Pumpkin Spice Rice Krispie Treats Recipe

Pumpkin Spice Rice Krispie Treats take the deliciousness of the traditional treats and add in pumpkin puree and pumpkin spice for fall flavor!

Not only do these pumpkin flavored treats satisfy all your fall cravings, but they’re so quick and easy to make. It’s just original recipe you find on the back of the box with spices you probably already have in your pantry thrown in.

Fall flavored spices like cinnamon, ginger and cloves make the treats scream autumn!

I do have one important tip to share before you get started. Since the recipe calls for real pumpkin to be combined with the melted marshmallow, it makes the mixture more dense than the original recipe. 

Be sure to let the pumpkin and marshmallow mixture cool down as the recipe instructs before stirring in the rice krispies. Otherwise your treats will become soggy.

My family loves these treats. And I mean, who can blame them? Seriously, who can say no to all that ooey gooey marshmallowy goodness or delicious pumpkin flavor that screams “FALL IS HERE!”?

Pumpkin Spice Rice Krispie treats are also the perfect for holiday get togethers, classroom celebrations and even tailgate parties. If you want another shareable pumpkin treat, you can also try my pumpkin muffins with cream cheese swirl recipe.

This recipe calls for canned pumpkin, but if you want to start with a fresh pumpkin, you can use this recipe to make your own pumpkin puree in the Instant Pot. 

Pumpkin Spice Rice Krispie Treats Recipe

Ingredients Needed:
(See recipe card below for amounts and instructions.)

• Nonstick Cooking spray
• unsalted butter
• pumpkin puree
• mini marshmallows
• vanilla extract
• ground cinnamon
• ground nutmeg
• ground cloves
• salt
• crispy rice cereal
• white chocolate

NOTE: While this recipe calls for adding cinnamon, nutmeg and cloves, you can simply add 1 teaspoon of Pumpkin Pie Spice blend in place of the individual spices. You can learn how to make your own pumpkin pie spice mix here.

How to Make Pumpkin Spice Rice Krispie Treats:

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.

Combine cinnamon, nutmeg, cloves and salt in a small bowl and set aside.

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 and spice mixture.

Let marshmallow mixture cool at room temperature for 15 minutes (cooling helps avoid soggy treats).

Add the crispy rice cereal and stir until combined.

Pour mixture into prepared baking pan, spread evenly and gently press down with a rubber spatula or wax paper.

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.

If you’re in the mood for more pumpkin treats recipes, be sure to check these out too:

• Moist Pumpkin Chocolate Chip Muffins
• Pumpkin Cheesecake Crescents
• Oatmeal Pumpkin Chocolate Chip Cookies

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Yield: 16

Pumpkin Spice Rice Krispie Treats

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Pumpkin Spice Rice Krispie Treats take the deliciousness of the traditional treats and add in pumpkin puree and pumpkin spice for fall flavor!

Prep Time 30 minutes

Additional Time 1 hour

Total Time 1 hour 30 minutes

Ingredients

• Nonstick Cooking spray
• 3 TBSP unsalted butter
• 1/4 cup pumpkin puree
• 1 10 oz bag mini marshmallows
• 1/4 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/8 tsp ground cloves
• 1/8 tsp salt
• 6 cups crispy rice cereal
• 2 oz white chocolate

Instructions

1. Spray a 9x9 pan generously with nonstick cooking spray.

2. Combine cinnamon, nutmeg, cloves and salt in a small bowl and set aside.

3. In a large saucepan, melt butter over medium heat.

4. Stir in pumpkin puree and cook until warmed through.

5. Fold in marshmallows, stirring frequently until melted.

6. Remove from heat and stir in vanilla and spice mixture.

7. Let marshmallow mixture cool at room temperature for 15 minutes (cooling helps avoid soggy treats).

8. Add the crispy rice cereal and stir until combined.

9. Pour mixture into prepared baking pan, spread evenly and gently press down with a rubber spatula or wax paper.

10. Refrigerate to set for at least 1 hour. Cut into squares and drizzle with melted white chocolate, if desired.

11. Store in an airtight container for up to one week.

Notes

While this recipe calls for adding cinnamon, nutmeg and cloves, you can simply add 1 teaspoon of Pumpkin Pie Spice blend in place of the individual spices.

Nutrition Information:

Yield:

16

Serving Size:

1
Amount Per Serving: Calories: 136Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 6mgSodium: 90mgCarbohydrates: 26gFiber: 0gSugar: 13gProtein: 1g

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