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
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.
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.
Store in an airtight container for up to one week.
Want More Pumpkin Themed Recipes?
Pumpkin Spice Rice Krispie Treats
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: 1Amount Per Serving: Calories: 87Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 7mgSodium: 80mgCarbohydrates: 12gFiber: 0gSugar: 4gProtein: 1g