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Gradually add sugar to eggs and beat with an electric mixer on medium speed for 5 minutes.
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Add pumpkin, Bisquick and dry spices.
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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.
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Bake at 375 for 15 minutes.
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While that is in the oven, sift 1 cup of powdered sugar into a clean dish towel or tea towel.
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Once cake is finished baking turn upside down onto towel and carefully remove wax paper.
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Wrap the cake up into a roll inside the towel.
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Cool completely on a rack with the seam side down.
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Mix cream cheese, butter to make filling.
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Add remaining 1 cup powdered sugar and vanilla.
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Unroll cake, spread cream cheese mixture and reroll without the towel.
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Place seam side down onto plate and serve.
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Refrigerate for 2 hours or so.
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** You may need to sift on extra powdered sugar if covered in the fridge as some of the powdered sugar may come off.