Pumpkin Pie Rice Krispies Treats
A cozy fall twist on a classic treat, these Pumpkin Pie Rice Krispies Treats are loaded with warm spices and real pumpkin. Perfect for Thanksgiving or a crisp autumn night.
Equipment
- Large saucepan
- Spatula
- 9x9 Pan
Ingredients
Base
- 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
Instructions
- Line a 9×9 pan with parchment or lightly butter it.
- In a large saucepan, melt the butter over medium-low heat. Add marshmallows and stir until smooth.
- Stir in pumpkin purée, vanilla, cinnamon, ginger, nutmeg, cloves, and salt. Combine well.
- Remove from heat and quickly fold in Rice Krispies until fully coated.
- Gently press mixture into the pan using a buttered spatula or wax paper. Don't press too hard.
- Let cool for at least 30 minutes before cutting into squares or festive shapes.
Notes
For extra fall flair, drizzle with white chocolate or sprinkle with cinnamon sugar. Store airtight for up to 3 days.