Gradually add sugar to eggs and beat with an electric mixer on medium speed for 5 minutes.

Add pumpkin, Bisquick and dry spices.

Spread mix onto a greased piece of wax paper in a 10x15 jelly roll pan. ** If you are using pecans, sprinkle your mixture with pecans at this point.

Bake at 375 for 15 minutes.

While that is in the oven, sift 1 cup of powdered sugar into a clean dish towel or tea towel.

Once cake is finished baking turn upside down onto towel and carefully remove wax paper.

Wrap the cake up into a roll inside the towel.

Cool completely on a rack with the seam side down.

Mix cream cheese, butter to make filling.

Add remaining 1 cup powdered sugar and vanilla.

Unroll cake, spread cream cheese mixture and reroll without the towel.

Place seam side down onto plate and serve.

Refrigerate for 2 hours or so.

** You may need to sift on extra powdered sugar if covered in the fridge as some of the powdered sugar may come off.