Buttery, gooey, and soft, these Pumpkin Spice Rice Krispie Treats have just the right amount of sweet and pumpkin spice flavor. Top these perfect fall treats with a white chocolate drizzle and serve them up for dessert or snacks.
My husband and kid are both big pumpkin spice fans, and always cheers when the pumpkin spice goodies start flooding the stores. I made these pumpkin spice rice krispie treats for them and they gave the thumbs up that these treats hit the spot for that pumpkin spice craving. These fall rice krispie treats have that perfect cozy feeling!
Ingredients For Pumpkin Spice Rice Krispie Treats
You only need a few easy ingredients to make these yummy fall Pumpkin Spice Rice Krispie Treats. Nothing funky, but premixed pumpkin pie spice can save you a little time measuring out the spices.
If you love rice krispie treats, you also need to try these gooey Peanut Butter Chocolate Rice Krispie treats too. They are always a crowd-pleaser, and come together super fast.
- 6 Cups Puffed Rice Cereal – You can use the Original Rice Krispie Cereal or a store brand.
- ¼ Cup Canned Pumpkin – fresh pumpkin puree can also be used
- 4 Tablespoon Butter
- 1 Bag Marshmallows– You need 10-12 ounces of marshmallows or about 6 to 6 1/2 cups. This marshmallow converstion chart can help. Use fresh marshmallows as hard marshmallows will affect how hard your finished marshmallow square is in the end.
- 1 Teaspoon Pumpkin Pie Spice– You can also use 1/2 teaspoon of cinnamon, 1/4 teaspoon of nutmeg, and 1/4 teaspoon of ginger in place of pumpkin pie spice. You can also throw in 1/8 teaspoon of allspice if you have it to add a touch more savory fall flavor, but they are delicious without.
- ½ Teaspoon Vanilla Extract
- ½ Cup White Chocolate Chips
- Orange Gel Food Coloring optional
Pumpkin no bake cheesecake bites are another delicious treat you should try. Creamy pumpkin pie full of pumpkin spice flavor, then wrapped in white chocolate makes a super delicious dessert bite!
How To Make Pumpkin Spice Rice Krispie Treats
- Butter a 9×9 inch pan or line with parchment paper. You can also use cooking spray on the pan. Make sure you cover the entire pan in a thin layer of oil or they will stick to pan.
- Blot pumpkin on a stack of paper towels to remove some of the moisture and make your finished treat chewier. This really helps all pumpkin recipes, and I use this same technique drying the pumpkin in my pumpkin snickerdoodles and chewy oatmeal pumpkin cookies.
- In a large saucepan melt the butter over medium heat. Add the pumpkin puree and stir until mixed.
- Turn the heat to low. Add marshmallows to the pan and continue stirring frequently until you have melted marshmallows in the pan.
- Add in pumpkin pie spice and quickly stir until mix. If you prefer a deeper orange color for your Rice Krispie Treats, add a few drops of orange food coloring at this step also.
- Turn off the heat and let the mixture cool for just a minute to thicken a little. Fold in rice krispies into the pumpkin marshmallow mixture until mixed.
- Gently press mixture into prepared pan with a silicone spatula, then allow the mixture to fully cool (I recommend cooling for 30 minutes.) If you try to drizzle white chocolate on these treats before they are cool the chocolate may melt off. If you try to slice these treats too soon before they have cooled they may start falling apart.
- Place white chocolate chips in a small bowl. Microwave at fifty percent power for 30 seconds to a minute at a time. Stir in between and keep heating and stirring about every 30 seconduntil the white chocolate is melted.
- Place the white chocolate in a piping bag or strong zip-top bag. Snip the corner of the bag and gently drizzle the white chocolate across the Rice Krispies treats.
- Allow to cool again before cutting. Slice into squares and enjoy!
Variations Ideas, Swaps and FAQ
- Use Chocolate For The Drizzle– Swapping in regular chocolate for the white chocolate drizzle can be equally delicious. Chocolate and pumpkin go together nicely. I suggest trying dark chocolate or semi-sweet chocolate and the krispie treat is already pretty sweet.
- Add Mini Chocolate Chips– If melting and drizzling isn’t your thing, you can totally sprinkle chocolate chips (or white chocolate chips) on the top of the rice krispie treats. I find a “mini” chip works best for this or chopping up regular size chips. Add your chips right after pressing the mixture in the pan. I don’t recommend mixing the chocolate chips into the marshamallow square mixture as it tends to just cause the chocolate chips to melt away and makes them harder to taste.
- Use Pumpkin Spice Chocolate– Have you seen the pumpkin spice chocolate chips in stores? I have just started seeing these baking chips pop up in grocery stores though I’m not finding them easily online yet. If you have spotted this chocolate too, you can totally use some of these baking chips for a drizzle on top of your treats.
- Decorate With Candy Corn– You can add candy corn, mellowcreme pumpkins or fun sprinkles to the top of these rice krispie treats right after you add the white chocolate drizzle to make them feel even fancier.
- Shape Your Treats Like Cute Little Pumpkins– Instead of placing the rice krispier treat mixture in a pan, place a little oil on your hands and shape the treats into round pumpkins. Add a tootsie roll or a small piece of a thin pretzel stick in the top for the stem. Here is an example that uses a regular rice krispie recipe (not pumpkin spice flavored) to turn them into round pumpkin rice krispie treats.
Do I Really Need To Dry The Pumpkin?
Blotting the pumpkin with paper towels will change the amount of moisture in the rice krispie treats. The less moisture the pumpkin has, the more chewy your finished treats will be.
Is it possible to make these Rice Krispie treats without drying the pumpkin? Yes, but if you happen to have a more water-filled pumpkin puree your treats may be gooier and less chewy.
The amount of moisture can vary from pumpkin to pumpkin, and therefore can change depending on the can of pumpkin you happened to buy. So one can of pumpkin puree may have more or less moisture than another which can affect your finished recipe.
How Do I Keep Rice Krispie Treats Fresh?
Store Rice Krispie Treats in an airtight container or in a zip-top bag on the counter for 2-3 days. If you store rice krispie treats in the fridge, let them come to room temperature before eating so the marshmallow can soften.
You can freeze these krispie treats, start by letting them cool completely (including the chocolate drizzle) and cutting them into squares. Once cool wrap them individually in freezer paper. You can store them for up to three months or so in the freezer. Defrost them on the counter before eating.
How Do I Keep Rice Krispie Treats From Getting Hard?
Heating the marshmallows over too high of heat can make the sugar caramelize too much which can cause hard marshmallow squares. It’s worth it to take the extra minute and heat the marshmallows over low heat.
Pressing the cereal and marshmallow mixture too tightly into the pan can also cause treats to be a little too hard. Carefully press the mixture into the greased pan but don’t press down super hard.
More Recipes You Will Love
Pumpkin Dump Cake– This easy cake is half pumpkin pie, half cake and super easy. Made with cake mix and has very little hands-on time, you just need to mix, dump and bake!
Chewy Oatmeal Pumpkin Spice Cookies– Sink your teeth into these chewy oatmeal and pumpkin cookies full of delicious pumpkin spice.
Pumpkin Pie Dip– This quick, cool and creamy dessert dip is packed with pumpkin spice flavor, and great for adding to a dessert charcuterie board.
Pumpkin Chocolate Chip Cookies– These soft and gooey cookies are dotted with chocolate chips and have such a delicious pumpkin spice flavor that is super delicious.
No Bake Chocolate Oat Bars– If you are a fan of easy no-bake style desserts, these chocolate oat bars are one to try! Don’t let them fool you, they are soft and chewy with a layer of chocolate peanut butter in the center. Yum!
Pumpkin Spice Rice Krispie Treats
Ingredients
- 6 cups Rice Krispies cereal Or other puffed rice cereal
- ¼ cup pumpkin puree Canned pumpkin works just fine in this recipe
- 4 tablespoon butter Plus extra to grease the pan if not using parchment paper.
- 6 cups mini marshmallows
- 1 teaspoon pumpkin pie spice
- ½ teaspoon vanilla extract
- ½ cup white chocolate chips
- orange gel food coloring optional
Instructions
- Butter a 9×9 inch pan or line with parchment paper.
- Blot pumpkin on a stack of paper towels to remove some of the moisture and make your finished treat chewier.
- In a large saucepan melt four tablespoons of butter over medium heat. Add the pumpkin puree and stir until mixed.
- Turn the heat to low. Add marshmallows to the pan and continue stirring frequently until marshmallows are melted.
- Add in pumpkin pie spice and quickly stir until mix. If you prefer a deeper orange color for your Rice krispie Treats, add a few drops of orange food coloring at this step also.
- Turn off the heat and let the mixture cool for just a minute to thicken. Fold in rice krispies into the pumpkin marshmallow mixture until mixed.
- Gently press mixture into prepared pan with a silicone spatula, then allow the mixture to fully cool (I recommend cooling for 30 minutes, see notes.)
- Place white chocolate chips in a small bowl. Microwave at fifty percent power for 30 seconds to a minute at a time. Stir in between and keep heating and stirring in 30 seconds at a time until the white chocolate is melted.
- Place the white chocolate in a piping bag or strong zip-top bag. Snip the corner of the bag and gently drizzle the white chocolate across the Rice Krispies treats.
- Allow to cool again before cutting. Slice into squares and enjoy!
Notes
- If you try to drizzle white chocolate on these treats before they are cool, the chocolate may melt off. If you try to slice these treats too soon before they have cooled they may start falling apart. Make sure to let the treats cool until they are cool to the touch before slicing or decorating.
- You can also use 1/2 teaspoon of cinnamon, 1/4 teaspoon of nutmeg, and 1/4 teaspoon of ginger in place of pumpkin pie spice. You can also throw in 1/8 teaspoon of allspice if you have it to add a touch more savory fall flavor, but they are delicious without.
- You can also use cooking spray on the pan. Make sure you cover the entire pan in a thin layer of oil or they will stick to pan.
Nutrition
Did You Make This?
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