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

In a large mixing bowl, cream together room-temperature unsalted butter, brown sugar, and granulated sugar until light and fluffy.

Add pumpkin puree, egg, vanilla extract, and optional orange food coloring; mix until smooth.

In another bowl, whisk together flour, baking soda, pumpkin pie spice, and salt.

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

Fold in chocolate chips, mini marshmallows, and crushed graham crackers.

Scoop rounded mounds of dough onto the baking sheets, spacing them about 2 inches apart.

Press additional chocolate chips, marshmallows, and graham cracker crumbs on top of each dough ball.

Bake for 12-14 minutes until golden around the edges and soft in the center.

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