Easy Pumpkin Roll

• 1 cup sugar
• 3 eggs, beaten
• 2/3 cup canned pumpkin
• 3/4 cup biscuit baking mix
• 2 teaspoon cinnamon
• 1 teaspoon pumpkin pie spice
• 1/2 cup chopped pecans
• 1 1/2 cups powdered sugar, divided
• 1 (8-oz.) pkg. cream cheese, softened
• 1/3 cup butter, softened
• 1 teaspoon vanilla extract

1. Gradually add sugar to eggs; beat eggs and sugar at medium speed with an electric mixer 5 minutes. Add pumpkin, baking mix and spices.
2. Spread pumpkin mixture evenly into a greased 15"x10" jelly-roll pan lined with greased wax paper. Sprinkle with pecans. Bake at 375u0b0 for 13 to 15 minutes.
3. Sift 1/2 cup powdered sugar into a 15"x10" rectangle on a clean dish towel. Turn cake onto the sugared towel; carefully peel off wax paper. Starting at narrow end, roll up cake and towel together and cool completely on a wire rack, seam-side down.
4. Blend cream cheese and butter at medium speed with an electric mixer until creamy; add remaining powdered sugar and vanilla, blending well.
5. Carefully unroll cake; spread with cream cheese mixture and re-roll without the towel. Place on a serving plate, seam-side down; cover and chill at least 2 hours. Serves 12 to

sugar, eggs, pumpkin, biscuit baking mix, cinnamon, pumpkin pie spice, pecans, powdered sugar, cream cheese, butter, vanilla

Taken from www.myrecipes.com/recipe/easy-pumpkin-roll (may not work)