Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

In a large mixing bowl, combine softened unsalted butter, brown sugar, and white sugar. Beat on medium speed for about 3 minutes until light and fluffy.

Add the pumpkin puree, egg, and vanilla extract to the creamed mixture. Mix on low speed until well blended, about 1-2 minutes.

In a separate bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, ginger, and nutmeg.

Gradually add the dry ingredients into the wet mixture, stirring gently until just combined.

Fold in the graham cracker crumbs, mini marshmallows, and chocolate chips until evenly distributed.

Scoop out portions of the dough onto the prepared baking sheets, spacing them about 2 inches apart, and flatten each ball slightly.

Bake for 10-12 minutes, or until the edges are golden brown and the centers look soft.

Allow to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.