3/4 c. buttermilk baking mix (Pioneer or Bisquick)
1 c. sugar
2/3 c. canned pumpkin
3 eggs
1 tsp. pumpkin pie spice
2 tsp. cinnamon
1/2 tsp. nutmeg
1 c. chopped pecans

Preheat oven to 375 degrees. Grease a 15x10x1-inch jelly roll pan or use a large cookie sheet. (Butter wax paper, flip over on pan.) Sift all dry ingredients.

Beat eggs and sugar together until fluffy. Beat in the pumpkin.; Stir in all the dry ingredients that have been sifted together. Pour in the greased pan and spread evenly (will be thin).

Sprinkle nuts on top. Bake 13-15 minutes. Place a towel on a table and sprinkle all over with powdered sugar. When cake is done, turn pan over on the towel. Peel the wax paper off and roll the cake and towel up together from the narrow end. Place seam down on a wire rack and let cool completely.

FILLING:

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

Beat until smooth. After the cake is completely cool, unroll completely and spread the filling all over the cake and re-roll. Refrigerate or freeze. Is good left in the freezer and cut a slice off as needed.