Cream together the butter, granulated sugar, and light brown sugar in a large mixing bowl for 3-5 minutes until light and fluffy.

Add the egg and vanilla extract to the mixture and beat until fully combined.

Gently fold in the pumpkin puree until just combined.

Whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt in a separate bowl.

Gradually add the dry ingredients to the pumpkin mixture and mix until no dry streaks remain.

Cover the dough with plastic wrap and refrigerate for at least 30 minutes.

Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper.

Scoop rounded portions of dough onto the baking sheets, ensuring they are spaced 2 inches apart.

Press chocolate chips into the tops of each dough mound.

Bake for 8-10 minutes until edges are golden brown.

Sprinkle mini marshmallows and graham cracker crumbs over warm cookies.

Optionally, broil for 1-2 minutes to toast the marshmallows.

Allow to cool slightly on baking sheets before transferring to wire racks.