back up. This time do NOT roll it up in the towel!
Wrap the pumpkin roll in plastic wrap and refrigerate at least an hour.
Slice and serve.