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

Cream Butter and Sugar: In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

Add Wet Ingredients: Beat in the egg, vanilla extract, and pumpkin puree until well combined.

Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.

Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

Fold in Mix-Ins: Gently fold in the chocolate chips and mini marshmallows into the cookie dough.

Form Cookies: Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them a few inches apart. Flatten slightly with the back of a spoon or your palm.

Top with Graham Crackers: Sprinkle crushed graham crackers on top of each cookie, gently pressing them in.

Bake: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden.

Cool: Remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.