BATTER:

3 eggs
1 c. sugar
2/3 c. pumpkin
1 tsp. baking soda
1/2 tsp. cinnamon
3/4 c. plain flour
1 c. chopped pecans (1/2 c. goes into filling)

FILLING:

2 tbsp. soft butter
8 oz. softened cream cheese
3/4 tsp. vanilla
1 c. confectioners' sugar

Grease 10x15 inch cookie sheet and line with wax paper. Mix cake ingredients in order. Spread on cookie sheet. Bake at 350 degrees for 15 minutes.

While cake is baking, lay a kitchen dish towel on counter and lightly sprinkle with confectioners' sugar. Take cake out of oven and loosen all 4 sides with a spatula. Turn cake onto kitchen towel. Remove wax paper and roll cake and towel up together lengthwise.

While cake cools, make filling. Remove cake from refrigerator and unroll. Spread filling over cake and re-roll. Wrap tight in plastic wrap and refrigerate overnight.

NOTE: A small can of solid pack pumpkin will make 3 rolls. Large can will make 5.