1-First, preheat your oven to 350°F and line your baking sheets with parchment paper to prevent sticking and ensure even baking. This preparation sets the stage for cookies that come out just right soft in the center with golden edges.

2-Next, in a large bowl, cream the softened butter, brown sugar, and granulated sugar until they’re light and fluffy; this usually takes about 2-3 minutes with a mixer. Then, beat in the pumpkin puree, egg, and vanilla extract don’t forget to add orange food coloring if you want that fun fall hue. In another bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt before gradually mixing it into the wet ingredients. Be gentle to avoid overmixing, which keeps your cookies tender.

3-Once the dough forms, fold in the chocolate chips, mini marshmallows, and graham cracker pieces for that signature s’mores twist. Use a cookie scoop to drop rounded tablespoons onto your baking sheet, spacing them 2 inches apart. Top each with extra mix-ins for extra gooeyness, then bake for 12-14 minutes. Let them cool briefly on the sheet before moving to a rack. Prep time is about 20 minutes, cook time 15 minutes, and total time 35 minutes, making it a quick project for busy days.