Blot the pumpkin: Spoon pumpkin puree onto a few paper towels and gently press to remove excess moisture. This step keeps the cookies chewy instead of cakey.

Melt the butter: Melt unsalted butter and let it cool for 5–10 minutes until just warm, not hot. Warm butter helps the sugars dissolve slightly, improving chew.

Mix wet ingredients: In a large bowl, whisk melted butter with brown and granulated sugar until glossy. Add egg yolk, blotted pumpkin, and vanilla. Whisk until smooth and combined.

Combine dry ingredients: In a separate bowl, whisk flour, baking soda, salt, and pumpkin pie spice. If you’re mixing your own, use 1 1/2 teaspoons cinnamon, 1/4 teaspoon nutmeg, and 1/4 teaspoon ginger.

Bring it together: Add dry ingredients to wet and fold with a spatula until no flour streaks remain. The dough will be soft but not sticky.

Fold in the fun: Gently mix in graham cracker pieces and chocolate. Save some chocolate to press into the tops later for bakery-style puddles.

Chill the dough: Cover and refrigerate for 30–45 minutes. Chilling prevents spreading and deepens flavor.

Preheat and prep: Heat the oven to 350°F (175°C). Line baking sheets with parchment. Lightly coat your hands with oil or water to handle the dough easily.

Portion and top: Scoop 2-tablespoon balls and place on the sheet with space between. Press a few chocolate chunks on top. Bake for 8 minutes.

Add marshmallows: Pull the tray out quickly and press 2–3 mini marshmallows into each cookie. Return to the oven and bake 3–5 more minutes, until edges are set and marshmallows are toasty.

Round and finish: For neat edges, scoot a round cutter around each cookie while warm. Sprinkle with flaky sea salt if you like.

Cool and set: Let cookies cool on the sheet for 10 minutes, then move to a rack. They firm up as they cool but stay soft inside.