Pumpkin Pie Rice Krispies Treats
I’m always searching for new spins on old favorites. Pumpkin Pie Rice Krispies Treats? Definitely one of my fall go-tos.
They blend sweet, crunchy Rice Krispies with cozy pumpkin pie spice and just enough real pumpkin to give you that autumn vibe. These are so quick and easy—I can whip up a batch for a party, a holiday snack, or just because I need something sweet.
Every bite is like pumpkin pie, but with that crispy, gooey thing I crave. It’s a simple twist on a classic, and honestly, it nails the whole fall dessert thing without much effort.
Why I Love Them
These treats just scream fall to me. The smell of pumpkin spice? Instantly puts me in the mood for sweaters and chilly air.
They’re easy, too. No oven needed, so I don’t have to heat up the kitchen on a busy day.
Soft, gooey marshmallow meets crunchy cereal. That combo never lets me down.
Sometimes I’ll top them with whipped cream or a drizzle of white chocolate. That extra bit makes them taste even more like pumpkin pie—but, you know, crispy.
When I’m in a rush and need a dessert for a party or school thing, these are my backup plan. People always seem to appreciate a break from the usual snacks.
Making these always gives me a bit of nostalgia, too. I love sharing them during the holidays—there’s just something about it.
Equipment
I don’t like complicated setups. Here’s what I use every time I make Pumpkin Pie Rice Krispies Treats.
Mixing Bowl
A big bowl is a must for getting the cereal coated just right.
Saucepan
Medium size does the trick for melting butter and marshmallows.
Spatula or Spoon
A sturdy spatula or wooden spoon is best for mixing. Nonstick ones make cleanup easier, trust me.
Baking Pan
I line an 8×8 or 9×13 pan with parchment or grease it lightly. That way, nothing sticks and cleanup is a breeze.
Every now and then, I use cookie cutters for fun shapes. Not necessary, but it does make them look extra cute.
Ingredients
I like to get all my ingredients ready before I start. It just makes things go smoother.
Here’s everything I use:
- 6 cups Rice Krispies cereal
- 1 bag (10 oz) mini marshmallows
- 3 tablespoons unsalted butter
- 1/4 cup canned pumpkin puree
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
Sometimes I’ll toss a small handful of white chocolate chips on top. Why not?
The canned pumpkin puree is what gives these that real fall flavor. It’s just so easy to work with, too.
If I’m craving a bigger spice kick, I add a bit more pumpkin pie spice. But honestly, the recipe as written works great for that classic taste.
Instructions
First things first: I melt 3 tablespoons of butter in a big pot over low heat. Once that’s melted, in go one 10 oz bag of mini marshmallows, and I stir until it’s all smooth.
Next, I mix in 1/2 cup pumpkin puree and 1 teaspoon pumpkin pie spice. I keep stirring so it all blends together nicely.
Then I take the pot off the heat. I pour in 6 cups of Rice Krispies cereal and stir gently, making sure every bit gets coated.
Using a buttered spatula or wax paper, I press the mixture into a 9×13-inch pan lined with parchment. I try not to press too hard—so they stay soft, not tough.
I let them cool for about 30 minutes. Once they’re set, I cut them into squares with a sharp knife.
If I’m feeling fancy, I’ll drizzle some melted white chocolate on top or sprinkle with cinnamon. Totally optional, but it’s a nice touch.
Equipment
- Medium saucepan
- Optional: Microwave-safe bowl (if adding white chocolate drizzle)
Ingredients
- 6 cups Rice Krispies cereal
- 10 ounces Mini marshmallows 1 bag
- 3 tablespoons Unsalted butter
- 1/4 cup Canned pumpkin puree
- 1/2 teaspoon Pumpkin pie spice
- 1/2 teaspoon Ground cinnamon
- 1/4 teaspoon Salt
- 1/2 teaspoon Vanilla extract
- Optional: 1/4 cup White chocolate chips melted (for drizzle)
- Optional: Cooking spray or parchment paper to prevent sticking
Instructions
- In a medium saucepan over low heat, melt 3 tablespoons of butter.
- Add the 10-ounce bag of mini marshmallows. Stir continuously until fully melted and smooth.
- Stir in 1/4 cup pumpkin puree, 1/2 teaspoon pumpkin pie spice, 1/2 teaspoon ground cinnamon, 1/4 teaspoon salt, and 1/2 teaspoon vanilla extract. Mix until fully combined.
- Remove from heat and gently stir in 6 cups of Rice Krispies cereal. Mix until the cereal is evenly coated.
- Line a 9×13-inch baking pan with parchment paper or lightly grease it with cooking spray.
- Press the cereal mixture into the prepared pan using a buttered spatula or wax paper. Press gently to keep the treats soft.
- Let the treats cool for at least 30 minutes at room temperature.
- Once set, cut into 12 squares using a sharp knife.
- Optional: Drizzle with melted white chocolate or sprinkle with extra cinnamon before serving.
Substitute
Ever find yourself missing an ingredient? Happens to me. Luckily, there are a bunch of easy swaps for Pumpkin Pie Rice Krispies Treats.
No pumpkin puree? Sweet potato puree works. The taste is a bit different—still good, though.
If I’m out of pumpkin pie spice, I’ll use cinnamon and nutmeg. Sometimes I throw in a pinch of ginger for something extra.
For the cereal, I’ve swapped in puffed rice or even cornflakes when Rice Krispies aren’t around. The texture changes, but it holds together just fine.
Here’s a quick table of swaps I use:
| Ingredient | Substitute |
|---|---|
| Pumpkin Puree | Sweet Potato Puree |
| Pumpkin Pie Spice | Cinnamon & Nutmeg |
| Rice Krispies | Puffed Rice/Cornflakes |
| Marshmallows | Mini Marshmallows |
| Butter | Margarine |
Need a dairy-free option? Vegan butter and dairy-free marshmallows work great. No one will even notice the difference.
Sometimes I’ll toss in chopped nuts or chocolate chips for a little extra crunch or sweetness. Just a handful—nothing wild.
What Can Go Wrong?
Sometimes my treats end up a bit sticky. Too much marshmallow, and suddenly the bars are chewy instead of crispy.
Measuring carefully usually keeps me out of trouble, but I’ll admit, I’ve eyeballed it before and paid the price.
If I heat the marshmallows or butter for too long, things can get weirdly hard. Overcooking just makes the treats tough and dry, which is never the goal.
I try to set a timer, but sometimes I forget and then, well, lesson learned.
Here’s a quick list of common problems:
- Bars too soft: Too many marshmallows or not enough cereal
- Bars too dry: Overcooked mixture
- Pumpkin spice flavor missing: Not enough spice or too much rice cereal
It’s surprisingly easy to forget a key step. If I skip greasing my pan or spoon, the mixture sticks to everything and cleanup is a nightmare.
I really think the treats taste best when I let them cool all the way. If I get impatient and cut them too soon, they just fall apart or look kind of lumpy. Patience is tough, but it pays off with this recipe!
