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    Vegetarian, Gluten free


    • 1/4 cup Pumpkin puree, canned

    Breakfast Foods

    • 6 cups Crispy rice cereal

    Baking & Spices

    • 1/4 tsp Cinnamon, ground
    • 1/4 tsp Vanilla extract, pure


    • 3 tbsp Butter, unsalted

    Pumpkin spice rice krispies! Definitely making these next fall

    • Amy Tilidetzke

      Pumpkin Spice Rice Krispie Treats. Have a light hand with the pumkin spices. Next time will probably just use a dash of pumpkin pie spice and a dash of cinnamon.

    • Jacqueline Stambaugh

      Recipe: Pumpkin Spice Rice Krispie Treats — ... form into balls and top with Tootsie Roll or pretzel stick for a stem!

    • Elaine Snow

      Pumpkin spice rice krispie treats from The Kitchn. We're trying for Halloween with the classes.....

    • Margaux Patel

      pumpkin spice rice krisipie treats. I love different iterations of rice krispie treats!

    • Jillian Martucci

      Pumpkin Spice Rice Krispie Treats- just use vegan margarine & marshmallows!

    • Sarah H

      Pumpkin Spice Rice Krispie Treats — Recipes from The Kitchn

    • Stacy Pampuch

      Pumpkin Krispy Treats

    • Kyle Wrather

      Pumpkin Spice Rice Krispie Treats serves 12 3 tablespoons unsalted butter 1/4 cup canned pumpkin puree 1 (10 ounce) bag mini marshmallows plus one cup 1/4 teaspoon pure vanilla extract 1/4 teaspoon ground cinnamon Pinch of allspice Pinch of freshly grated nutmeg Pinch of kosher salt 6 cups puffed rice cereal Butter a 9x13-inch baking dish (or a smaller dish — see Note below). In a heavy saucepan or Dutch oven, 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. 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. Press the mixture into the greased rectangular baking dish. Let set for 30 minutes before cutting and serving. • Note: I call for a 9x13-inch dish here, but I often use an 8x11-inch because I like taller treats. Any size in this range should do.

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