1. Mix Pumpkin and Cream Cheese:
   In a large mixing bowl, combine the pumpkin puree and softened cream cheese. Beat until smooth and well combined.
2. Add Spices and Sweeteners:
   Add the powdered sugar, vanilla extract, ground cinnamon, nutmeg, ginger, and cloves. Mix until all the spices are fully incorporated.
3. Fold in Whipped Topping:
   Gently fold in the whipped topping or whipped cream until the mixture is light and fluffy.
4. Chill:
   Cover and refrigerate the pumpkin fluff for at least 1 hour to allow the flavors to meld.
5. Roast Marshmallows:
   Preheat your oven’s broiler or use a kitchen torch. Spread the mini marshmallows on a baking sheet lined with parchment paper. Broil or torch the marshmallows until they are golden brown and slightly charred, about 1-2 minutes. Watch closely to prevent burning.
6. Make Marshmallow Cream:
   In a mixing bowl, combine the roasted marshmallows, marshmallow fluff, heavy cream, and vanilla extract. Beat until smooth and creamy. If the mixture is too thick, add more cream until you reach the desired consistency.
7. Mix Zest and Cardamom:
   In a small bowl, combine the orange zest with ground cardamom. Mix well to infuse the zest with the warm spice.

To Assemble:

• Serve Pumpkin Fluff:
  Spoon the chilled pumpkin fluff into serving dishes or bowls.
• Top with Marshmallow Cream:
  Top each serving with a generous dollop of roasted marshmallow cream.
• Add Cardamom Orange Zest:
  Sprinkle the cardamom orange zest over the top for a bright, aromatic finish.