Go Back

Pumpkin Rice Krispie Treats

Pumpkin Rice Krispie Treats combine cereal and melted marshmallows with real pumpkin puree and pumpkin pie spice. Cook the pumpkin until thick and paste-like so the squares set with a chewy texture and plenty of fall flavor.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 13 minutes
setting time 1 hour
Total Time 1 hour 23 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 170
Ingredients Equipment Method Notes

Ingredients
  

  • 4 tbsp butter unsalted
  • 0.5 cup pumpkin puree canned, not pumpkin pie filling
  • 1 package (10 oz) mini marshmallows
  • 1 tsp pumpkin pie spice
  • 0.25 tsp kosher salt
  • 1 tsp vanilla extract
  • 6 cups Rice Krispies cereal

Equipment

  • 1 9x13-inch baking dish
  • 1 6-quart pot

Method
 

  1. Line a 9x13-inch baking dish with parchment paper, leaving enough overhang to lift out the treats.
  2. Melt the butter in a 6-quart pot over low heat.
  3. Stir in the pumpkin puree and cook over medium-low heat for 5-8 minutes, stirring often, until thick and paste-like; the mixture should hold a spatula trail briefly.
  4. Add the marshmallows, pumpkin pie spice, and salt, and stir over low heat for 3-5 minutes until the marshmallows are fully melted.
  5. Remove the pot from the heat and stir in the vanilla extract.
  6. Add the Rice Krispies cereal and fold gently until evenly coated.
  7. Transfer the mixture to the prepared dish and press it into an even layer with lightly buttered hands or a buttered spatula, without packing it tightly.
  8. Let the treats set at room temperature for 1 hour.
  9. Lift the treats out by the parchment and cut into 12 squares.

Notes

Cook the pumpkin puree until thick and paste-like so the treats are not overly soft. Store airtight in the refrigerator for up to 5 days; freeze yes, for up to 2 months. For a dairy-free swap, use dairy-free butter and vegan marshmallows.