• 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

Whipped filling :

• 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

Building the cake roll :

• 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