Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

In a large mixing bowl, combine creamy unsweetened almond butter, light brown sugar, pumpkin puree, vanilla extract, and egg. Stir until smooth.

In a separate bowl, whisk together almond flour, pumpkin pie spice, baking soda, and salt.

Gently fold the dry mixture into the wet ingredients until just combined. Then fold in the semi-sweet chocolate chips.

Take 2-3 vegan mini marshmallows and place into your cookie scoop. Scoop the dough onto the baking sheet, ensuring some marshmallows are on top and mixed in.

Place spoonfuls of dough on the lined baking sheet, leaving space between each cookie. Optionally, sprinkle more chocolate chips on top.

Bake for 10-12 minutes or until edges are lightly golden. Allow to cool before enjoying.