1 cup pumpkin puree
1 cup brown sugar
1/2 cup granulated sugar
1 cup all-purpose flour
1/2 cup old-fashioned oats
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp pumpkin spice
1/2 tsp salt
1/2 cup mini marshmallows
1/2 cup chocolate chips
Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, and vanilla extract until smooth and well combined.
In another bowl, mix the flour, oats, baking soda, baking powder, pumpkin spice, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid overmixing!
Gently fold in the mini marshmallows and chocolate chips until evenly distributed throughout the dough.
Using a scoop or spoon, drop tablespoons of dough onto the prepared baking sheet, leaving space between each cookie.
Bake the cookies for 10-12 minutes, or until the edges are golden.
Allow cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
