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

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

Beat in the pumpkin puree, egg, and vanilla extract until fully incorporated; add orange food coloring if using.

Whisk together the flour, baking soda, pumpkin pie spice, and salt in a separate bowl, then gradually add to the wet ingredients.

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

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

Press extra chocolate chips, mini marshmallows, and graham cracker crumbs onto the tops of each cookie.

Bake for 12-14 minutes until golden around the edges but slightly underbaked in the center.

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