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Vegetarian • Gluten free • Serves 12


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
  • 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.

  • Ngoc Hoang

    pumpkin Rice Krispie 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.

  • Samantha Jo

    Pumpkin treats

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