Preheat the oven to 350°F. Line two cookie sheets with parchment paper. Place the pumpkin puree in a paper towel and let it soak up the moisture.
Melt the butter in the microwave and let it cool.
1 cup Unsalted butter
Mix the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and pumpkin pie spice. Set aside. Blend graham crackers into crumbs by using a blender/ food processor.
2 ¾ cups All-purpose flour, 1 teaspoon Baking soda, ¼ teaspoon Baking powder, 1 teaspoon Salt, 2 teaspoon Ground cinnamon, ¼ teaspoon Ground nutmeg, 2 teaspoon Pumpkin pie spice, ½ cup Graham cracker crumbs
Mix the melted butter, brown sugar, and sugar. Add in vanilla, graham cracker extract, pumpkin puree, and egg yolk. Mix until just combined.
1 cup Brown sugar, ¼ cup White granulated sugar, 2 teaspoon Pure vanilla extract, ¼ teaspoon Amoretti Graham Cracker Extract, ¾ cup Pumpkin puree, 1 Large egg yolk
Fold in dry ingredients and graham cracker crumbs. Mix in the chocolate chips.
1 ½ cup Semi-sweet chocolate chips
Scoop the dough using a 3oz cookie scoop. Place 6 heaping scoops on each cookie sheet. Press the cookies down slightly using your hand. Bake for 12 minutes.
Place the cut in half marshmallows on the cookies. Place back in the oven for 1-2 minutes. Optional: Add extra chocolate chips and graham cracker crumbs on top of the cookies. Let the cookies sit for 5 minutes on the cookie sheet before transferring cooling rack.