Toasted S'mores Pumpkin Cookies

Preheat your oven to 350°F and line two large baking sheets with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking soda, cinnamon, and salt until well combined and set aside.
In a large mixing bowl, use an electric mixer to cream the softened butter, granulated sugar, and brown sugar together on medium speed for 2 to 3 minutes until the mixture is light and fluffy.
Beat in the pumpkin puree, egg, and vanilla extract until the wet ingredients are fully incorporated and smooth.
Gradually add the dry flour mixture to the wet ingredients, mixing on low speed just until no streaks of flour remain, being careful not to overmix the dough.
Use a sturdy spatula to fold in the graham cracker crumbs, chocolate chunks, and mini marshmallows until they are evenly distributed throughout the cookie dough.
Drop rounded 2-tablespoon portions of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
Bake for 12 to 14 minutes, or until the edges are set and lightly golden and the tops look dry; the cookies will be soft but should not appear raw or wet in the center.