2/3 c. canned pumpkin
3/4 c. instant biscuit mix
1 c. white sugar
3 eggs
2 tsp. cinnamon
1 tsp. pumpkin pie spice
1/2 tsp. ginger
1 c. chopped pecans

Beat eggs till stiff and add sugar. Add pumpkin and whip. Stir in dry ingredients. Grease 12 x 18 cookie sheet, line with wax paper; grease wax paper. Pour mixture on sheet evenly. Bake at 375 degrees for 13 to 15 minutes. Dust dish towel with powdered sugar and invert cake onto towel while hot, remove wax paper. Roll up cake into towel, let cool completely. When cool, unroll and spread.

FILLING MIXTURE:

1 c. powdered sugar
8 oz. Philadelphia cream cheese
6 tbsp. butter
1 tsp vanilla

Reroll cake and keep refrigerated.