Ingredients

1 cup (2 sticks) unsalted butter, softened

1 ¾ cups granulated sugar

1 cup packed light brown sugar

2 large eggs

2 teaspoons pure vanilla extract

1 (15 ounce) can pumpkin puree

3 ½ cups all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

½ teaspoon ground ginger

½ teaspoon ground cloves

½ teaspoon salt

1 cup semi-sweet chocolate chips

1 cup graham cracker crumbs

½ cup mini marshmallows

Instructions

Step 1: Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.

Step 2: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy.

Step 3: Beat in the eggs one at a time, followed by stirring in the vanilla extract. Scrape down the sides of the bowl to ensure even mixing.

Step 4: In a separate bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt.

Step 5: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Avoid overmixing to keep the cookies tender.

Step 6: Stir the pumpkin puree into the dough until fully incorporated.

Step 7: Gently fold in the chocolate chips, graham cracker crumbs, and mini marshmallows.

Step 8: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.

Step 9: Bake for 10 to 12 minutes, or until the edges are golden brown and the centers remain slightly soft. Keep an eye on them during the last few minutes to prevent overbaking.

Step 10: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Tips & Variations

For extra gooey marshmallows, add a few on top of each cookie dough ball right before baking.

Substitute mini marshmallows with chopped marshmallow bits for less mess and even distribution.

Use dark chocolate chips for a richer flavor contrast with the pumpkin and spices.

Make the cookie dough a day ahead and refrigerate it for deeper flavor and easier handling.

Storage

Store these cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze the cookies in a sealed container or freezer bag for up to 3 months. To enjoy, thaw at room temperature. Reheat gently in the microwave for about 10 seconds if you want warm, melty marshmallows and chocolate.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

No, canned pumpkin pie filling contains added sugars and spices that may alter the cookie flavor and texture. For best results, use plain pumpkin puree.

Why are my marshmallows melting into the cookie dough?

Marshmallows can melt when baked, especially if fully mixed into the dough. To keep them more intact, you can press a few on top of each cookie right before baking or fold them in gently at the end.