If you’re looking for an easy fall dessert that brings together cozy spices and childhood nostalgia, these Pumpkin Spice Rice Krispie Treats are just the thing.
Soft, chewy, and lightly spiced with pumpkin pie seasoning and real pumpkin puree, they’re a festive twist on the classic marshmallow cereal bar.
Perfect for fall gatherings, bake sales, or an afternoon treat after a trip to the pumpkin patch.
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For even more homemade flavor, try making your own Pumpkin Pie Spice Blend to keep on hand all season long.
If you’d like to start from scratch, you can also whip up a batch of our Homemade Pumpkin Purée or even take these bars to the next level with Homemade Vanilla Marshmallows. Each one adds a little extra cottage-made charm to your fall baking.
Why You’ll Love This Recipe
Perfect fall treat! Easy to follow recipe ❤️
~ Christina
Ingredients
Tip: For an extra homemade touch, you can use our Pumpkin Spice Seasoning Blend, Creamy Homemade Pumpkin Puree, or even swap in Homemade Fluffy Vanilla Marshmallows (cut into small pieces) instead of store-bought. Each one adds a little extra cottage charm to these festive bars.
Featured Video
Pumpkin Spice Rice Krispie Treats Recipe (Easy and No Bake)
Join me on YouTube and learn how to make these cozy, no-bake Pumpkin Spice Rice Krispie Treats — sweet, simple, and full of autumn charm. 🍂
From Scratch Note: If you’d like to make this recipe completely homemade, you can puff sorghum at home in a dry cast iron skillet for a light, crunchy texture similar to cereal. Sorghum pops like tiny popcorn and gives a rustic twist to these bars. While puffing rice at home requires special equipment to get that classic cereal texture, sorghum is an easy and fun option for a from-scratch version.
Recipe Tips
Use mini marshmallows: They melt quicker and more evenly for the best chewy texture. If using homemade marshmallows, cut them into smaller pieces so they melt evenly.
Cool before adding cereal: Let the marshmallow mixture rest for about 5-10 minutes so the cereal stays crisp instead of soggy.
Keep the heat low: Medium-low heat prevents the marshmallows from getting too hard.
Don’t press too firmly: Spread the mixture gently into the pan so you don’t crush the cereal.
Optional homemade swaps: Try our Pumpkin Pie Spice Blend, Homemade Pumpkin Purée, or Vanilla Marshmallows for a fully cottage-made version. For a true from-scratch twist, puff sorghum at home instead of using cereal.
Storage made simple: Store in an airtight container for up to a week, with parchment between layers to prevent sticking.
Instructions
- Grease the pan: Butter a 9×9-inch pan or line it with parchment for easy lift-out, then lightly grease the parchment. Set the pan aside near the stove.
- Melt the butter: Warm the butter in a large saucepan over medium-low heat until fully melted and foamy around the edges. Keep the heat gentle to prevent scorching.
- Stir in the pumpkin: Whisk in the pumpkin puree until smooth and warmed through. Add the marshmallows and stir constantly until completely melted and glossy.
- Remove from heat: Take the pan off the burner and immediately stir in vanilla, pumpkin pie spice, and salt. Mix until the mixture is even and fragrant. Let this cool for 5-10 minutes before mixing in the cereal. This prevents your cereal from becoming soggy.
- Add the cereal: Pour in the crispy rice cereal and gently fold until every piece is coated. Work quickly so the mixture stays pliable.
- Spread the mixture: Scrape into the prepared pan and press it down evenly with clean greased hands or a greased spatula. Aim for a level surface all the way to the corners.
- Cover and rest: Cover the pan and let the bars sit at room temperature for 1 hour. This helps them set for clean slices.
- Cut into squares: Run a buttered knife around the edges, then cut into neat squares. Wipe and re-butter the knife as needed for smooth cuts.
- Optional drizzle: Melt 2 oz white chocolate or butterscotch chips with 1 tablespoon heavy cream until smooth, then drizzle over the bars. Add more cream, a teaspoon at a time, if needed for a thinner drizzle.
- Serve and enjoy: Let the drizzle set, then lift out the slab with the parchment and serve. Store leftovers airtight at room temperature.
Note: For clean, bakery-style squares, use a sharp knife coated with nonstick spray or lightly buttered before slicing.
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Similar Recipes
Another favorite from my kitchen to yours, where the seasons guide the table and every meal is an act of love — may this recipe become a favorite in your kitchen too.
With gratitude & love,
Emily
Pumpkin Spice Rice Krispie Treats
Equipment
- 1 9×9 Pan (or 8×8 for taller squares)
- 1 Large saucepan or pot
- 1 Spatcula (greased)
Ingredients
- 3 tbsp Salted or Unsalted Butter (42g)
- ¼ cup Pumpkin Puree (60g)
- 10 oz Marshmallows (283g)
- ¼ tsp Vanilla Extract (1g)
- 1 tsp Pumpkin Pie Spice Seasoning (2g)
- ⅛ tsp Sea Salt (1g)
- 6 cups Crispy Rice Cereal (165g)
- 2 oz White Chocolate melted for drizzle topping (57g)
- 2 oz Butterscotchm Chips melted for drizzle topping (57g)
- 2-4 tbs Heavy whipping cream for melted drizzle topping (30-60g)
Instructions
- Grease the pan: Butter a 9×9-inch pan or line it with parchment for easy lift-out, then lightly grease the parchment. Set the pan aside near the stove.
- Melt the butter: Warm the butter in a large saucepan over medium-low heat until fully melted and foamy around the edges. Keep the heat gentle to prevent scorching.
- Stir in the pumpkin: Whisk in the pumpkin puree until smooth and warmed through. Add the marshmallows and stir constantly until completely melted and glossy.
- Remove from heat: Take the pan off the burner and immediately stir in vanilla, pumpkin pie spice, and salt. Mix until the mixture is even and fragrant. Let this cool for 5-10 mins before adding in the cereal. This prevents your ceral from becoming sof=ggy.
- Add the cereal: Pour in the crispy rice cereal and gently fold until every piece is coated. Work quickly so the mixture stays pliable.
- Spread the mixture: Scrape into the prepared pan and press it down evenly with clean greased hands or a greased spatula. Aim for a level surface all the way to the corners.
- Cover and rest: Cover the pan and let the bars sit at room temperature for 1 hour. This helps them set for clean slices.
- Cut into squares: Run a buttered knife around the edges, then cut into neat squares. Wipe and re-butter the knife as needed for smooth cuts.
- Optional drizzle: Melt 2 oz white chocolate or butterscotch chips with 1 tablespoon heavy cream until smooth, then drizzle over the bars. Add more cream, a teaspoon at a time, if needed for a thinner drizzle.
- Serve and enjoy: Let the drizzle set, then lift out the slab with the parchment and serve. Store leftovers airtight at room temperature.
Video
Notes
Nutrition
Did you make this recipe?
If you gave it a try and loved it, I’d be so grateful if you came back to leave a 5 “⭐️” rating. Use the buttons below to share, comment, or connect—I truly enjoy seeing and celebrating your beautiful bakes.
Emily Rider
Cottage lifestyle blogger and home miller with 25+ years of freshly milled flour & sourdough experience.
Sharing cozy homemade recipes that help you enjoy the seasons and savor the beauty of everyday cottage living.
Prefect fall treat! Easy to follow recipe ❤️
Thank you for your feedback! We are glad to hear that you enjoyed the pumpkin spice Rice Krispie treats recipe and found it easy to follow. It’s a great treat to enjoy during the fall season.