Preheat oven to 375 degrees F. Grease a 15 x 10-inch jelly roll pan. Line with parchment paper going over the edges. Lightly flour the parchment paper.
In a large mixing bowl, beat eggs, granulated white sugar until thick and combined. Add pumpkin puree. Stir in flour mixture until combined. Fold in nuts.
Bake the cake for 13-15 minutes. Please note, dark pans cook faster, check at 11 minutes. The cake should spring back when touched when checking for doneness and you want to make sure it's not wet.