Pumpkin Spice Rice Krispie Treats Recipe
Introduction
These Pumpkin Spice Rice Krispie Treats are a festive twist on a classic favorite, perfect for cozy autumn gatherings. With warm spices and creamy pumpkin, they offer a delightful seasonal flavor that’s easy to make and fun to share.
Ingredients
- Nonstick cooking spray
- 3 Tablespoons unsalted butter
- 1/4 cup pumpkin puree
- 1 10 oz. bag mini marshmallows
- 1/4 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/8 teaspoon salt
- 6 cups crispy rice cereal
- 2 oz. pure white chocolate candy melts, melted (optional)
Instructions
- Step 1: Choose your desired size baking pan (a 9×9-inch works well for thicker treats; use 11×7 or 13×9-inch pans for thinner bars) and spray it generously with nonstick cooking spray. Set aside.
- Step 2: In a large saucepan over medium heat, melt the butter. Stir in the pumpkin puree and cook until warmed through, about 1-2 minutes.
- Step 3: Add the mini marshmallows to the pumpkin mixture and stir frequently until they are completely melted and smooth. Remove the pan from heat.
- Step 4: Stir in the vanilla extract, ground cinnamon, nutmeg, cloves, and salt until well combined.
- Step 5: Let the marshmallow mixture cool at room temperature for 20 minutes. This cooling step prevents soggy treats by allowing the mixture to set slightly.
- Step 6: Add the crispy rice cereal to the cooled marshmallow mixture and gently fold until the cereal is fully coated.
- Step 7: Pour the mixture into the prepared pan and spread it out evenly. Gently press down with a rubber spatula to compact the treats.
- Step 8: Refrigerate the pan for at least 1 hour to set fully. Once firm, cut into squares.
- Step 9: If desired, drizzle the treats with melted white chocolate candy melts for an extra touch of sweetness and decoration.
Tips & Variations
- Use fresh pumpkin puree rather than pumpkin pie filling to avoid added spices and sugars.
- For a nuttier flavor, add chopped pecans or walnuts to the cereal mixture before pressing into the pan.
- If you prefer a more intense spice flavor, increase the cinnamon to 1 teaspoon.
- For a glossy finish, melt the white chocolate on low heat or in short bursts in the microwave, stirring frequently.
Storage
Store these treats in an airtight container at room temperature for up to one week. If you prefer a chilled snack, keep them refrigerated. To soften refrigerated treats, let them sit at room temperature for 10-15 minutes before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned pumpkin pie filling instead of pumpkin puree?
It’s best to use plain pumpkin puree because pumpkin pie filling contains added spices, sugar, and stabilizers that can alter the flavor and texture of the treats.
How do I prevent my Rice Krispie treats from becoming too sticky or soggy?
Allowing the marshmallow mixture to cool slightly before mixing in the cereal helps prevent sogginess. Also, pressing the mixture firmly into the pan and refrigerating until set ensures they hold their shape well.
PrintPumpkin Spice Rice Krispie Treats Recipe
These Pumpkin Spice Rice Krispie Treats offer a festive twist on the classic marshmallow cereal bar, infused with warm autumn flavors like cinnamon, nutmeg, and cloves, combined with creamy pumpkin puree for a soft, delicious texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 20 minutes
- Yield: 16 squares 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Ingredients
Main Ingredients
- Nonstick cooking spray
- 3 Tablespoons unsalted butter
- 1/4 cup pumpkin puree
- 1 10 oz. bag mini marshmallows
- 1/4 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/8 teaspoon salt
- 6 cups crispy rice cereal
- 2 oz. pure white chocolate candy melts, melted (optional)
Instructions
- Prepare the Pan: Choose your desired size baking pan (a 9×9-inch pan is recommended for thicker treats). Spray it generously with nonstick cooking spray and set aside to prevent sticking.
- Melt Butter and Heat Pumpkin: In a large saucepan or Dutch oven over medium heat, melt 3 tablespoons of unsalted butter. Stir in 1/4 cup pumpkin puree and cook until warmed through to combine flavors well.
- Melt Marshmallows: Add 10 oz. mini marshmallows to the pumpkin-butter mixture. Stir frequently until marshmallows are fully melted and the mixture is smooth. Remove from heat.
- Add Spices and Flavorings: Stir in 1/4 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/8 teaspoon ground cloves, and 1/8 teaspoon salt into the melted marshmallow mixture to infuse autumn spice flavors.
- Cool the Mixture: Let the marshmallow mixture cool at room temperature for 20 minutes. Cooling helps prevent soggy treats and improves texture.
- Add Cereal and Mix: Add 6 cups of crispy rice cereal to the cooled marshmallow-spice mixture. Stir gently until the cereal is evenly coated.
- Press into Pan: Pour the mixture into the prepared baking pan. Spread it out evenly and gently press down with a rubber spatula to compact the treats without crushing the cereal.
- Refrigerate to Set: Place the pan in the refrigerator and chill for at least 1 hour to allow the treats to set firmly.
- Cut and Drizzle: Once set, cut the treats into squares. Optionally, drizzle melted white chocolate candy melts over the top for an extra touch of sweetness and decoration.
- Storage: Store the treats in an airtight container at room temperature for up to one week to maintain freshness.
Notes
- Use a 9×9 pan for thicker treats; larger pans like 11×7 or 13×9 yield thinner bars.
- Cooling the marshmallow mixture before adding cereal is key to prevent soggy treats.
- White chocolate drizzle is optional but adds a lovely finishing touch.
- Store treats in an airtight container to keep them fresh for up to one week.
- For easier cutting, refrigerate the treats until thoroughly firm.
Keywords: Pumpkin spice, Rice Krispie treats, Autumn dessert, Marshmallow treat, Fall recipe
