Buttery, gooey, and soft, these Pumpkin Spice Rice Krispie Treats have just the right amount of sweet and pumpkin spice flavor. These fall Rice krispie treats have that perfect cozy feeling!
Ingredients
6cupsRice Krispies cerealOr other puffed rice cereal
¼cuppumpkin pureeCanned pumpkin works just fine in this recipe
4tablespoonbutterPlus extra to grease the pan if not using parchment paper.
Butter a 9x9 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 vanilla, then quickly stir until mixed. 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.