1 cup pumpkin puree
1/2 cup unsalted butter, softened
1 cup brown sugar
1 egg
2 cups all-purpose flour
1 cup chocolate chips
1 cup mini marshmallows
1 tsp pumpkin pie spice
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, cream together the softened butter and brown sugar until light and fluffy. Add the pumpkin puree and egg, mixing until well combined.
In another bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
Gently fold in the chocolate chips and mini marshmallows until evenly distributed throughout the dough.
Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, making sure to space them out evenly.
Bake for 10-12 minutes, or until the cookies are golden around the edges but still soft in the center. Remove from the oven and let them cool for a few minutes on the baking sheet.
Allow the cookies to cool completely on a wire rack before serving or store them in an airtight container.
