Rice krispy treats are a timeless dessert snack favorite, pairing the lightness of crisp rice cereal with the ooey-gooey deliciousness of melted marshmallows. Make the most of the fall season by indulging in your favorite snacks, but with a season-apropos twist. The following pumpkin rice krispy treat recipe infuses the unmistakable flavors of autumn - pumpkin, cinnamon, and nutmeg - into the classic treat. Enjoy!
You can use a store-bought pumpkin puree to make this rice krispy treat recipe easier to put together, or you can make a homemade version of pumpkin puree. You can decorate the rice krispy in any way, too. I like to drizzle melted dark chocolate atop and then adorn with candy or even more mini marshmallows, allowing them to stick to the dark chocolate. Plain or dressed up, these rice krispy treats are a deliciously festive way to satisfy your sweet tooth.
Homemade Pumpkin Rice Krispy Treat Recipe
- 1/4 cup unsalted butter
- 1/4 cup canned pumpkin puree
- 1 1/4 cups + 1 cup mini marshmallows
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- Dash of allspice
- Dash of ground nutmeg
- Dash of sea salt
- 6 cups crispy rice cereal
From the Organic Authority Files
Butter a 9x13-inch baking dish. In a saucepan, melt the butter. Add pumpkin puree and cook until warm and smooth. Add the marshmallows and fold until the marshmallows have melted. Add the vanilla, cinnamon, allspice, nutmeg, and salt. Stir and remove from heat. Let cool for 5-10 minutes before adding in the remaining cup of marshmallows. Fold until well combined. Let cool for another 20 minutes, or until it reaches room temperature. Add the rice cereal. Stir until well combined.
Press into the buttered baking dish and flatten the top. Let sit to cool into its shape even further. Cut and serve.
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Marshmallow Square Bar image from Shutterstock