1 cup canned pumpkin
½ cup unsalted butter, softened
1 cup granulated sugar
½ cup brown sugar
1 large egg
2 cups all-purpose flour
1 tsp baking soda
2 tsp ground cinnamon
1 cup chocolate chips
½ cup mini marshmallows
Preheat the oven: Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat for easy cookie removal.
Mix wet ingredients: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and canned pumpkin until thoroughly combined.
Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, and ground cinnamon. Gradually add this mixture to the wet ingredients, mixing just until incorporated. Avoid overmixing!
Add chocolate chips and marshmallows: Fold in the chocolate chips and mini marshmallows gently to distribute evenly throughout the cookie dough.
Scoop the dough: Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet, leaving space for spreading.
Bake: Bake the cookies in the preheated oven for about 12-15 minutes, or until the edges are lightly golden and the center looks set.
Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
