Ingredients
Equipment
Method
Prep
- Preheat the oven to 375F and line baking sheets with parchment for easy release.
- Blot the pumpkin puree dry between paper towels until it looks less wet, which helps the cookies bake up instead of spreading.
Mix dough
- Beat the softened butter, brown sugar, and granulated sugar until fluffy, with the mixture looking lighter in color and texture.
- Add the blotted pumpkin puree, then mix in the egg and vanilla extract until fully combined and glossy.
- Whisk the flour, baking soda, pumpkin pie spice, cinnamon, and salt, then fold into the butter mixture until no dry streaks remain.
- Fold in the graham cracker pieces, dark chocolate chunks, and half of the mini marshmallows, distributing the mix evenly through the dough.
Shape and bake
- Scoop the dough into 2-tablespoon rounds and space them on the baking sheet.
- Press the remaining mini marshmallows onto the tops so they sit centered on each cookie.
- Bake for 10–12 minutes at 375F, until the edges look set and the centers look slightly soft.
- If desired, broil for 60 seconds to toast the marshmallow tops until lightly golden in spots; watch closely to prevent burning.
- Cool the cookies on the pan for 5 minutes, until they firm up and the marshmallows settle.
Notes
For best chewy texture, keep the dough portions level and don’t overbake—pull them when edges are set but centers still look slightly soft. Store airtight at room temperature for up to 3 days or refrigerate up to 5 days; freeze baked cookies up to 2 months. For a dairy-free swap, use a plant-based butter stick in the same amount (softened).