½ cup unsalted butter, softened
1 cup golden brown sugar
1 egg, lightly beaten
1 ½ teaspoons vanilla (divided use)
1 cup flour
1 teaspoon baking powder
¾ teaspoon cinnamon
¼ teaspoon ground ginger
1/8 teaspoon ground cloves
¼ teaspoon salt
¾ cup canned solid-pack pumpkin
½ cup chopped toasted pecans
¼ cup cream cheese, softened
2 tablespoons granulated sugar
1 egg yolk
2 teaspoons heavy whipping cream
Sweetened whipped cream

BUTTERSCOTCH SAUCE
¾ cup light brown sugar
½ cup light corn syrup
2 tablespoons unsalted butter
Pinch salt
½ cup heavy whipping cream
1 teaspoon vanilla

Preheat oven to 350 degrees. Butter a 9-inch round cake pan and line the bottom with parchment paper; butter the paper. Using mixer, beat butter until fluffy. Gradually add brown sugar and beat until well blended, about 2 minutes. Add 1 egg and 1 teaspoon vanilla, and beat to blend.

In a medium mixing bowl, whisk together the flour, baking powder, spices and salt. Add to the batter and combine well. Beat in pumpkin and stir in pecans. Spread batter in prepared pan. Batter will be thick.

Whisk softened cream cheese, granulated sugar, egg yolk, cream and remaining ½ teaspoon vanilla in a small bowl to blend. Drop cream cheese mixture by heaping tablespoons onto batter. Using a small knife, gently swirl cream cheese mixture into batter, creating a marbled pattern.

Bake until a tester inserted in center comes out clean and top if firm, 30 to 35 minutes. Cool on a rack 5 minutes before turning out of pan. Invert onto a serving platter.

For the Butterscotch Sauce: Combine brown sugar, corn syrup, butter and salt in a medium saucepan. Bring to a boil over medium heat, stirring constantly. Boil 1 minute; remove from heat and stir in cream and vanilla.

Cut torte into wedges and serve drizzled with warm Butterscotch Sauce and topped with sweetened whipped cream.