Ingredients

1 cup unsalted butter, softened

¾ cup packed brown sugar

¼ cup granulated sugar

½ cup pumpkin puree

1 large egg

1 tsp vanilla extract

2 ¼ cups all-purpose flour

1 tsp baking soda

1 tsp pumpkin pie spice

½ tsp salt

1 cup chocolate chips (for dough)

1 cup mini marshmallows

8 graham crackers, broken into small pieces

1 tsp orange food coloring (optional)

½ cup chocolate chips (for topping)

Instructions

Step 1: In a medium bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt. Set aside.

Step 2: In a large bowl, cream the softened butter with the granulated sugar and brown sugar using an electric mixer for 2–3 minutes until light and fluffy. Scrape down the sides as needed.

Step 3: Beat in the egg until fully combined. Then mix in the pumpkin puree and vanilla extract on low speed until just incorporated. Add orange food coloring if desired for a vibrant look.

Step 4: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing. Stir in 1 cup of chocolate chips for the dough.

Step 5: Cover the bowl and chill the cookie dough in the refrigerator for at least 1–2 hours.

Step 6: While the dough chills, prepare the toppings: if not using mini marshmallows, cut larger marshmallows into quarters. Break graham crackers into ½-inch to 1-inch pieces. Measure out chocolate chips for topping.

Step 7: Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper or silicone mats.

Step 8: Using a 1.5 to 2 tablespoon scoop, portion dough balls about 2 inches apart on the prepared baking sheets. Bake for 8–10 minutes until the edges are set but the centers remain slightly underbaked.

Step 9: Remove the baking sheet from the oven. Immediately press a few mini marshmallows, some chocolate chips (for topping), and graham cracker pieces onto each hot cookie. Return to the oven for 2–4 minutes, watching closely until marshmallows are golden and puffed and chocolate is melted. Repeat with remaining dough.

Step 10: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or cooled.

Tips & Variations

For extra pumpkin flavor, add ½ tsp cinnamon or nutmeg in addition to the pumpkin pie spice.

Try toasting the graham cracker pieces lightly before adding to the cookies for added crunch and flavor.

If you prefer less sweetness, reduce the chocolate chips topping to ¼ cup or omit altogether.

Substitute mini marshmallows with chopped full-size marshmallows for a gooier texture.

FAQs

Can I use canned pumpkin puree for this recipe?

Yes, canned pumpkin puree works perfectly and is the most convenient choice. Just be sure to use pure pumpkin, not pumpkin pie filling, which contains additional spices and sweeteners.

What if I don’t have pumpkin pie spice?

You can make a simple substitute by combining ½ tsp cinnamon, ¼ tsp ground ginger, and a pinch each of ground nutmeg and cloves. This will give a similar warm spiced flavor to your cookies.