1 c. sugar
2/3 c. pumpkin
3 eggs, beaten
3/4 c. self-rising flour
1 tsp. cinnamon
1 tsp. or dash of salt
1 tsp. baking soda
3/4 c. chopped pecans
1 c. powdered sugar
8 oz. cream cheese
1 tsp. vanilla
2 tbsp. butter

Mix sugar, pumpkin and eggs together, blending well. Sift together into mixture flour, cinnamon, salt and soda. Grease cookie sheet with oil and line with waxed paper, extending over sides and end of cookie sheet. Pour batter onto waxed paper and sprinkle with chopped pecans.

Bake at 375°F exactly for 15 minutes, no longer. While batter is baking, sprinkle clean dish towel (cloth) with powdered sugar. Flip cooked batter face down on towel. Remove waxed paper. Roll loosely. Roll batter up using dish towel. Let set until you mix cream cheese, vanilla, butter and powdered sugar. Unroll cake and spread with mixture; roll again. Wrap in Saran Wrap and in aluminum foil and freeze. Slice while frozen.