1 Cup unsalted butter, at room temperature

¾ Cup brown sugar, packed

¼ Cup granulated sugar

½ Cup pumpkin puree

1 egg, large

1 Teaspoon vanilla extract

2 ¼ Cups all-purpose flour

1 Teaspoon baking soda

1 Teaspoon pumpkin pie spice

½ Teaspoon salt

1 Cup chocolate chips

1 Cup mini marshmallows

8 graham crackers, broken into small pieces

1 Teaspoon food coloring, orange (optional)

Optional Toppings:

½ Cup chocolate chips

Mini marshmallows

Crushed graham crackers

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Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup.
Cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
Beat in the pumpkin puree, egg, and vanilla extract until smooth. If using food coloring, add a drop or two at this stage.
In a separate bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing.
Gently fold in the chocolate chips, mini marshmallows, and broken graham crackers.
Using a small cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Top each cookie dough ball with a few extra chocolate chips, mini marshmallows, and graham cracker pieces.
Bake for 12 to 14 minutes, until the edges are golden and the centers are soft.
Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Serve at room temperature and enjoy!

Use vegan mini marshmallows to prevent them from melting too much during baking.
Feel free to change up the chocolate chips for dark, milk, or white chocolate.
Add extra graham cracker crumbs or crushed s’mores cookies for a more intense s’mores flavor.
Store cookies in an airtight container at room temperature for up to 5 days or refrigerate for up to a week.
Frozen dough can be baked from frozen with added time.