Pumpkin Rice Krispie Treats

These Pumpkin Rice Krispie Treats are the perfect fall twist on the classic gooey, crunchy snack! They’re packed with warm pumpkin spice flavors, a hint of real pumpkin, and finished with a soft, chewy texture. Whether for Halloween, Thanksgiving, or just a cozy treat, these are sure to be a hit!

Why You’ll Love This Recipe

• No-Bake & Quick: Ready in under 20 minutes!
• Perfectly Spiced: Warm cinnamon and nutmeg add a cozy fall flavor.
• Kid-Friendly & Fun: A great treat for lunchboxes, parties, or after-school snacks.
• Soft & Chewy: No dry or hard Rice Krispie treats here!

Ingredients You’ll Need

• Rice Krispies Cereal (6 cups)
• Mini Marshmallows (10 oz bag)
• Unsalted Butter (4 tbsp)
• Pumpkin Purée (¼ cup, not pumpkin pie filling)
• Vanilla Extract (1 tsp)
• Pumpkin Pie Spice (1 tsp)
• Cinnamon (½ tsp)
• Salt (¼ tsp)
• White Chocolate (½ cup, melted for optional drizzle)

Tools You’ll Need

• Large Pot
• Wooden Spoon or Spatula
• 9×13-inch Baking Dish
• Parchment Paper
• Small Microwave-Safe Bowl (for chocolate drizzle)

Let’s Make Pumpkin Rice Krispie Treats!

Step 1: Prepare the Baking Dish

1. Line a 9×13-inch baking dish with parchment paper and lightly grease with butter or non-stick spray.

Step 2: Melt the Butter & Marshmallows
2. In a large pot over medium-low heat, melt the butter.
3. Stir in the pumpkin purée, pumpkin pie spice, cinnamon, and salt. Mix well.
4. Add the mini marshmallows and stir continuously until fully melted and smooth.
5. Remove from heat and stir in vanilla extract.

Step 3: Add the Cereal
6. Gently fold in the Rice Krispies cereal, stirring until evenly coated with the marshmallow mixture.

Step 4: Press & Set
7. Transfer the mixture to the prepared baking dish. Use a greased spatula or wax paper to press it down evenly (don’t compact too much, or they’ll be hard!).
8. Let sit at room temperature for about 30 minutes to set.

Step 5: Add the White Chocolate Drizzle (Optional)
9. Melt the white chocolate in a microwave-safe bowl in 30-second intervals, stirring between each until smooth.
10. Drizzle over the Rice Krispie treats for an extra festive touch.

Step 6: Slice & Serve
11. Once set, lift from the pan and cut into squares. Enjoy!

Serving Ideas

• Fall Party Treats: Serve these at Halloween or Thanksgiving gatherings.
• With Ice Cream: Pair with a scoop of vanilla or cinnamon ice cream for a decadent dessert.
• Make Them Fun: Use cookie cutters to shape them into pumpkins, leaves, or ghosts!

Tips for the Best Rice Krispie Treats

• Low Heat is Key: Melting the marshmallows too quickly can make them hard.
• Fresh Marshmallows: Older marshmallows don’t melt as well, so use a fresh bag.
• Pumpkin Purée Trick: Too much pumpkin can make them soggy—stick to ¼ cup!
• Grease Your Hands: Lightly butter your hands when pressing the mixture to prevent sticking.

Storing & Freezing

• Store: Keep in an airtight container at room temperature for up to 3 days.
• Freeze: Wrap individually in plastic wrap and freeze for up to 1 month. Thaw at room temperature before serving.

Frequently Asked Questions

Can I use marshmallow fluff instead of mini marshmallows?
Yes! Use 7 ounces of marshmallow fluff in place of mini marshmallows.

How do I make these dairy-free?
Swap butter for dairy-free margarine and use dairy-free white chocolate (or skip the drizzle).

Can I make these extra gooey?
Yes! Just add an extra 1 cup of mini marshmallows to the mix for more chewiness.

Conclusion

These Pumpkin Rice Krispie Treats are a delicious way to enjoy the flavors of fall in a simple, no-bake treat. Whether for a family gathering, school snack, or just because—this recipe is a winner!

Try it out and let me know how they turn out!

Preparation Time: 10 minutes
Setting Time: 30 minutes
Cuisine: American

Nutritional Information (Per Serving):
Calories: 160 | Carbohydrates: 32g | Protein: 1g | Fat: 4g | Fiber: 1g | Sugar: 14g

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