Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking and to make cleanup easier.

In a large bowl, cream together the softened unsalted butter, packed brown sugar, and white sugar using a mixer or by hand until the mixture is light and fluffy. This step aerates the batter and helps the cookies develop a tender texture.

Beat in the pureed pumpkin, large egg, and vanilla extract to the creamed mixture until well combined. If using orange gel coloring for a festive touch, add it during this step.

In a separate bowl, whisk together the all-purpose flour, baking soda, pumpkin pie spice, and salt until thoroughly mixed. This ensures even distribution of the leavening and spices.

Gradually add the dry ingredients to the wet mixture, mixing just until combined. Avoid overmixing to ensure soft cookies.

Gently fold in the semisweet chocolate chips, mini marshmallows, and broken graham cracker pieces into the dough with a spatula. This incorporates the signature s'mores flavors throughout the cookies. I like to save a few of each mix-in to press onto the tops of the cookies before baking for a prettier finish.

Using a small cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between each. Press a few additional mini marshmallows, chocolate chips, and/or crushed graham crackers onto the tops of each dough ball for an extra gooey, crunchy texture.

Bake in the preheated oven for 12 to 14 minutes, until the edges are golden but the centers remain soft. Allow the cookies to cool on the baking sheet for a few minutes to set before transferring to a wire rack to cool completely. I like to enjoy a cookie while it's still a little warm for maximum gooeyness!