3/4 c. Bisquick
3 eggs
1 c. sugar
2/3 c. canned solid pack pumpkin
1 c. chopped pecans
2 tsp. cinnamon
1 tsp. pumpkin spice
1/2 tsp. nutmeg

1. Heat oven to 375 degrees. Grease 15 x 10 x 1 inch jelly roll pan. Line top and sides with wax paper. Grease.

2. Beat eggs and sugar until fluffy. Beat in pumpkin. Stir in dry ingredients.

3. Pour into pan; spread evenly; sprinkle with pecans.

4. Bake 13-15 minutes.

5. Invert onto towel dusted with powdered sugar. Peel off wax paper. Roll up cake and towel together short side; place seam side down. Cool completely.

FILLING:

1 c. powdered sugar
8 oz. cream cheese, softened
3 tbsp. softened butter
1 tsp. vanilla

Beat together until smooth. Unroll cake; spread evenly with filling. Roll back up. Refrigerate until ready to serve. Yield 10 (1 inch) slices.