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

In a medium bowl, whisk together the flour, graham cracker crumbs, baking soda, pumpkin pie spice, and salt.

In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the pumpkin puree and vanilla extract until smooth.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chocolate chunks and half of the mini marshmallows.

Scoop rounded tablespoons of dough onto the prepared baking sheets. Press a few extra marshmallows into the top of each cookie dough ball.

Bake for 10-12 minutes or until the edges are set. Remove from the oven and let cool on the pan for 5 minutes before transferring to a wire rack.