Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.

2. Cream the Butter and Sugars:

In a large mixing bowl, use a hand or stand mixer to cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.

3. Add Wet Ingredients:

Mix in the pumpkin puree, egg, and vanilla extract until well combined. The mixture may look slightly curdled due to the moisture from the pumpkin; this is normal.

4. Mix the Dry Ingredients:

In a separate bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing.

5. Fold in Mix-Ins:

Gently fold in the chocolate chips, mini marshmallows, and graham cracker pieces, ensuring they are evenly distributed throughout the dough.

6. Shape the Cookies:

Using a spoon or cookie scoop, drop dough balls onto the prepared baking sheet, spacing them about 2 inches apart. For extra flair, press additional marshmallows, chocolate chips, or graham cracker crumbs on top of each dough ball.

7. Bake:

Bake the cookies for 12-14 minutes, or until the edges are golden brown. The centers may look slightly underdone but will set as they cool.

8. Cool and Serve:

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Serve warm for a gooey, s’mores-like experience.