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1
In a medium bowl, whisk melted butter, brown sugar, and granulated sugar together until no lumps remain. Whisk in vanilla and pumpkin puree until smooth. Set aside.
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2
In a large bowl, toss together flour, salt, baking powder, baking soda, cinnamon, nutmeg, allspice, and cloves. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. Fold in mini semi-sweet chocolate chips and toffee chips until evenly dispersed in the dough. Cover dough and chill for at least 30 minutes.
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3
Remove the dough from the refrigerator. Preheat oven to 350u00b0F. Line two large baking sheets with parchment paper or silicone baking mats.
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4
Roll the dough into balls, about 1 1/2 tablespoons of dough each, and slightly flatten with the palm of your hand.
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5
Bake the cookies for 7 minutes. Remove from the oven and press 3 to 4 pieces of marshmallow halves on top of each cookie. Return to the oven for another 2-3 minutes. Remove from the oven. Cookies will appear undone and very soft. Press a few more chocolate chips or toffee pieces onto the tops, if desired.
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6
Allow the cookies to cool for at least 10 minutes on the cookie sheets before transferring to a wire rack to cool completely, about 1 hour. Store in an airtight container at room temperature for up to 7 days.
