Pumpkin S'mores Cookies

Directions

1. Melt 1/2 cup (1 stick) plus 2 tablespoons unsalted butter in a medium saucepan over medium heat. Pour into a large bowl and allow to cool slightly.
2. In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 2 teaspoons pumpkin pie spice, 1 teaspoon kosher salt, 1/2 teaspoon baking powder, and 1/2 teaspoon baking soda.
3. To the bowl with butter, add 1 large egg yolk, 1 cup packed dark brown sugar, 2/3 cup pumpkin puree, and 1/2 cup granulated sugar. Whisk until combined. Add the dry ingredients and stir until just combined.
4. Coarsely chop one 4-ounce bittersweet chocolate bar, two of the 1.5-ounce Hershey's milk chocolate bars, and 3 graham cracker sheets. Add to the dough and stir with a spatula to combine. Refrigerate until chilled, about 20 minutes.
5. Scoop 14 (1/4-cup) balls (about 72 grams each) and place on 2 parchment-lined baking sheets, spacing 2 inches apart. Freeze until firm, 30 to 40 minutes.
6. Meanwhile, place a rack in the center of the oven and preheat to 375°F. Coarsely chop the remaining 1 milk chocolate bar and 2 graham cracker sheets.
7. Bake one sheet of cookies for 9 minutes. Remove from the oven and top each cookie with a large marshmallow half, 2 mini marshmallows, and a few pieces of the chopped milk chocolate and graham crackers, gently pressing with your fingers to adhere. Continue baking until puffed and golden brown around the edges and marshmallows are lightly browned, 4 to 5 minutes. If any marshmallows slide off, nudge them back on with a spoon.
8. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Repeat with the remaining sheet of cookies.