Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Mix the Wet Ingredients:
In a large mixing bowl, use a wooden spoon to combine the almond butter, brown sugar, pumpkin puree, vanilla extract, and egg until the mixture is smooth and well combined.
Prepare the Dry Ingredients:
In a separate bowl, whisk together the almond flour, pumpkin pie spice, baking soda, and salt.
Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture, stirring until everything is fully incorporated. Fold in the chocolate chips or chunks.
Add the Marshmallows:
Place 2-3 vegan mini marshmallows into your cookie scoop, then scoop up the cookie batter. Ensure the marshmallows are on top of the batter but still mixed in with the dough. Portion out the dough onto the prepared baking sheet.
Bake the Cookies:
If desired, sprinkle extra chocolate chips or chunks on top of each cookie. Bake in the preheated oven for 10-12 minutes, or until the cookies are set and lightly golden around the edges.
Cool and Serve:
Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy your Pumpkin S’mores Cookies warm or at room temperature!