Description

Redefine your autumn dessert with these Pumpkin Spice Rice Krispie Treats. This delightful fusion combines the comforting crunch of a classic no-bake treat with the aromatic flavors of fall, creating a profoundly nostalgic yet wonderfully contemporary confection. With a gooey, chewy texture, crisp rice cereal, and warm notes of cinnamon, nutmeg, and clove, these easy-to-make treats are perfect for any seasonal gathering or a moment of sweet, spiced comfort.

Ingredients

Scale

6 tablespoons (85g) unsalted butter
1 (10-ounce/283g) bag mini marshmallows
1/2 cup (120g) pumpkin puree (not pumpkin pie filling)
2 teaspoons pumpkin pie spice
1/2 teaspoon ground cinnamon (additional)
1/4 teaspoon salt
6 cups (about 150g) crispy rice cereal
1 cup mini marshmallows (for folding in, optional)
1/2 cup (85g) white chocolate chips or chopped white chocolate (for drizzle, optional)
1 teaspoon coconut oil or vegetable shortening (for drizzle, optional)
Mini candy pumpkins (for topping, optional)

Instructions

Line a 9×13-inch baking pan with parchment paper or grease it. Measure all ingredients and have tools ready for quick assembly.
In a large, heavy-bottomed pot over medium-low heat, melt the unsalted butter. Add the 10-oz bag of mini marshmallows and stir constantly until about 90-95% melted. Remove the pot from heat immediately.
Stir in the pumpkin puree, pumpkin pie spice, additional ground cinnamon, and salt. Stir vigorously until all ingredients are thoroughly combined and the mixture is smooth and takes on a pale orange hue.
Immediately add the crispy rice cereal and the extra 1 cup mini marshmallows (if using) to the pot. Fold quickly and gently until the cereal is evenly coated in the sticky pumpkin-spiced marshmallow mixture. Do not overmix.
Transfer the mixture to the prepared pan. Using a greased spatula or piece of greased parchment paper, gently but firmly press the mixture evenly into the pan. Avoid over-compacting to keep treats light and chewy.
Optional Drizzle: Melt white chocolate chips with coconut oil/shortening in 30-second intervals in a microwave-safe bowl, stirring after each, until smooth. Drizzle artistically over the treats and scatter mini candy pumpkins if desired. Let the drizzle set for 10-15 minutes.
Allow the treats to cool at room temperature for at least 1 to 2 hours, or until completely set. For quicker setting, refrigerate for 30-45 minutes.
Lift the entire slab out of the pan using the parchment overhang onto a cutting board. Cut into 12-16 squares. Serve immediately. Store any leftovers in an airtight container at room temperature for up to 4 days, placing wax paper between layers.

Notes

For cleaner cuts, lightly grease your knife with cooking spray or butter between each cut, or run it under hot water and wipe dry.
Store leftovers in an airtight container at room temperature for up to 4 days.
Avoid refrigerating them for extended periods, as this can make them hard.

Prep Time: 15 Minutes
Cook Time: 7 Minutes
Category: Dessert
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1 treat
Calories: Approx. 150-200 (will vary based on optional drizzle)
Sugar: Approx. 15-20g
Sodium: Approx. 50mg
Fat: Approx. 4-6g
Saturated Fat: Approx. 2-3g
Unsaturated Fat: Approx. 2-3g
Trans Fat: 0g
Carbohydrates: Approx. 25-30g
Fiber: Approx. 0-1g
Protein: Approx. 1-2g
Cholesterol: Approx. 10-15mg

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