Ingredients
Equipment
Method
Prep and preheat
- Preheat the oven to 375F and line sheet pans with parchment, leaving space between sheets if needed for airflow.
- Blot the pumpkin puree dry between paper towels until visibly less wet.
Mix the dough
- Beat the softened butter with the packed brown sugar and granulated sugar until fluffy and lighter in color, about 1–2 minutes.
- Add the blotted pumpkin puree, then beat in the egg and vanilla extract until the mixture looks smooth and uniform.
- Whisk the flour, baking soda, pumpkin pie spice, cinnamon, and salt together until evenly combined.
- Fold the dry mixture into the butter mixture just until no dry streaks remain.
- Fold in the graham cracker pieces, dark chocolate chunks, and half the mini marshmallows, using a few gentle turns so they don’t fully break.
Shape, bake, and finish
- Scoop the dough into 2-tablespoon rounds and place them on the prepared sheet pan, spaced evenly.
- Press the remaining mini marshmallows onto the tops so they sit visibly on each cookie.
- Bake at 375F for 10–12 minutes, until the edges look set and the centers still appear slightly soft.
- Broil for 60 seconds if desired, watching closely until the marshmallow tops turn golden and toasted.
- Cool the cookies on the pan for 5 minutes, until they firm up slightly and the marshmallows settle.
Notes
For the cleanest cookie texture, blot the pumpkin puree until it no longer looks glossy-wet. Store baked cookies in an airtight container at room temperature for up to 3 days, or refrigerate up to 5 days; freeze up to 2 months (thaw overnight). For a lighter twist, replace half the butter with an equal amount of butter-flavored plant-based spread that creams well.