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Pumpkin Rice Krispie Treats are the perfect fall twist on the classic treat! These cereal treats are soft, gooey, and have the best pumpkin spice flavor; one bite and you’ll feel like you need a cozy sweater and a latte.
Rice Krispie Treats are a classic recipe we absolutely love – soft and gooey with some crunch – I can never get enough. They’re easy to make and even easier to flavor – and this is my fall version of that classic treat. Grab a sweater and a Pumpkin Spice Latte and enjoy these delicious treats!
Why You’ll Love This Recipe
- I’ve been making this base rice krispie treat for so many years and it’s loved by all!
- These have tons of warm spices that taste like fall
- They taste like pumpkin without actual pumpkin; no soggy krispie treats here!
Pumpkin Rice Krispie Treats Ingredients
- Marshmallows: You can use regular, or mini marshmallows. As long as you have the right amount that is called for, either kind fine.
- Rice Krispie Cereal: You can use any flavor or brand of crispy rice cereal, but I used regular to focus on the pumpkin spice flavor.
- Butter: I typically use unsalted butter.
- Spices: To get the perfect fall flavor, I used pumpkin pie spice and cinnamon!
- To add even more flavor, we’re making these with brown butter.
- Now, I know you’ll ask: Why is there no pumpkin puree? After numerous attempts at making a cereal treat with actual pumpkin, I didn’t like any of the results. They were too soft or the wetness of the pumpkin made the cereal soggy. So I decided to make these with just pumpkin pie spice. You don’t miss the pumpkin, I promise.
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Dorothy’s Testing Notes
- Make sure your cereal and marshmallows are not stale, because if your ingredients are stale, the treats will be as well.
- When you press down the Rice Krispie treats, spray wax paper with nonstick cooking spray so you can press without it sticking to your hands.
- Let the treats firm completely before cutting so they do not fall apart.
Pumpkin Rice Krispie Treats Recipe
Video
Ingredients
- 9 cups (237g) Rice Krispies Cereal
- 15 ounces (424g) mini marshmallows
- 8 tablespoons (113g) unsalted butter
- 2 teaspoons pumpkin pie spice
- ½ teaspoon ground cinnamon
- 1 teaspoon (15ml) vanilla extract
Instructions
- Line a 9×13-inch pan with foil or parchment and spray with nonstick cooking spray.
- Measure out cereal and place in a large bowl.
- To brown the butter: Melt the butter in a large pot over medium low heat. Cook, stirring often, until the butter foams and turns light amber in color.
- Add the marshmallows and stir until melted. Remove from heat and stir in pumpkin pie spice, ground cinnamon, and vanilla extract.
- Add cereal and stir to coat with the marshmallow mixture. Immediately pour into prepared pan. Press firmly to compact. Tip: spray wax paper with nonstick cooking spray so you can press without it sticking to your hands.
- Let set until firm then slice into bars. Store in an airtight container for up to 3 days. To freeze, let cool completely then cut into bars and wrap each individual bar in wax paper and freeze in an airtight container for up to 3 months.
Notes
- Use any flavor Rice Krispies cereal.
- You can use any size marshmallows just make sure to use 15 ounces.
- These stay extra gooey but will get stale if not stored properly.
- Only use FRESH marshmallows and not-stale cereal for best results.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Fun Kid Version
It’s easy to make a pumpkin shaped cereal treat – add some orange food coloring to the marshmallow mixture. Press into a pan but instead of letting them set, cut into equal bars and form each one into a sphere (pumpkin shape). I use parchment paper or wax paper to help form the treat without getting sticky hands. Then use candy to make tootsie roll stems and green m&m leaves.
Or, press into two 9×9-inch pans so they’re thinner and use a pumpkin shape cookie cutters to cut shapes (like my Mickey Mouse Rice Krispie treats) and coat them with white chocolate or decorate them like a jack-o-lantern for a Halloween party.
How to make Pumpkin Rice Krispie Treats
- Brown butter adds so much flavor to cereal treats. You want the butter to be a deep amber color (not burnt).
- Once all the ingredients are stirred toghether you press them in a 9×13-inch pan. I like to use wax paper to help me compact them into bars.
When I make any kind of Rice Crispy treats, I use the wax packaging from the box of cereal to press the mixture into the pan. Just put your hand inside the paper, use and throw away when done.
FYI The brownie recipe has the rice krispie treat recipe in it when you open it. I’m really interested in that brownie recipe. Thanks for your recipes!
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