Pumpkin Pie Rice Krispie Treats combine the cozy flavors of fall with the irresistible crunch of a classic favorite. These bars are a delightful twist, blending creamy pumpkin spice with gooey marshmallow and crisp cereal for a treat that’s both nostalgic and fresh. Ready in just 1 hour, they’re perfect for satisfying your autumn cravings or impressing guests at any gathering. The soft, chewy texture paired with warm spices like cinnamon and nutmeg creates a comforting bite that feels like a hug in every square.
With a prep time of 30 minutes, these treats are surprisingly simple to make yet taste like you’ve spent hours in the kitchen. The rich pumpkin flavor shines through, balanced by the sweetness of marshmallows and the satisfying snap of Rice Krispies. Whether you’re baking for a holiday party or just treating yourself, these bars are a crowd-pleaser that’s as fun to make as they are to eat. One bite, and you’ll be hooked on this seasonal twist on a beloved classic.
Ingredients for Pumpkin Pie Rice Krispie Treats
- 3 Tablespoons unsalted butter
- 1/4 cup canned pumpkin puree (or fresh)
- 1 (10 ounce) bag mini marshmallows
- 1/4 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/8 teaspoon salt
- 6 cups crispy rice cereal
- 4 oz white chocolate (Ghirardelli recommended)
- Optional: 24 mellowcreme pumpkins for decoration
Step-by-Step Instructions
- Prepare the pan: Generously spray a 9×13-inch baking pan (or 11×7-inch for thicker treats) with non-stick spray. Set aside.
- Melt the butter: In a large saucepan, melt the butter over medium-low heat.
- Add pumpkin: Stir in the pumpkin puree and cook until warmed through.
- Melt marshmallows: Fold in the mini marshmallows, stirring frequently until almost completely melted.
- Season the mixture: Stir in the vanilla, cinnamon, nutmeg, ginger, cloves, and salt. Remove from heat.
- Cool the mixture: Allow the marshmallow mixture to cool for 20 minutes or until it reaches room temperature (this prevents soggy treats).
- Add cereal: Gently fold in the crispy rice cereal until fully combined.
- Press into pan: Pour the mixture into the prepared pan. Use a spatula sprayed with non-stick spray to evenly spread and gently press the mixture without packing it down.
- Set and cut: Let the treats set for about 30 minutes, then cut into squares.
- Decorate: Melt the white chocolate and drizzle it over the treats. Add mellowcreme pumpkins or other decorations if desired.
- Store: Keep in an airtight container for up to one week. Enjoy!
Creative Topping Ideas for Pumpkin Pie Rice Krispie Treats
Take your treats to the next level with fun and festive toppings! In addition to the optional mellowcreme pumpkins, try drizzling caramel sauce or dark chocolate for a richer flavor. For a crunchy twist, sprinkle crushed pecans or graham cracker crumbs on top before the chocolate sets. These small additions can make your treats even more irresistible!
Perfect Serving Suggestions for Any Occasion
These Pumpkin Pie Rice Krispie Treats are perfect for fall gatherings, Halloween parties, or even Thanksgiving dessert tables. Serve them on a platter with seasonal decorations like autumn leaves or mini pumpkins for a festive touch. Pair them with a warm cup of apple cider or pumpkin spice latte for a cozy treat that everyone will love.
Storage Tips to Keep Your Treats Fresh
Store your treats in an airtight container at room temperature for up to one week. If you’re making them ahead of time, you can also freeze them for up to a month—just layer them between sheets of parchment paper to prevent sticking. When ready to enjoy, let them thaw at room temperature for about 15 minutes.
Recipe Variations to Mix It Up
Feel free to get creative with this recipe! Swap the white chocolate for milk chocolate or butterscotch chips for a different flavor profile. You can also add dried cranberries or chopped walnuts to the mixture for extra texture. For a gluten-free version, use your favorite gluten-free crispy rice cereal.
Time-Saving Tips for Busy Bakers
To save time, prep your ingredients ahead of time by measuring out the spices and cereal. If you’re in a rush, skip the white chocolate drizzle and simply press the mellowcreme pumpkins directly onto the treats. Using a pre-sprayed baking pan or parchment paper can also make cleanup a breeze!
Pumpkin Pie Rice Krispie Treats Recipe
Ingredients
Canned Pumpkin Puree (or fresh)
- 3 Tablespoons unsalted butter
- 1/4 cup canned pumpkin puree (or fresh)
- 1 bag mini marshmallows 10 ounce
- 1/4 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/8 teaspoon salt
- 6 cups crispy rice cereal
- 4 oz white chocolate I prefer Ghirardelli
- optional: 24 mellowcreme pumpkins
Instructions
- Generously spray a 9×13-inch baking pan with non-stick spray. I used an 11×7-inch baking pan because I like thicker treats—go with your preference. Set pan aside.
- In a large saucepan, melt butter over medium-low heat. Add the pumpkin puree and continue to cook until it is warmed through. Fold marshmallows, stirring frequently until almost completely melted. Stir in vanilla, cinnamon, nutmeg, ginger, cloves, and salt, and then remove from heat.
- Allow the marshmallow mixture to cool for 20 minutes or until it is at room temperature (failure to cool the mixture will result in soggy Rice Krispie treats). Add the cereal and stir until combined.
- Pour mixture into prepared baking pan and gently spread out evenly. I sprayed the back of a large spatula with non-stick spray and gently pressed the mixture without packing it down. Allow to set for about 30 minutes before cutting into squares. Melt white chocolate and drizzle on top.
- Store in an airtight container up to one week. You could even cut these treats into pumpkin shapes or decorate with regular candy corns. Enjoy!