Here’s what nobody tells you about pumpkin spice Rice Krispie treats – they’re somehow better than regular Rice Krispie treats, which I didn’t think was possible. You take an already perfect snack, add pumpkin puree and fall spices, and suddenly you’ve got something that tastes like autumn in chewy, marshmallow form. I made these on a random Tuesday last October and ate half the pan before dinner. No shame.
I brought these to a Halloween party expecting them to be the backup snack nobody touches. Wrong. They were gone in 20 minutes while elaborate cupcakes sat there looking pretty but ignored. One person asked if I’d bought them from some fancy bakery. Lady, I made these in one pot in under 15 minutes. The Rice Krispie treat is the most democratizing dessert – anyone can make them and they always work.
Best part? They taste like pumpkin pie met Rice Krispie treats and had a delicious autumn baby. The pumpkin flavor is there but not overwhelming. The spices are warm and cozy. And they’re still chewy and satisfying like Rice Krispie treats should be.
Why These Beat Regular Rice Krispie Treats
Regular Rice Krispie treats are great, don’t get me wrong. But they’re also kind of boring for a holiday party. These pumpkin spice treats bring seasonal flavor without requiring any actual baking or complicated techniques. It’s still the same dump-and-stir method you’ve been doing since childhood, just with better flavor.
I made these for my office potluck where people usually bring store-bought cookies and sad veggie trays. These were the first thing to disappear. My coworker who “doesn’t like pumpkin spice anything” tried one to be polite and ended up eating three. When you can convert the pumpkin spice haters, you’ve made something special.
Here’s why you need these treats:
- Takes literally 15 minutes from start to finish
- Uses one pot and one pan – minimal cleanup
- Actually tastes like fall, not artificial pumpkin flavoring
- Chewy, gooey, satisfying texture everyone loves
- Way cheaper than buying fancy fall desserts
- Kids can help make them – genuinely easy family activity
Plus these work for people who claim they don’t have time to bake. This isn’t baking. This is melting marshmallows and stirring. If you can boil water, you’re overqualified for this recipe :/
What You Need for Pumpkin Spice Rice Krispie Treats
For the Treats
This is the classic formula with autumn upgrades.
Base Ingredients:
- Rice Krispies cereal (6 cups)
- Mini marshmallows (10 oz bag – about 5 cups)
- Butter (3 tablespoons – use real butter, not margarine)
- Pumpkin puree (¼ cup – not pumpkin pie filling, just plain pumpkin)
- Vanilla extract (1 teaspoon)
Spice Blend:
- Ground cinnamon (1½ teaspoons)
- Ground ginger (½ teaspoon)
- Ground nutmeg (¼ teaspoon)
- Ground cloves (⅛ teaspoon – tiny amount, big impact)
- Or just use 2 teaspoons pumpkin pie spice if you have it
Why these ingredients work: The pumpkin puree adds moisture and flavor without making everything soggy. The spices create that fall flavor everyone craves. Mini marshmallows melt faster and more evenly than large ones.
Substitutions that work:
- Brown butter instead of regular for nuttier flavor
- Honey or maple syrup (2 tablespoons) for extra sweetness
- Sweet potato puree instead of pumpkin – tastes nearly identical
- Gluten-free Rice Krispies if needed
For Decoration (Optional But Fun)
- White chocolate chips or candy melts (for drizzling)
- Orange sanding sugar or sprinkles
- Cinnamon sugar for dusting
- Candy corn (if you’re into that)
- Crushed graham crackers on top
The treats taste great plain but decorations make them more festive for parties.
Equipment You Actually Need
- Large pot or saucepan
- 9×13 inch baking pan
- Parchment paper or cooking spray
- Spatula for stirring
- Butter or cooking spray for pressing down
That’s it. No mixer, no oven, no complicated tools.
How to Make Pumpkin Spice Rice Krispie Treats
Step 1: Prep Your Pan
Line a 9×13 inch pan with parchment paper or spray it generously with cooking spray. Make sure you get the corners and edges – these treats are sticky and will fight you if the pan isn’t properly greased.
If using parchment, leave overhang on two sides so you can lift out the whole slab later for easier cutting.
Step 2: Melt the Marshmallows
Melt butter in a large pot over medium-low heat. Once melted, add your pumpkin puree and spices. Stir for about a minute until fragrant and well combined.
Add marshmallows and stir constantly until completely melted and smooth. This takes 3-5 minutes. Don’t walk away or you’ll burn the marshmallows. Stay with it and keep stirring.
Once smooth and melted, remove from heat and stir in vanilla extract.
Pro tip: The mixture will look slightly orange from the pumpkin. This is correct. Don’t panic thinking you added too much.
Step 3: Add the Cereal
Working quickly, dump in all the Rice Krispies cereal. Fold and stir with a spatula until every piece is coated with the marshmallow mixture. Be thorough – you don’t want dry cereal pockets.
The mixture will be thick and sticky. This is normal. Power through it. Your arm will get a workout but it’s worth it.
Step 4: Press Into the Pan
Dump the mixture into your prepared pan. Use a buttered spatula or buttered hands to press it down evenly. Don’t press too hard or they’ll be dense instead of light and chewy.
Critical technique: Butter your hands or spatula generously. The mixture is incredibly sticky. Without butter, you’ll be peeling marshmallow off your hands for 10 minutes.
Press just firmly enough to make an even layer, not so hard you’re compacting it into a brick.
Step 5: Let Them Set
Let the treats cool at room temperature for about 30 minutes until completely set. Don’t try to cut them warm or they’ll fall apart into a sticky mess.
If you’re impatient, stick the pan in the fridge for 15 minutes to speed up the setting process.
Step 6: Cut and Decorate
Once set, use the parchment overhang to lift the whole slab onto a cutting board. Cut into squares or rectangles with a sharp knife. For cleaner cuts, spray the knife with cooking spray between cuts.
If decorating, melt white chocolate and drizzle over the top. Add sprinkles, sanding sugar, or whatever decorations while the chocolate is still wet so they stick.
Or keep them simple – they’re delicious either way. These pumpkin spice Rice Krispie treats don’t need elaborate decorations to be good.
Store in an airtight container at room temperature for up to 3 days. Don’t refrigerate – they get hard and lose that perfect chewy texture.
Creative Variations Worth Trying
Brown Butter Pumpkin Treats
Brown the butter before adding marshmallows. The nutty flavor combined with pumpkin spice is next level. Takes an extra 5 minutes but absolutely worth it.
Chocolate Chip Pumpkin Treats
Fold in ½ cup mini chocolate chips after mixing in the cereal. The chocolate-pumpkin combo is classic for a reason. Let the mixture cool slightly before adding chips so they don’t completely melt.
Maple Pecan Pumpkin Treats
Replace vanilla with maple extract and fold in ½ cup chopped pecans. Tastes like fancy fall dessert but still has that Rice Krispie treat ease.
White Chocolate Pumpkin Treats
Melt ½ cup white chocolate chips and fold into the marshmallow mixture before adding cereal. Creates a richer, sweeter version.
Pumpkin Cheesecake Treats
Add 2 oz softened cream cheese to the melted marshmallow mixture. Stir until smooth. Creates a tangy cheesecake element that plays well with pumpkin spice.
Caramel Pumpkin Treats
Drizzle caramel sauce over the top after cutting. Sprinkle with flaky sea salt. The sweet-salty-pumpkin combo is dangerous.
Pumpkin Spice Rice Krispie Treats
Equipment
- large pot or saucepan
- 9×13-inch baking pan
- Parchment paper or cooking spray
- Spatula for stirring and pressing
- Sharp Knife for cutting bars
Ingredients
- 6 cups Rice Krispies cereal
- 10 oz mini marshmallows (about 5 cups)
- 3 tbsp butter
- ¼ cup pumpkin puree
- 1 tsp vanilla extract
- 1½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ⅛ tsp ground cloves
- white chocolate chips or candy melts (optional for drizzle)
- orange sanding sugar, sprinkles, or cinnamon sugar (optional for topping)
- candy corn or crushed graham crackers (optional garnish)
Instructions
- Line a 9×13 inch pan with parchment paper or spray with nonstick spray. Leave parchment overhang for easier cutting.
- In a large pot, melt butter over medium-low heat. Stir in pumpkin puree and spices. Cook for 1 minute until fragrant.
- Add marshmallows and stir constantly until melted and smooth. Remove from heat and stir in vanilla.
- Quickly stir in cereal and fold until fully coated. Mixture will be thick and sticky.
- Transfer mixture to prepared pan. Use a buttered spatula or greased hands to press evenly into the pan. Don’t press too firmly or treats will be dense.
- Let set at room temp for 30 minutes or chill in fridge for 15 minutes. Then lift out and cut into squares or rectangles.
- Optional: Melt white chocolate and drizzle over bars. Top with sprinkles or sanding sugar while chocolate is wet.
Notes
Nutrition
Frequently Asked Questions
My Rice Krispie treats came out hard instead of chewy – what happened?
You either overheated the marshmallows or pressed them too firmly into the pan. Keep heat at medium-low and stir constantly. Press gently when forming – just enough to make them even, not so hard you’re compacting them.
Can I make these pumpkin spice Rice Krispie treats ahead of time?
Yes. Make them up to 3 days ahead and store in an airtight container at room temperature. They actually stay fresh better than regular Rice Krispie treats because the pumpkin adds moisture.
The pumpkin puree made my treats too soft and sticky – why?
You probably used pumpkin pie filling instead of plain pumpkin puree. Pie filling has added sugar and moisture. Use plain pumpkin puree only. Also make sure you’re measuring accurately – ¼ cup, not more.
Can I double this recipe?
Yes, but use a larger pan or two 9×13 pans. Don’t try to make a thicker layer in the same pan – they won’t set properly in the middle and will be gooey.
My treats stuck to the pan and fell apart – help?
Your pan wasn’t greased enough. These are stickier than regular Rice Krispie treats because of the pumpkin. Use generous amounts of cooking spray or butter the pan really well. Parchment paper is even better.
Do these taste strongly of pumpkin?
No. The pumpkin flavor is subtle and works more as a vehicle for the spices. You get warm fall flavors, not overwhelming pumpkin. People who hate pumpkin usually like these because they’re not pumpkin-forward.
