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Pumpkin Pie Rice Krispies Treats

A delightful treat that encapsulates the essence of pumpkin pie with sweet marshmallows, crisp rice cereal, and autumn spices.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Treats
  • 6 cups Rice Krispies cereal
  • 1 cup mini marshmallows Mini marshmallows melt beautifully.
  • 3 tablespoons unsalted butter
  • 1 cup pumpkin puree Use pure pumpkin puree, not pie filling.
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1 pinch salt
  • ½ cup chopped nuts (walnuts or pecans) Optional for added crunch.
For the Topping (optional)
  • ½ cup white chocolate chips or caramel sauce Drizzle over cooled treats.
  • 1 teaspoon cinnamon For garnish.

Method
 

Preparation
  1. In a large saucepan, melt the butter over low heat. Once melted, add in the marshmallows, stirring occasionally until completely melted and creamy.
  2. Stir in the pumpkin puree, pumpkin pie spice, vanilla extract, and a pinch of salt. Mix until well combined and the mixture is smooth, about 2 minutes.
  3. Remove the saucepan from heat. Gradually fold in the Rice Krispies cereal until all cereal is evenly coated with the pumpkin mixture.
  4. If using, add in the chopped nuts and gently mix.
  5. Line a 9×13-inch baking dish with parchment paper or grease it with a little butter. Pour the mixture into the dish and press down firmly to pack it evenly.
  6. Allow the treats to cool for at least 30 minutes before cutting them into squares or rectangles.
  7. If desired, melt the white chocolate chips and drizzle over the cooled treats or drizzle with caramel sauce. Sprinkle a light dusting of cinnamon on top.

Notes

These treats can be stored in an airtight container at room temperature for up to five days but are best enjoyed fresh. They can also be frozen tightly wrapped for up to three months.