Ingredients
Equipment
Method
Prep the oven and mix-ins
- Preheat oven to 375F and line baking sheets with parchment for easy release.
- Blot pumpkin puree dry between paper towels to prevent cookies from spreading too much.
Make the cookie dough
- Beat softened butter and both sugars until fluffy, then mix in the pumpkin puree, egg, and vanilla extract.
- Whisk flour, baking soda, pumpkin pie spice, cinnamon, and salt, then fold into the butter mixture until no dry streaks remain.
- Fold in graham cracker pieces, dark chocolate chunks, and half the mini marshmallows.
Shape and bake
- Scoop dough into 2-tablespoon rounds and press the remaining mini marshmallows onto the tops.
- Bake for 10-12 minutes at 375F until edges look set and tops are slightly puffed.
- Broil for about 60 seconds (watch closely) to toast the marshmallow tops if desired.
- Cool cookies on the pan for 5 minutes so they finish setting before transferring.
Notes
For cleanly shaped cookies, keep dough portions level and don’t skip blotting the pumpkin puree dry. Store airtight at room temperature for up to 3 days, or refrigerate up to 5 days; freeze baked cookies up to 2 months. Dietary swap: use a plant-based butter stick in equal amount for dairy-free cookies, noting the texture may be slightly softer.