Preheat oven to 350 degrees and line a 15x10 cookie sheet with parchment paper

Using a large mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, pumpkin pie spice, ground cinnamon, and salt

Using another large bowl, whisk together the eggs and sugar until combined

Whisk in the vanilla and pumpkin puree until combined

Using a rubber spatula, fold in the dry ingredients until combined and smooth

Spread an even layer of batter onto the cookie sheet

Bake in the oven for 13-16 minutes or until the top of the cake springs back when lightly touched

As soon as the cake is pulled from the oven, do not hesitate in removing it from the pan and onto the counter

Using your hands, carefully roll the cake into a log

Place onto a wire rack to cool completely

Using a large bowl and hand mixer, whip together the heavy whipping cream, powdered sugar, vanilla, and pumpkin pie spice until stiff peaks form

Beat in the marshmallow fluff until combined

Carefully unroll the cake

Spread the filling into the center of the cake, make sure to leave about an inch away from the edge

Re-roll the cake again while peeling away the parchment paper

Wrap the roll in plastic wrap and place into the fridge overnight

Unwrap the cake roll and slice

Serve and Enjoy!