1 cup pumpkin puree
1 cup brown sugar
1/2 cup unsalted butter, melted
1 large egg
1 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp pumpkin spice
1 cup mini marshmallows
1 cup semi-sweet chocolate chips
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the pumpkin puree, brown sugar, and melted butter until smooth. Add the egg and mix until well combined.
In a separate bowl, combine the flour, baking soda, and pumpkin spice. Gradually mix the dry ingredients into the wet mixture until just combined.
Fold in the mini marshmallows and chocolate chips until evenly distributed throughout the dough.
Using a cookie scoop, drop tablespoon-sized portions 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 but the centers remain soft.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.