2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup brown sugar
1 cup pumpkin puree
1 large egg
1 1/2 cups chocolate chips
1 cup mini marshmallows
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.
In another bowl, cream together the softened butter and brown sugar until light and fluffy. Add in the pumpkin puree and egg, mixing until well combined.
Gradually add the dry ingredients to the wet mixture, stirring just until moistened.
Fold in the chocolate chips and mini marshmallows until evenly distributed throughout the dough.
Use a cookie scoop or tablespoon to drop equal portions of dough onto the prepared baking sheet.
Bake for 10-12 minutes or until the edges are lightly golden.
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
