Pumpkin Spice Rice Krispie Treats

5 from 2 votes

These cozy Pumpkin Spice Rice Krispie Treats are a sweet taste of autumn in every bite. With warm pumpkin puree, spiced marshmallow cream, and a drizzle of chocolate, they bring the comforting flavors of fall into a no-bake classic.

Prep Time30

Cook Time15

Additional Time1

Total Time1 45

Course: Desserts, Snack

Cuisine: American

Servings:

Calories: 104kcal

Author: Emily Rider

Equipment

1 9x9 Pan (or 8x8 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 9x9-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

Marshmallows: Mini marshmallows melt faster than large ones and will save you cooking time. Always keep the heat on medium-low, as high heat makes Rice Krispie squares turn hard and grainy.

Gently pressing the mixture: Grease your spatula or hands before gently pressing the mixture into the pan. This prevents sticking and allows for even, smooth squares.

Serving size: This recipe yields 24 squares, each weighing about 30 g. Perfectly sized for sharing at gatherings.

Storage: Store the squares in an airtight container at room temperature for up to one week. This keeps them from absorbing moisture and losing their crunch.

Freezing: For longer storage, freeze the squares. If you plan to take them out individually, wrap each piece in freezer paper, then foil, and place them into a freezer bag or container to prevent freezer odors. If serving all at once, simply freeze them together in one airtight container.

Nutrition