Step 1: Preheat the Oven

• Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.

Step 2: Cream the Butter and Sugars

• In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.

Step 3: Add Wet Ingredients

• Beat in the pumpkin puree, egg, and vanilla extract until well combined.

Step 4: Mix Dry Ingredients

• In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.

Step 5: Combine Wet and Dry Ingredients

• Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

Step 6: Fold in Marshmallows and Chocolate Chips

• Gently fold in the mini marshmallows and chocolate chips until evenly distributed throughout the dough.

Step 7: Scoop and Bake

• Using a cookie scoop or tablespoon, drop rounded dough balls onto the prepared baking sheets, leaving about 2 inches between each cookie. Flatten slightly with your hand.
• Bake for 10-12 minutes, or until the edges are set and the tops are lightly golden. The centers will still be soft.

Step 8: Cool and Serve

• Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.