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

In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

Mix in the pumpkin puree and vanilla extract until well combined.

In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.

Gradually add the dry ingredients into the wet ingredients, mixing until a soft dough forms.

Fold in the mini chocolate chips, mini marshmallows, and crushed graham crackers until evenly distributed.

Scoop tablespoon-sized portions of dough and place them onto the prepared baking sheets, spacing them about 2 inches apart.

Bake for 10-12 minutes, or until the edges are set and the marshmallows are golden and gooey.

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