Pumpkin Spice Rice Krispie Treats Recipes
When fall rolls in, I start craving those cozy, sweet flavors. Pumpkin spice is one of my favorite ways to add a seasonal twist to treats I already love.
Pumpkin spice rice krispie treats are a simple way to bring autumn flavors to a classic, crowd-pleasing snack.
These treats use real pumpkin spice, so every bite has a little cinnamon, nutmeg, and cloves. I get to enjoy the sticky, chewy goodness of rice krispie treats, but with a special fall touch.
This is an easy, no-bake recipe that anyone can make at home.
Making these treats is perfect for sharing at parties or school events. Or honestly, just enjoying at home on a cool day.
If you love pumpkin spice or just want to try something new this season, this recipe is for you.
Why I Love Them
Pumpkin spice rice krispie treats are one of my favorite fall snacks. The warm flavors just remind me of autumn and cozy evenings.
I like how easy they are to make. I can whip them up fast after school or right before a bake sale.
These treats have a festive touch that looks fun on the table. When I bring them to Halloween parties, they’re always popular.
Pumpkin rice krispie treats make my kitchen smell amazing. I get the classic treat, but with a new twist for fall.
Equipment
To make my pumpkin spice Rice Krispie treats, I like to keep a few simple tools on hand. Having the right equipment makes the whole process smoother and easier.
Here’s what I use:
- A large saucepan for melting butter and marshmallows
- A sturdy mixing spoon or spatula
- A 9×13 inch baking pan for shaping the treats
- Parchment paper to line the pan
- Nonstick cooking spray for extra release power
I always spray the baking pan with nonstick cooking spray, then line it with parchment paper. This helps the treats come out easily when I’m ready to cut them.
If I don’t have parchment paper, a good layer of nonstick spray usually works. Sometimes I use a silicone spatula to press the mixture, since it doesn’t stick as much.
Each item helps make cleanup easier too, which I really appreciate. With just these basics, I’m always set to whip up a batch.
Ingredients
When I make pumpkin spice Rice Krispie treats, I like to keep things simple and easy to find. Here are the main ingredients I use for my recipe:
Key Ingredients Table
| Ingredient | Amount | Notes |
|---|---|---|
| Rice Krispies cereal | 6 cups | You can use crispy rice cereal too |
| Mini marshmallows | 5 ½ cups | Regular size also works |
| Butter | 4 tablespoons | Salted or unsalted |
| Pumpkin pie spice | 1 ½ teaspoons | Or pumpkin spice blend |
| Vanilla extract | 1 teaspoon | Adds nice flavor |
| White chocolate chips | ½ cup (optional) | For topping or mixing in |
I usually use mini marshmallows because they melt quickly. Sometimes I use regular marshmallows if that’s what I have.
Butter is important for flavor and helps with melting the marshmallows. Salted butter brings out the spices, but unsalted butter works if you want less salt.
Pumpkin pie spice is what gives the treats their warm, fall taste. If you like, you can add a little extra for more flavor.
I sometimes mix in white chocolate chips or sprinkle them on top while the treats are still warm.
These ingredients are easy to find in any grocery store. I like to gather everything first, so making the treats goes smoothly.
Instructions
First, I like to gather all my ingredients so I have everything ready.
I start by melting the unsalted butter in a large saucepan over low heat. Once the butter’s melted, I add the mini marshmallows.
I stir until the marshmallows are melted and smooth.
Next, I sprinkle in the pumpkin pie spice and pour in the vanilla extract if I have it. I keep mixing so the flavor spreads evenly through the melted marshmallows.
Once everything is well mixed, I remove the pan from the heat. I quickly add the Rice Krispies cereal, stirring until all the pieces are coated.
I transfer the mixture into a greased 9×13-inch pan. I use a spatula or wax paper to press the mixture down gently, making sure it is even.
I let the treats cool for at least 30 minutes, then I cut them into squares. They stay soft and chewy, and the pumpkin spice gives them extra flavor.
If I want a little extra, I sometimes drizzle melted white chocolate on top before they set.
Ingredients
- 6 cups Rice Krispies cereal
- 5 ½ cups mini marshmallows
- 4 tablespoons butter salted or unsalted
- 1 ½ teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- ½ cup white chocolate chips optional
Instructions
- Line a 9×13-inch baking pan with parchment paper and spray with nonstick cooking spray. Set aside.
- In a large saucepan over low heat, melt the butter.
- Add the mini marshmallows and stir until completely melted and smooth.
- Stir in the pumpkin pie spice and vanilla extract. Mix well to evenly distribute the spices.
- Remove from heat and immediately add the Rice Krispies cereal. Stir until all the cereal is evenly coated.
- Transfer the mixture to the prepared pan. Use a spatula or parchment paper to press it down evenly into the pan.
- (Optional) While still warm, sprinkle or press in the white chocolate chips for added sweetness.
- Let the treats cool at room temperature for at least 30 minutes.
- Once set, cut into squares and serve.
- Store in an airtight container for up to 2 days for best freshness.
Nutrition
Substitute
Sometimes I run out of an ingredient and need a quick swap. Here are some easy substitutes for pumpkin spice Rice Krispie treats.
- If I don’t have pumpkin puree, I use canned pumpkin instead. Both give the treats a moist, pumpkin flavor.
- No pumpkin pie spice? I mix ground cinnamon, ground nutmeg, ground ginger, and a pinch of ground cloves to get similar results.
For those who want extra sweetness, white chocolate or a white chocolate drizzle can be added on top. Sometimes I drizzle on melted chocolate or mix in chocolate chips.
If I want a fun color, a drop of orange food coloring in the marshmallow mix makes the treats look even more festive. Sprinkles or candy pumpkins can go on top for decoration.
I sometimes use a small amount of salt to balance the sweetness. It really can make the flavors stand out.
Mixing and matching these helps me make pumpkin spice Rice Krispie treats, even when I’m missing an item.
What Can Go Wrong?
Sometimes my treats turn out too sticky or too hard. If I use too much marshmallow, the bars might be super gooey.
If I use too little, they end up dry.
When I store Rice Krispie treats, I make sure to use an airtight container.
If I leave them exposed to air, they dry out and get stale very quickly.
Here are other common problems you might face:
| Problem | How It Happens | Fix |
|---|---|---|
| Treats too chewy | Too much butter or marshmallow | Use less butter |
| Soggy treats | Not enough cereal | Add more cereal |
| Treats stick to pan | Didn’t grease pan | Grease pan well |
I sometimes wonder if I can freeze pumpkin Rice Krispie treats. Turns out, you can—but the texture changes when they thaw.
They might become a bit soggy after freezing. It’s a little disappointing but not the end of the world if you’re desperate.
It’s easy to add fun toppings like pretzel sticks or a single Tootsie Roll on top.
If I add them too soon while the treats are hot, the toppings melt or just disappear inside. Timing really is everything here.
They taste best within two days.
To keep them fresh if I need to store Rice Krispie treats longer, I wrap each bar tightly in plastic wrap before putting them in my container.
This helps keep them soft and tasty for a little bit longer. Honestly, though, they rarely last that long in my house.
