Preheat your oven to 350 degrees F. Put parchment paper on a baking sheet and place aside until needed.

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

Thoroughly mix the pumpkin puree, egg, and vanilla extract until well blended. (You can add the optional food coloring at this stage).

In a different bowl, mix together the flower, pumpkin pie spice, baking soda and salt.

Gradually mix the dry ingredients with the wet ingredients until just combined being careful not to overmix.

Gently add the chocolate chips, mini marshmallows, and graham cracker pieces to the mixture.

Use a ½ inch cookie scoop or spoon to scoop out the cookie dough, then place onto the baking sheet about 2 inches apart. Gently press extra chocolate chips, marshmallows or graham cracker pieces on top of each cookie dough.

Bake for about 12 to 14 minutes. The edges should be golden and the center soft and tender.

Let the cookies cool on the baking sheet for a bit, then place them on a wire rack to cool completely.

Serve at room temperature. Enjoy!