Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 1/2 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1/3 cup pumpkin purée (blotted to remove excess moisture)
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 cup graham cracker crumbs (about 4–5 full sheets)
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup mini marshmallows
- 1/2 cup graham cracker chunks (broken into small pieces)
Instructions
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats. This prevents the marshmallows from sticking to the pan when they melt. In a small bowl, place your pumpkin purée on a paper towel and press another paper towel on top to blot out as much water as possible. This step is crucial for achieving a chewy cookie rather than a cakey one.
- In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until the mixture is light and fluffy. You can use a hand mixer or a stand mixer fitted with the paddle attachment. This process usually takes about 2 to 3 minutes on medium speed.
- Add the blotted pumpkin purée, egg yolk, and vanilla extract to the creamed butter. Beat again until everything is well combined and smooth. Scrape down the sides of the bowl with a spatula to ensure an even mix.
- In a separate medium bowl, whisk together the flour, graham cracker crumbs, pumpkin pie spice, baking soda, and salt. Gradually add these dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix, or the cookies will become tough.
- Using a sturdy spatula, gently fold in the chocolate chips, mini marshmallows, and the graham cracker chunks. Ensure the mix-ins are evenly distributed throughout the dough. The dough will be slightly sticky but thick.
- Scoop about 1.5 to 2 tablespoons of dough for each cookie and place them on the prepared baking sheets, spaced 2 inches apart. Bake for 10 to 12 minutes. The edges should be set, but the centers should still look slightly soft. Remove from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack. This allows the marshmallows to firm up slightly.
- Cook Time: 32 minutes