1 cup pumpkin puree

2 1/4 cups all-purpose flour (or gluten-free flour blend)

1/2 cup unsalted butter, softened

3/4 cup brown sugar

1/2 cup white sugar

1 large egg

1 teaspoon vanilla extract

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1 1/2 cups graham cracker crumbs

1 cup mini marshmallows

1/2 cup semi-sweet chocolate chips

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Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large bowl, cream together butter, brown sugar, and white sugar until light and fluffy.
Mix in pumpkin puree, egg, and vanilla extract until smooth.
In a separate bowl, whisk together flour, baking soda, salt, cinnamon, ginger, and nutmeg.
Gradually add the dry mixture to the wet ingredients, stirring until just combined.
Fold in graham cracker crumbs, mini marshmallows, and chocolate chips until evenly distributed.
Scoop about 1 tablespoon of dough per cookie and roll into balls. Place them 2 inches apart on prepared baking sheets and flatten slightly.
Bake for 10–12 minutes, or until edges are golden and centers look soft.
Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Use pure pumpkin puree, not pumpkin pie filling.

Press extra chocolate chips and marshmallows on top before baking for a bakery-style look.

Add a pinch of cloves or allspice for stronger fall spice flavor.

Drizzle with melted chocolate after cooling for extra decadence.

Store at room temperature for 4 days, or freeze up to 2 months.