Preheat your oven to 350°F and line a baking sheet with parchment paper for easy cleanup.

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

Add the pumpkin puree, vanilla extract, and egg to the bowl. If you'd like a richer fall color, stir in a few drops of orange food coloring. Mix just until everything is incorporated - don’t overmix!

In a separate bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt until well blended.

Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.

Place the graham crackers in a large Ziploc bag and gently crush them into small pieces using your hands or a rolling pin.

Fold the crushed graham crackers, chocolate chips, and mini marshmallows into the cookie dough until evenly distributed.

Scoop the dough onto the prepared baking sheet using a 2-inch cookie scoop, spacing the cookies about 2 inches apart.