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

In a large mixing bowl, beat together the unsalted butter, brown sugar, and white sugar until light and fluffy, about 3 minutes.

Mix in the pumpkin puree, egg, and vanilla extract until smooth and well combined.

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

Gradually add the dry ingredients to the wet ingredients, stirring until just combined.

Fold in the graham cracker crumbs, mini marshmallows, and chocolate chips gently.

Scoop dollops of dough onto prepared baking sheets, spacing them 2 inches apart; flatten each slightly.

Bake for 10-12 minutes until golden brown around the edges and soft in the center.

Cool on the baking sheet for 5 minutes before transferring to a wire rack.