Pumpkin Spice Rice Krispie Treats

This Rice Krispie Treat recipe is about to become one of your new favorite Halloween Treats! Everyone loves an average Rice Krispie treat – ooey gooey rice krispies melted with butter and marshmallows, YUM! This delicious Fall twist includes pumpkin puree and warm spices such as nutmeg, allspice and cinnamon. The key to success with using the pumpkin puree is allowing the mixture to completely cool to room temperature before adding the rice krispies. A yummy finishing touch, if you so desire, would be a drizzle of dark chocolate on top! 

Pumpkin Spice Rice Krispie Treats
Serves 12
These Pumpkin Spice Rice Krispie Treats have a delicious Fall twist with pumpkin puree and warm spices like nutmeg, cinnamon and allspice.
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  1. 3 tablespoons unsalted butter
  2. 1/4 cup canned pumpkin puree
  3. 1 (10 ounce) bag mini marshmallows plus one cup
  4. 1/4 teaspoon pure vanilla extract
  5. 1/4 teaspoon ground cinnamon
  6. Pinch of allspice
  7. Pinch of freshly grated nutmeg
  8. Pinch of kosher salt
  9. 6 cups crispy rice cereal
  1. Butter a 9x13-inch baking dish.
  2. In a heavy saucepan, melt butter over medium-low heat. Add the pumpkin puree and continue to cook until it is warmed through. Fold in 10 ounces of the marshmallows, stirring frequently until almost completely melted. Stir in vanilla, cinnamon, allspice, nutmeg, and salt, and remove from heat.
  3. Allow the marshmallow mixture to cool 10 minutes; fold in the remaining cup of marshmallows. Continue to cool the mixture for another 20 to 25 minutes until it is room temperature (failure to cool the mixture will result in soggy rice crispy treats.) Add the puffed rice cereal and stir, using a silicone spatula, until combined.
  4. Press the mixture into the greased rectangular baking dish. Let set for 30 minutes before cutting and serving.
  1. This recipe calls for a 9x13-inch dish but you could also use an 8x11-inch baking dish if you like your treats to be a bit taller.
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