1 cup pumpkin puree
1/2 cup unsalted butter, softened
1 cup brown sugar
1 cup granulated sugar
2 cups all-purpose flour
1 tsp baking soda
1 tsp pumpkin pie spice
1/2 tsp salt
1 cup chocolate chips
1 cup mini marshmallows
Preheat your oven to 350°F (175°C).
Line two baking sheets with parchment paper.
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until fluffy.
Mix in the pumpkin puree until well combined.
In another bowl, whisk together the flour, baking soda, pumpkin spice, and salt.
Gradually add the dry ingredients to the wet mixture, stirring gently until just incorporated.
Carefully fold in the chocolate chips and mini marshmallows until evenly distributed.
Cover and refrigerate the dough for at least 15-30 minutes.
Use a cookie scoop to drop dough onto prepared baking sheets, spacing them at least 2 inches apart.
Bake for 10-12 minutes or until edges are lightly golden.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.