Preheat your oven to 350°F (175°C) and prepare a baking sheet with parchment paper.

In a medium bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice until well combined.

In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth and creamy, about 2 minutes.

Add the egg, pumpkin puree, and vanilla extract to the butter mixture and mix until fully combined.

Gradually incorporate the dry mixture into the wet ingredients, stirring gently until just combined.

Fold in the graham cracker crumbs and chocolate chips until evenly distributed.

Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them 2 inches apart.

Bake for 10 minutes, then press mini marshmallows into the center of each cookie. Bake for an additional 2-3 minutes.

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack.