1 cup pumpkin puree
1/2 cup unsalted butter, softened
1 cup brown sugar
1 large egg
2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/2 cup chocolate chips
1 cup mini marshmallows
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy. Beat in the pumpkin puree and egg until well combined.
In a separate bowl, whisk together the flour, baking soda, baking powder, and cinnamon. Gradually add this mixture to the wet ingredients, stirring until just combined. Avoid overmixing to keep the cookies soft.
Gently fold in the chocolate chips and mini marshmallows until evenly distributed throughout the dough.
Using a cookie scoop, drop heaping tablespoons of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers should look soft.
Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
