Pumpkin Spice Rice Krispie Treats
These Pumpkin Spice Rice Krispie Treats are a cozy fall twist on a classic! Chewy, crispy, and bursting with warm pumpkin spice flavor.
Servings: 12 servings
Ingredients
- 3 tablespoons Unsalted Butter high-quality
- 10 oz Mini Marshmallows 1 package
- 1 teaspoon Pumpkin Spice cinnamon, nutmeg, ginger, and clove blend
- 6 cups Rice Krispies Cereal classic crispy rice cereal
- 1/2 cup Canned Pumpkin Puree not pumpkin pie filling
- 1/4 teaspoon Vanilla Extract
- 1/4 teaspoon Salt
Instructions
- Lightly grease your 9x13 inch baking dish with nonstick spray or line it with parchment paper.
- In a large saucepan over low heat, melt 3 tablespoons of unsalted butter.
- Add the entire 10 oz package of mini marshmallows to the melted butter and stir continuously until completely melted and smooth, about 3-4 minutes.
- Remove the saucepan from heat and stir in 1/2 cup canned pumpkin puree, 1 teaspoon pumpkin spice, 1/4 teaspoon vanilla extract, and 1/4 teaspoon salt until fully incorporated and smooth.
- Add 6 cups of Rice Krispies cereal to the pumpkin marshmallow mixture and gently fold with a spatula until evenly coated.
- Transfer the mixture to the prepared pan and press evenly using a buttered spatula or wax paper without compacting too tightly.
- Allow the mixture to cool completely at room temperature for about 1 hour. Once set, cut into squares and serve.
Equipment
- Large Saucepan
- Wooden spoon or silicone spatula
- 9x13 inch Baking Dish
- Nonstick Cooking Spray or Parchment Paper
- Measuring cups and spoons
Notes
- Press the mixture gently to keep treats light and crispy instead of dense.
- Toast Rice Krispies cereal lightly before mixing for extra flavor.
- Adjust the pumpkin spice amount to taste for a subtle or bolder spice flavor.
- Store treats in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Freeze individual squares wrapped in plastic for up to 2 months and thaw before serving.