Pumpkin Spice Rice Krispie Treats

Pumpkin Spice Rice Krispie Treats bring the flavors of Fall to your favorite sweet treat! Super easy to make and a unique holiday dessert everyone will love!

Pumpkin Spice Rice Krispie Treats

Yields: 12-15 treats (using a 9×9 inch pan)

Prep Time: 15 minutes | Cool Time: 1 hour 20 minutes

Ingredients:

  • Nonstick Cooking spray
  • 3 Tablespoons unsalted butter
  • ¼ cup pumpkin puree
  • 1 (10 oz.) bag mini marshmallows
  • ¼ teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon group nutmeg
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon salt
  • 6 cups crispy rice cereal
  • 2 oz. white chocolate

Pumpkin Spice Rice Krispie Treats

Directions:

1. Choose your desired size baking pan (I used a 9×9, but for thinner treats use 11×7 or 13×9) and spray generously with nonstick cooking spray.

Pumpkin Spice Rice Krispie Treats

2. In a large saucepan, melt butter over medium heat. Stir in pumpkin puree and cook until warmed through. Fold in marshmallows, stirring frequently until melted. Remove from heat and stir in vanilla, cinnamon, nutmeg, cloves,and salt.

3. Let marshmallow mixture cool at room temperature for 20 minutes (cooling helps avoid soggy treats). Add the crispy rice cereal and stir until combined.

Pumpkin Spice Rice Krispie Treats

4. Pour mixture into a prepared baking pan, spread out evenly and gently press down with a rubber spatula. Refrigerate to set for at least 1 hour. Cut into squares and drizzle with melted white chocolate, if desired.

Store in an airtight container for up to one week.

Pumpkin Spice Rice Krispies

Want More Pumpkin Themed Recipes?

Pumpkin Spice Rice Krispie Treats

Yield: 15
Prep Time: 15 minutes
Additional Time: 1 hour 20 minutes
Total Time: 1 hour 35 minutes

Ingredients

  • Nonstick Cooking spray
  • 3 Tablespoons unsalted butter
  • ¼ cup pumpkin puree
  • 1 (10 oz.) bag mini marshmallows
  • ¼ teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon group nutmeg
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon salt
  • 6 cups crispy rice cereal
  • 2 oz. white chocolate

Instructions



    1. Choose your desired size baking pan (I used a 9x9, but for thinner treats use 11x7 or 13x9) and spray generously with nonstick cooking spray.



    2. In a large saucepan, melt butter over medium heat. Stir in pumpkin puree and cook until warmed through. Fold in marshmallows, stirring frequently until melted. Remove from heat and stir in vanilla, cinnamon, nutmeg, cloves,and salt.

    3. Let marshmallow mixture cool at room temperature for 20 minutes (cooling helps avoid soggy treats). Add the crispy rice cereal and stir until combined.



    4. Pour mixture into a prepared baking pan, spread out evenly and gently press down with a rubber spatula. Refrigerate to set for at least 1 hour. Cut into squares and drizzle with melted white chocolate, if desired.

Nutrition Information:
Yield: 15 Serving Size: 1
Amount Per Serving: Calories: 87Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 7mgSodium: 80mgCarbohydrates: 12gFiber: 0gSugar: 4gProtein: 1g

Did you make this recipe?

Did you make this recipe? Tag me on Instagram (@VeraSweeney) so I can see your wonderful creation! I would love to see your dish.

About Me


Check out Vera Sweeney's media kit here.

Subscribe to Lady and the Blog

Looking for weekly updates? Want to receive every recipe, free printable, and contest notification? I would love to have you part of my newsletter community.

.