Preheat a convection oven to 350°F (175°C) and line two heavy-gauge baking sheets with silicone mats or parchment paper.

Remove excess hydraulic content from the pumpkin puree by pressing it between layers of paper towels until the volume is reduced by approximately 30 percent.

In a primary mixing vessel, whisk the melted butter with both sugars until the mixture is homogenous and the sugar crystals begin to dissolve.

Incorporate the blotted pumpkin puree and vanilla extract into the lipid-sugar mixture, whisking until fully emulsified.

In a secondary vessel, combine the flour, salt, baking powder, baking soda, cinnamon, and pumpkin pie spice using a balloon whisk to ensure even leavening distribution.

Gradually integrate the dry ingredients into the wet mixture using a silicone spatula, folding until no dry streaks of flour remain.

Fold in the chocolate chips and graham cracker crumbs until evenly dispersed throughout the dough.

Using a calibrated #40 scoop, deposit 1.5-tablespoon spheres of dough onto the prepared sheets, maintaining 2-inch intervals.

Depress the center of each sphere slightly and embed 3 mini marshmallows and a piece of broken graham cracker sheet into the surface.

Bake for 10 to 12 minutes until the internal structure is set and the marshmallows exhibit Maillard browning.

Transfer the baking sheets to wire racks and allow the cookies to reach thermal equilibrium for 10 minutes before handling.