2/3 c. pumpkin
3 eggs, beaten
1 c. sugar
1 tsp. baking soda
1 tsp. salt
1/2 tsp. cinnamon
3/4 c. flour
1/2 c. chopped pecans

Preheat oven to 375 degrees. Lightly grease jelly roll pan and line with wax paper (larger than pan). Push wax paper into corners. Again, lightly grease.

Combine pumpkin and eggs in medium bowl. Sift dry ingredients together; pour into pumpkin mixture and stir. Pour in pan and spread evenly. Bake 15-20 minutes. While still hot, sprinkle cake with powdered sugar and flip onto a dish towel. Peel off wax paper. Roll up the long way with the dish towel. Allow to cool.

FILLING:

3 oz. cream cheese (softened)
1 tsp. vanilla
2 tsp. butter (softened)
1 c. Cool Whip
1 c. sifted powdered sugar

Mix cheese, sugar and butter until creamy. Add vanilla and Cool Whip and blend. Unroll cake and spread on filling. Reroll and wrap in aluminum foil and twist foil ends to hold the log together. Refrigerate before serving.