1 cup granulated sugar
1 tsp pure vanilla extract
2/3 cup pumpkin puree
1 cup self-rising flour
2 tsp pumpkin pie spice
powdered sugar for dusting
Filling:
1 8 oz block cream cheese softened
4 Tbsp butter softened
1 cup powdered sugar
1 tsp pure vanilla
1/3 cup toffee bits
1/2 cup toasted pecans or walnuts chopped
To make the cake: Preheat the oven to 375°F. Spread the nuts in a single layer on a baking sheet and toast for 6-8 minutes. Cool completely. Line a 17 1/2" x 12 1/2" x 1" jelly roll pan with wax paper. Butter then dust with flour or use floured baking spray. Using an electric mixer in a medium-size mixing bowl, beat together the eggs, granulated sugar and vanilla until pale yellow and the eggs have expanded, around 2 minutes. Add the pumpkin puree to the eggs beating just until combined. Sift together the self-rising flour and pumpkin pie spice. Add to the mixing bowl. Mix well. Pour the batter evenly into the prepared pan. Bounce the pan on the counter to release air bubbles. Bake for 15 minutes or until the cake is lightly golden and springs back when lightly touched in the center. Sprinkle a generous amount of powdered sugar on a thin clean kitchen towel. Turn the cake onto the towel and carefully remove the waxed paper. Roll-up into the towel starting with the longest edge sprinkling powdered sugar on the towel that touches the cake at each turn to prevent it from sticking. (May roll from the shortest edge, if you desire) Tuck the ends of the towel under then carefully place on a baking sheet and into the fridge for 1 hour or until completely cool. To make the filling: In a medium-size mixing bowl, using an electric mixer, beat the cream cheese, 4 Tbsp butter, powdered sugar and vanilla together until fluffy. Remove the cake from the fridge and carefully unroll. Spread the filling evenly from end to end. Sprinkle with toffee bits and nuts. Re-roll, shaping as you go ending seam side down. Refrigerate for at least 4 hours to allow the filling to set. Cut thin slices from each end to trim, then cut into 1-inch slices using a sharp knife. Dust the top with powdered sugar, if desired.