Heat the oven to 350°F and line a 15 x 10 jelly roll pan with parchment paper.

Using a hand mixer (or stand mixer), beat the eggs, sugar, brown sugar, and pumpkin puree together in a bowl.

In a separate bowl, whisk to combine the dry ingredients: flour, baking powder, baking soda, pumpkin pie spice, and salt. Then beat the dry ingredients into the wet ingredients, until just combined.

Pour the cake into the prepared jelly roll pan and spread out evenly. Bake for 15 minutes, until cooked through. 

Remove and fold one end of the parchment paper over the cake and roll the warm cake up into a roll (with the parchment paper). If you are unsure, check the photos in the post above. Place the cake on a cooling rack and allow it to cool completely. 

With a hand mixer (or stand mixer), beat the cream cheese, butter, vanilla and powdered sugar together until creamy.

Unroll the cooled cake and spread the icing evenly over the cake all the way to the edges. Sprinkle with the toffee bits, reserving a spoonful of toffee bits for the top.

Roll the cake up and place on a serving plate. Refrigerate until ready to serve (wrapped with cling wrap or foil to keep it moist).

When ready to serve, drizzle with caramel sauce and sprinkle with remaining toffee pieces.