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

In a large mixing bowl, combine softened unsalted butter, brown sugar, and granulated sugar. Cream them together on medium speed for about 2-3 minutes until light and fluffy.

Beat in the pumpkin puree, egg, and vanilla extract into the creamed mixture, mixing until well combined. If using, add orange food coloring now.

In a separate bowl, whisk together flour, baking soda, pumpkin pie spice, and salt. Gradually incorporate this dry mixture into the wet ingredients.

Gently fold in chocolate chips, mini marshmallows, and graham crackers until evenly distributed without overworking the dough.

Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Press more chocolate chips or marshmallows on top if desired.

Bake for 12 to 14 minutes until edges are golden, but centers remain soft.

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