These Pumpkin Rice Krispie Treats have both pumpkin puree and pumpkin spice mixed straight into these classic cereal treats. Not only are they ooey gooey, but also have the perfect crunch from the cereal!
These pumpkin rice krispies are made with real pumpkin and have a cinnamon flavored cream drizzled over the top.
They are perfect pumpkin treats and taste so much like pumpkin pie!
Looking for more rice krispie treat recipes? Then check out these: maple rice krispies, s'mores rice krispies, and these strawberries and cream!
Why You'll Love This Easy Recipe
- It's 100% no bake.
- If desired, you could cut them into a pumpkin shape.
- They'd be perfect at a Halloween party or as a Thanksgiving dessert.
- Each bite you can taste the pumpkin.
- They are a fun twist on a classic rice krispie!
I have been so excited to share these tasty treats with you. Pumpkin is one of my favorite ingredients to work with, and now we see them paired with rice krispie cereal. Yum!
Expert Baking Tips
- Baking Pan: Line your 8x8-inch baking pan with parchment paper and then non-stick spray.
- Blotting Pumpkin: Do this to eliminate the moisture. Measure out your pumpkin puree and place it in a bowl. Use a folded paper towl and press into the pumpkin repeatedly to extract the moisture. Do this at least 3 times, or until the amount of moisture on the paper towel is very minimal.
- Parchment Paper: Use a piece of parchment paper lightly sprayed with non-stick spray to evenly press down the Rice Krispies into the prepared baking dish.
Ingredients Needed
Here are some notes on the ingredients we'll be using. For the full ingredients list, look at the recipe card below.
- Butter: Be sure to use unsalted butter.
- Pumpkin Puree: Not to be confused with pumpkin pie filling for they are not the same.
- Pumpkin Pie Spice: Either store-bought or homemade (simply combine 1/2 tsp of cinnamon, 1/4 tsp ground ginger, 1/8 tsp ground nutmeg, and 1/8 tsp ground cloves to make 1 tsp of homemade pumpkin pie spice).
- Rice Cereal: Feel free to use either the name brand of Rice Krispies or a generic brand. The only difference I have found is the generic brand doesn't stay crunchy as long, but the flavor is exactly the same.
Instructions
Here are the step by step instructions on how to make these pumpkin spice rice krispie treats.
Step 1: Melt the butter. In a large pot over medium-low heat, melt the butter. Once melted, add the mini marshmallows and stir occasionally until completely melted.
Step 2: Mix in the pumpkin. Remove the pot from the heat and mix in the pumpkin puree, pumpkin spice, and salt into the marshmallow mixture.
Step 3: Add the cereal. Add the Rice Krispie cereal and gently fold together using a wooden spoon until evenly coated.
Step 4: Press into baking pan. Spoon the mixture into the prepared pan and use a piece of parchment paper that's been sprayed with non-stick spray to press it down into an even layer.
Step 5: Make the glaze. In a small bowl, mix together the powdered sugar, heavy whipping cream, and cinnamon until combined. Then, drizzle over the cooled bars.
Storing Tips
Although they're best consumed within 1-2 days, they will last up to 3 days in an airtight container at room temperature.
Frequently Asked Questions
You can leave it out and just use the pumpkin pie spice.
If you want, you could add rolo candy, white chocolate chips, candy corn, orange or green m&m to the top of the rice krispie treats as they're cooling. This would be a fun idea to serve them that way at Halloween parties.
To get a deeper orange color, you could add a few drops of food coloring into the melted marshmallows. Then you could use a cookie cutter in the shape of a pumpkin to make cute little pumpkins.
If you made this recipe, please leave a comment and star rating below. I love hearing from you! Also, please tag me on Instagram and check out my Pinterest for even more recipe ideas.
It brings me so much joy to see you make my recipes. 🙂
Happy Baking!
More Pumpkin Recipes
Pumpkin Rice Krispie Treats
Equipment
- 8x8 inch baking pan
- Large Pot
- Parchment paper
Ingredients:
Pumpkin Rice Krispie Treats
- 3 tablespoons unsalted butter
- 10 ounce bag mini marshmallows
- 3 tablespoons pumpkin puree, blotted (see note below)
- 1 teaspoon pumpkin pie spice
- ⅛ teaspoon salt
- 5 ½ cups rice krispie cereal
Cinnamon Cream Glaze
- ¼ cup powdered sugar
- 1 tablespoon heavy whipping cream
- ¼ teaspoon ground cinnamon
Instructions:
- Line an 8x8-inch baking pan with parchment paper and then non-stick spray. Set aside.
Pumpkin Rice Krispie Treats
- In a large pot over medium-low heat, melt the butter. Once melted, add the mini marshmallows and stir occasionally until completely melted.
- Remove the pot from the heat and mix in the pumpkin puree, pumpkin pie spice, and salt.
- Add the Rice Krispie cereal and gently fold together using a wooden spoon until evenly coated.
- Spoon the mixture into the prepared pan and use a piece of parchment paper that's been sprayed with non-stick spray to press it down into an even layer. Wait about 20 minutes for the bars to cool before making the glaze.
Cinnamon Cream Glaze
- In a small bowl mix together the powdered sugar, heavy whipping cream, and cinnamon. Put the glaze into a small sandwhich bag, cutting a small hole in the corner, and drizzle it over the cooled Rice Krispie bars.
- Slice them into 16 small bars or 9 large bars. Keep any leftover bars in an airtight container on the counter for up to 3 days.
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