Preheat your oven to 350°F and prepare your baking sheet with parchment paper.

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

Incorporate the pumpkin puree, egg, and vanilla extract into your butter mixture and beat until well combined.

If using, add orange food coloring at this stage.

In a separate bowl, whisk together the all-purpose flour, baking soda, pumpkin pie spice, and salt.

Gradually mix your dry ingredients into the wet ingredients until just blended, being careful not to overmix.

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

Using a small cookie scoop or spoon, drop rounded tablespoons of dough onto your prepared baking sheet, spacing them about 2 inches apart.

Top each cookie dough ball with extra mini marshmallows, chocolate chips, or pieces of graham crackers.

Bake in the preheated oven until the edges are golden brown, while the center remains soft. Let the cookies rest on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.