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Pumpkin Spice Rice Krispie Treats Recipe

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5 from 69 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Cool the Mixture: Let the marshmallow mixture cool at room temperature for 20 minutes. Cooling helps prevent soggy treats and improves texture.
  6. 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.
  7. 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.
  8. Refrigerate to Set: Place the pan in the refrigerator and chill for at least 1 hour to allow the treats to set firmly.
  9. 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.
  10. 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

Find it online: https://topreci.com/pumpkin-spice-rice-krispie-treats-recipe/