Pumpkin Spice Rice Krispie Treats

5 from 2 votes

These pumpkin spice rice krispie treats are golden, chewy, and warmly spiced throughout, with real pumpkin puree and pumpkin pie spice woven into every bar.

Prep Time30

Cook Time15

Additional Time1

Total Time1 45

Course: Desserts, Snack

Cuisine: American

Servings:

Calories: 71kcal

Author: Emily Rider

Equipment

1 9x9 Pan (or 8x8 for taller squares)
1 Large saucepan or pot
1 spatula (greased)

Ingredients

3 tablespoons salted butter 42 grams
¼ cup pumpkin puree 60 grams, 100 percent pure pumpkin
10 ounces mini marshmallows 283 grams
¼ teaspoon vanilla extract 1 gram
1 teaspoon pumpkin pie spice 2 grams
⅛ teaspoon sea salt 1 gram
6 cups crispy rice cereal 165 grams

For the Optional Drizzle:

2 ounces white chocolate or butterscotch chips 57 grams
1 to 4 tablespoons heavy whipping cream 15 to 60 grams, added one teaspoon at a time for desired consistency

Instructions

Prepare the pan – butter a 9x9 inch pan generously or line with parchment leaving an overhang on both sides, then lightly grease the parchment.
Melt the butter and pumpkin – in a large saucepan over medium-low heat, melt the butter until foamy around the edges. Whisk in the pumpkin puree until smooth and warmed through, about 1 minute.
Melt the marshmallows – add the mini marshmallows and stir constantly until completely melted and glossy, about 3 to 5 minutes. Keep the heat on medium-low throughout.
Add the flavorings – remove from heat. Stir in the vanilla extract, pumpkin pie spice, and sea salt until even and fragrant. Rest off the heat for 5 to 10 minutes before adding the cereal.
Fold in the cereal – add the crispy rice cereal and fold gently with a greased spatula until every piece is coated.
Press into the pan – scrape the mixture into the prepared pan and press evenly with greased hands or a greased spatula all the way to the corners.
Rest and set – cover loosely and rest at room temperature for 1 full hour.
Slice – run a buttered knife around the edges, then cut into 24 squares, wiping and re-buttering the blade after each cut.
Drizzle, optional – melt the white chocolate or butterscotch chips with the heavy cream in 30-second intervals until smooth. Drizzle over the set bars and let set for 10 to 15 minutes before serving.

Video

Notes

Medium-low heat only – high heat causes the marshmallow sugar to overcook and the finished bars will set hard rather than chewy. Keep the heat gentle throughout the entire melt.

Cool before adding cereal – rest the marshmallow mixture off the heat for 5 to 10 minutes before the cereal goes in. Adding cereal too soon causes it to soften and lose its crunch before the bars set.

Grease everything – grease the spatula and your hands before pressing the bars into the pan. The mixture is sticky and will tear if pressed with dry hands.

Storage – store in an airtight container at room temperature for up to 1 week with parchment between layers. Freeze individually wrapped for up to 1 month.

Nutrition