Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

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

Add the pumpkin puree, egg, and vanilla extract to the mixture and mix until well combined.

In another bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Scoop a tablespoon of cookie dough and flatten it slightly in your hand.

Place a few chocolate chips and mini marshmallows in the center, then cover with another tablespoon of dough, sealing the edges.

Repeat with the remaining dough and filling, placing the cookies on the prepared baking sheet.

Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.

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