2 cups all-purpose flour
1 cup pumpkin puree
1 cup semi-sweet chocolate chips
1 cup graham cracker crumbs
¾ cup brown sugar
½ cup granulated sugar
1 tsp baking soda
½ tsp salt
1 tsp cinnamon
½ cup butter (softened)
1 egg
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, graham cracker crumbs, baking soda, salt, and cinnamon. Set aside.
In a large mixing bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy.
Mix in the pumpkin puree and egg until well combined.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Gently fold in the semi-sweet chocolate chips.
Use a tablespoon or cookie scoop to form dough balls and place them about 2 inches apart on the prepared baking sheet.
Gently press a few mini marshmallows into the tops of the dough balls before baking.
Bake for 10-12 minutes, or until the edges are lightly golden.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack.
