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

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

Beat in the pumpkin puree, egg, and vanilla extract until fully blended. Add orange food coloring if desired.

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

Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.

Fold in the chocolate chips, mini marshmallows, and graham cracker pieces.

Using a cookie scoop, drop portions of dough onto the prepared baking sheet, spacing them 2 inches apart.

Press additional chocolate chips and marshmallows on top of the dough balls before baking.

Bake for 12-14 minutes, until edges are golden while centers remain soft and slightly underbaked.

Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.