Name: Pumpkin Pie Rice Krispies Treats
Prep time: 10 min
Cook time: 10 min
Total time: 60 min
Ingredients: 4 tbsp unsalted butter; 1 package marshmallows (10 oz or 3½ cups mini marshmallows); 3/4 cup pumpkin purée (not pumpkin pie filling); 1 tsp vanilla extract; 1 tsp ground cinnamon; 1/2 tsp ground ginger; 1/4 tsp ground nutmeg; 1 pinch ground cloves (optional); 1 pinch salt; 6 cups Rice Krispies cereal (or other crisp puffed rice cereal)

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There’s something magical when two beloved treats meet: the nostalgic crisp of Rice Krispies treats and the warm, cozy hug of pumpkin pie spices. In this recipe, I’ll take you step-by-step through how to make Pumpkin Pie Rice Krispies Treats a foolproof, festive dessert perfect for Thanksgiving, Pie Day, or any crisp autumn evening when your kitchen smells like cinnamon dreams.

Why You’ll Love This Pumpkin Pie Rice Krispies Treats Recipe

It brings Thanksgiving rice krispies vibes without baking a full pie.
It’s quick just a few minutes of prep, and no oven required (unless you like a crisp top).
Warm spices (cinnamon, nutmeg, ginger) meet gooey marshmallow and pumpkin in every bite.
These treats are adorable fall desserts you can cut into pumpkins, bars, or festive shapes.
The texture is crispy but still soft not dry or stale.

In other words: imagine biting into Thanksgiving in snack form.

Ingredients 🍂

Here’s what you’ll need (see the next section for importance/explanation):

Required ingredients

6 cups Rice Krispies cereal (or another crisp puffed cereal)
4 tablespoons unsalted butter
1 (10 oz) package marshmallows (or about 3–3½ cups mini marshmallows)
¾ cup canned pumpkin purée
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
Pinch of ground cloves (optional)
Pinch of salt

Why each ingredient matters

Rice Krispies cereal gives you that crunchy-yet-chewy base we love in classic treats.
Butter helps melt the marshmallows and adds richness.
Marshmallows bind everything without them, it’s just dry cereal.
Pumpkin purée infuses moisture, flavor, and that autumn character don’t use pumpkin pie filling (too sweet & spiced already).
Vanilla + spices (cinnamon, ginger, nutmeg, cloves) bring that familiar pumpkin pie flavor without needing to bake a pie shell.
Salt balances sweetness so it doesn’t taste flat or sickly sweet.

Preparation Instructions for Pumpkin Pie Rice Krispies Treats

Step 1: Prep your pan

Line a 9×9-inch (or 8×8 for thicker treats) baking dish with parchment paper or lightly butter it. This helps with ease of lifting and cutting later.

Step 2: Melt butter & marshmallows

In a large pot over low to medium heat, melt the butter and then stir in the marshmallows. Keep stirring gently to avoid scorching.

Step 3: Add pumpkin & spices

Once the marshmallows are mostly melted and smooth, stir in the pumpkin purée, vanilla, cinnamon, ginger, nutmeg, (and cloves, salt). Stir until fully combined. A hint: add spices slowly and taste a little (carefully it’s hot) so it doesn’t get overly spiced.

Step 4: Add cereal

Remove the pot from heat and gently fold in the Rice Krispies cereal until each piece is coated. Work quickly but gently, so you don’t pulverize the cereal.

Step 5: Press into the pan

Using a buttered spatula or waxed paper, press the mixture evenly into your prepared pan. Don’t press too hard you want to maintain some air in the treats so they stay light.

Step 6: Cool & cut

Let the treats cool (at least 1 hour) before cutting into squares, pumpkins, or fun shapes. Use a sharp knife lightly greased or dipped in warm water for cleaner cuts.

Hint: If you’re in a hurry, pop the pan in the fridge for 30 minutes just don’t let them get rock hard.

Cooking Tips & Troubleshooting

Don’t overheat the marshmallows high heat causes grainy, stiff texture.
Keep stirring gently, scraping the bottom of the pot to avoid burning.
You can adjust the spice levels if you prefer subtle pumpkin flavor, reduce spices; if you love bold spice, add a bit more cinnamon or ginger.
For extra flair, drizzle melted white chocolate or sprinkle with cinnamon sugar on top.
If the mixture seems too dry, add a small splash of milk (½ teaspoon at a time) to loosen it.
If too wet, add a bit more cereal but be careful not to overmix.

A Memory from Grandma Mary’s Kitchen

When I was eight, I tried making my first Rice Krispies treats with Grandma Mary, but I misread her scrawled recipe and used twice the pumpkin! The kitchen exploded in sticky orange mess, and we ended up making pumpkin‑spiced cereal balls that rolled all over her counters. Grandma Mary laughed, saying, “Even too much pumpkin is better than no pumpkin in November.” Ever since, I measure the pumpkin after tasting a spoonful.

I learned two things:

Always trust Grandma’s instincts on spice,
And never underestimate the power of a sticky mess to make a memory.

Her messy “experiment” is where this recipe’s joy lives in embracing warmth, imperfection, and flavor.

Substitutions & Dietary Tweaks

Gluten‑free: Use a gluten‑free rice cereal (check label).
Vegan: Use dairy-free butter and vegan marshmallows (the kind without gelatin).
Sugar‑reduced: Use a lower-sugar marshmallow alternative, though texture may change.
Spice‑light: Use only cinnamon and vanilla if you dislike ginger or nutmeg.

Variations on Pumpkin Pie Rice Krispies Treats

Pumpkin Pie Swirl: Leave half the mixture plain, swirl into the pumpkin mixture for a marbled look.
Chocolate Dipped: Dip edges or half the top in melted dark or white chocolate.
Pumpkin Cheesecake Style: Layer a thin cheesecake-flavored marshmallow or cream cheese layer in the middle.
Nutty Crunch: Fold in chopped pecans or walnuts for extra texture.
Mini pumpkin molds: Use mini pumpkin silicone molds for adorable single‑serve treats.

Equipment You’ll Use (and Alternatives)

Large heavy-bottom saucepan or pot
Rubber spatula or heatproof spatula
9×9 or 8×8 baking pan
Parchment paper or nonstick spray
Sharp knife (greased or warmed for clean cuts)

If you don’t have a saucepan, you can use a double boiler to melt butter and marshmallows more gently. If no baking pan, a rimmed baking sheet or shallow dish will work just be mindful of thickness.

Storage Tips for Pumpkin Pie Rice Krispies Treats

Store in an airtight container at room temperature (if cool) for up to 3 days (they soften with time).
For longer storage, freeze uncut (well wrapped) up to 1 month; thaw at room temperature before cutting.
If the top seems dry, press a piece of wax paper over top before sealing to maintain moisture.

Nutritional Information (Approximate per square, recipe yields ≈ 16 squares)

Calories: ~ 170
Total Fat: 4 g
Saturated Fat: 2.5 g
Carbohydrates: 32 g
Sugar: 18 g
Protein: 1.5 g
Fiber: 0.7 g
Sodium: 110 mg

(These values are estimates and depend on brands and portion size.)

Grandma Mary’s Secret in Pumpkin Pie Rice Krispies Treats

Whenever Grandma made her pumpkin pies, she whispered, “A pinch more spice makes hearts warm.” In this recipe, that “pinch more spice” is the extra dash of cinnamon or ginger added at the end. It only takes a moment but transforms a treat into something memorable.

Frequently Asked Questions about Pumpkin Pie Rice Krispies Treats

Q1: Can I skip the pumpkin?
Yes but then it becomes a spiced marshmallow Rice Krispies treat. You’d lose pumpkin’s moisture and flavor balance.

Q2: Can I bake this like a casserole?
You could bake at 325 °F (163 °C) for ~10 minutes to crisp the top, but watch carefully; marshmallows brown fast.

Q3: Why did my treats get hard?
Likely from overheating the marshmallows or pressing too firmly use low heat and gentle pressing.

Q4: Can I make these ahead for Thanksgiving?
Yes make them 1–2 days ahead. Store tightly covered. For best texture, cut just before serving.

Conclusion

I hope these Pumpkin Pie Rice Krispies Treats bring a little bit of cozy fall magic into your kitchen. They carry the spirit of Thanksgiving, the ease of a snack, and the warmth of Grandma Mary’s laughter in every spicy, crispy bite. Whether you make them for Pie Day, dessert tables, or just a cozy night in, they’re sure to disappear quickly.

If you try them, I’d love to hear how your version turned out or what fun twist you added. Happy baking and may your kitchen always smell like cinnamon and memories.