In a mixing bowl, beat 1 cup of softened unsalted butter with ½ cup of granulated sugar and ½ cup of light brown sugar until light and fluffy, about 3-5 minutes.

Add 1 teaspoon of vanilla extract and one large egg to the butter-sugar mix, blending well until fully combined.

Gently stir in 1 cup of pumpkin puree until just combined.

In a separate bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of ground cinnamon, ½ teaspoon of nutmeg, ½ teaspoon of cloves, and ½ teaspoon of salt.

Gradually mix the dry ingredients into the pumpkin mixture until just blended.

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

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

Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.

Gently press a few semi-sweet chocolate chips into the top of each dough ball.

Bake for 8-10 minutes, or until the edges are lightly golden and centers are just set.

Immediately sprinkle mini marshmallows and graham cracker crumbs on top of each cookie.

Optionally place the cookies under the broiler for 1-2 minutes until marshmallows are toasted.

Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack.