Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

Cream together ½ cup of softened unsalted butter, ¾ cup of brown sugar, and ¼ cup of granulated sugar until light and fluffy, about 2-3 minutes.

Add in 1 cup of pumpkin puree, 1 large egg, and 1 teaspoon of vanilla extract to the creamed mixture. Mix until smooth.

Whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of pumpkin pie spice, and a pinch of salt in a separate bowl.

Blend the dry mixture with the wet ingredients, stirring just until combined and slightly sticky.

Fold in 1 cup of chocolate chips, 1 cup of mini marshmallows, and 1 cup of broken graham cracker pieces into the dough.

Drop portions of the dough onto the prepared baking sheets, leaving about 2 inches between each ball.

Bake for 12-14 minutes until edges are golden brown and centers are soft.

Let cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.