• 1 cup (220 g / 7.8 oz) white granulated sugar
• 3 eggs, beaten
• ⅔ cup (80 g / 2.8 oz) canned pumpkin
• ¾ cup (110 g / 3.9 oz) flour
• ½ tsp salt
• 1 tsp cinnamon
• 1 tsp baking soda
• ¾ cup (75 g / 2.6 oz) chopped pecans
• 1 package (8 oz / 230 g) cream cheese
• 1 tsp vanilla
• 2 Tbsp butter
• 1 cup (125 g / 4.4 oz) powdered sugar

Cake

1. Preheat oven to 375 °F (191 °C).
2. Mix sugar, eggs, and canned pumpkin in a large bowl until well blended.
3. Using a second bowl, mix flour, salt, cinnamon, and baking soda.
4. Fold dry mixture into larger bowl with pumpkin mixture.
5. Line rectangular cookie sheet with greased parchment paper or waxed paper. Make sure to extend over the sides of the cookie sheet.
6. Pour batter evenly onto the lined cookie sheet.
7. Sprinkle batter with the chopped pecans.
8. Bake at 375 °F (191 °C) for 15 minutes.

Filling

9. Set aside ⅛ cup (15 g / 0.53 oz) of the powdered sugar; it will be used later.
10. Whip cream cheese, vanilla, butter, and remaining powdered sugar until smooth.
11. Set aside.

Assembly

12. Lay a clean dish towel on a flat kitchen surface.
13. Evenly sprinkle towel with the powdered sugar that was set aside earlier.
14. Once the cake has been completely baked and before cooled, flip onto the towel with the powdered sugar.
15. Loosely roll cake, then cool completely to allow cake to set.
16. Once cooled, unroll cake.
17. Spread filling over cake.
18. Roll cake and filling up in a spiral.
19. Wrap in foil or plastic wrap and freeze.
20. Once frozen, remove foil and cut into slices while still frozen.