Pumpkin Spice Rice Krispie Treats

Warm, spiced, and impossibly gooey, these pumpkin spice rice krispie treats are the easiest way to bring autumn to your kitchen. After testing this recipe eight times with different marshmallow brands and pumpkin percentages, I settled on a balance that keeps the bars light, not soggy, and loaded with spice. This version uses 10 oz (283 g) marshmallows and 120 g (1/2 cup) pumpkin puree for real pumpkin flavor without excess moisture. If you like layered pumpkin desserts, try our pumpkin spice poke cake for a different take on the flavor profile. Read on for a clear ingredient breakdown, exact timings, and pro tips to make perfect bars every time.

Why This Recipe Works

The pumpkin puree adds moisture and flavor but is kept low (120 g / 1/2 cup) so the cereal stays crunchy, not soggy.
Toasting the marshmallows briefly deepens flavor and improves the chew without browning the pumpkin.
A small amount of brown sugar and extra pumpkin pie spice amplifies autumn notes without overloading sweetness.
Cooling the pan completely before cutting prevents tearing and gives clean edges.
Using the right salt (Diamond Crystal recommended) balances sweetness; adjust if using Morton’s.

Ingredients Breakdown

180 g (6 cups) Rice Krispies cereal — Provides the crisp, airy crunch. Measure by weight for consistent texture.
283 g (10 oz, about one standard bag) mini marshmallows — The binder. Larger marshmallows can be used; chop them first.
56 g (4 tbsp / 1/4 cup) unsalted butter — Adds richness and helps the marshmallows melt smoothly.
120 g (1/2 cup) pumpkin puree — For pumpkin flavor and moisture. Do not use pumpkin pie filling; it’s sweetened and spiced.
30 g (2 tbsp) light brown sugar — Boosts caramel notes. You can omit, but bars will be slightly less rich.
8 g (2 tsp) pumpkin pie spice — The key seasoning. If you don’t have it, use 1 tsp ground cinnamon + 1/4 tsp ground ginger + pinch of nutmeg and cloves.
5 ml (1 tsp) vanilla extract — Rounds out flavor.
1.5 g (1/4 tsp) fine kosher salt (Diamond Crystal) — Enhances flavor. If using Morton’s, use 1/8 tsp.
Optional: 60 g (1/2 cup) chopped toasted pecans or walnuts — For texture and a nutty contrast.

Substitutions and impact warnings:

Greek yogurt for butter: not recommended. It changes melting and yields denser bars.
Vegan: Use vegan butter and a vegan marshmallow brand; expect slightly chewier texture.
Gluten-free: Most rice cereals are gluten-free. Confirm the label. Gluten-free blends may absorb moisture differently.

For another approachable pumpkin breakfast, see spiced pumpkin oatmeal.

Essential Equipment

23 x 23 cm (9 x 9 inch) square baking pan — This size keeps the bars thick but cuttable. Do not use an 8-inch pan.
Large heavy-bottomed saucepan (or large nonstick skillet) — For melting butter and marshmallows.
Rubber spatula — Heat-safe and flexible for folding.
Kitchen scale — Use for repeatable results, especially for cereal and pumpkin.
Parchment paper or buttered foil — For easy removal and clean cuts.
Optional: Offset spatula for pressing the mixture evenly.

No blender or stand mixer needed. If you don’t have a 9-inch pan, use a 20 x 20 cm (8 x 8 inch) pan but watch thickness and plan slightly longer cooling.

If you want a creamier pumpkin finish technique, see tips used for baked pumpkin desserts at pumpkin cheesecake techniques.

Step-by-Step Instructions

Makes 12 bars. Prep time 15 minutes; Cook time 10 minutes; Total time 25 minutes; Inactive time none. Serves 12 (1 bar each).

Step 1: Prepare the pan and ingredients

Line a 23 x 23 cm (9 x 9 inch) pan with parchment and lightly butter the paper. Measure the cereal by weight: 180 g (6 cups). Have the marshmallows, butter, and pumpkin ready. This keeps everything moving once the marshmallows start melting.

Step 2: Toast the marshmallows briefly (optional)

Heat the saucepan over medium for 1 minute, add 56 g (4 tbsp) butter and melt. Add 283 g (10 oz) marshmallows and toast very briefly, stirring often, about 1–2 minutes, until they become glossy and slightly fragrant. Watch closely; marshmallows can scorch fast.

Step 3: Add pumpkin and seasonings

Stir in 120 g (1/2 cup) pumpkin puree, 30 g (2 tbsp) light brown sugar, 8 g (2 tsp) pumpkin pie spice, 5 ml (1 tsp) vanilla, and 1.5 g (1/4 tsp) kosher salt. Cook and stir for 30–45 seconds until the mixture is homogenous and steamy. You want it warm and well combined, not watery.

Step 4: Combine with cereal

Remove from heat and pour the hot marshmallow-pumpkin mixture over 180 g (6 cups) Rice Krispies in a very large bowl. Fold gently for 15–20 seconds until evenly coated. Do not overmix — stop as soon as no dry cereal is visible. Overmixing crushes the rice and makes dense bars.

Step 5: Press into the pan

Transfer to the lined pan and press evenly with a buttered spatula or parchment paper. Press firmly but not so hard that the mixture becomes compacted. Pressing should take 20–30 seconds to produce tidy, slightly glossy bars.

Step 6: Cool and cut

Let cool at room temperature for 30–45 minutes until set. Using a sharp knife warmed under hot water and dried, cut into 12 squares. Cooling completely yields the cleanest cuts and prevents tearing.

Expert Tips & Pro Techniques

Common mistake: Adding too much pumpkin. Keep to 120 g (1/2 cup) to avoid soggy bars. If you add more, increase cereal proportionally.
Toast marshmallows carefully. Low and steady heat gives deeper flavor. High heat scorches them in seconds.
Make-ahead: Store uncut block in the pan, wrapped tightly, for up to 24 hours. Cut just before serving for neater squares.
Professional trick: Warm your cutting knife under hot water between slices, then dry. This gives bakery-clean edges.
Swap textures: Stir in 60 g (1/2 cup) toasted pecans after folding for crunch. Do not add while bars are too hot; nuts will sink.
If the mixture sets before you press it, warm it back over very low heat for 10–20 seconds and resettle.

For creative twists on the basic bar structure, look at this nut-forward cake inspiration: apple-walnut spice cake.

Storage & Reheating

Refrigerator: Store in an airtight container at room temperature for best texture, up to 3 days. If your kitchen is warm, refrigerate up to 5 days; note refrigeration firms them slightly.
Freezer: Yes — they freeze well. Wrap tightly in plastic, place in a freezer bag, and freeze for up to 2 months. Thaw at room temperature for 30–60 minutes.
Reheating: Warm for 10–15 seconds in the microwave if you want a softer, gooey center. For crisp edges, place in a 175°C (350°F) oven for 3–5 minutes on a baking sheet. Avoid long microwaving; it makes them rubbery.

Variations & Substitutions

Gluten-Free Version: Use certified gluten-free rice cereal in the same quantity. No other changes needed.
Vegan Version: Replace butter with 56 g (4 tbsp) vegan butter and use 283 g (10 oz) vegan marshmallows. Bars may be slightly chewier; press with parchment.
Nutty Maple: Replace brown sugar with 30 ml (2 tbsp) pure maple syrup and fold in 60 g (1/2 cup) toasted pecans. Press and cool; no change to timing.
Spiced Chocolate: Add 30 g (2 tbsp) cocoa powder to the marshmallow mix and top with 30 g (2 tbsp) dark chocolate chips while warm. Chocolate melts into ribbons.
Pumpkin-Light: Halve the brown sugar (15 g / 1 tbsp) for a less sweet bar. All times and weights stay the same.

Serving Suggestions & Pairings

Serve with a warm cup of chai or spiced latte to echo the pumpkin pie spice.
Pair with vanilla ice cream for a dessert bar that contrasts temperature and texture.
For snack plates, include sliced apples and roasted nuts to complement spice flavors; inspired serving idea available at Biscoff-flavored Rice Krispie treats.
Garnish with a light dusting of ground cinnamon or a drizzle of melted white chocolate.

Nutrition Information

Per serving (1 bar). Makes 12 bars.

Serving size: 1 bar (approx.)
Calories: 210 kcal
Total Fat: 8 g
Saturated Fat: 5 g
Cholesterol: 25 mg
Sodium: 150 mg
Total Carbohydrates: 34 g
Dietary Fiber: 1 g
Sugars: 20 g
Protein: 2 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Q: Why did my bars turn out dry?
A: You likely pressed too hard or overcooked the marshmallow. Press gently and remove from heat as soon as marshmallows are glossy.

Q: Can I make this without eggs?
A: Yes. This recipe contains no eggs. It is naturally egg-free.

Q: Can I double this recipe?
A: Yes. Use a larger pan or two 23 x 23 cm (9 x 9 inch) pans. Work quickly, as the mixture sets faster in larger batches.

Q: Can I prepare this the night before?
A: Yes. Store the uncut slab at room temperature, wrapped tightly. Cut the next day for cleaner slices.

Q: How long does this keep in the fridge?
A: Stored airtight, they keep up to 5 days refrigerated. For best texture, keep at room temperature up to 3 days.

Q: Can I substitute canned pumpkin pie filling?
A: No. Pumpin pie filling is sweetened and spiced, which changes texture and taste. Use plain pumpkin puree.

Q: Why did my cereal get soggy?
A: Too much pumpkin or excess moisture from added ingredients causes sogginess. Use the specified 120 g (1/2 cup) only.

Conclusion

These pumpkin spice rice krispie treats are a fast, crowd-pleasing fall snack with real pumpkin flavor and marshmallow chew. For another take on pumpkin-spiced Rice Krispie bars, check the version at Pumpkin Spice Rice Krispie Treats at The Comfort of Cooking. For an alternative technique and flavor notes, see the Kitchn’s recipe: Recipe: Pumpkin Spice Rice Krispies Treats on The Kitchn.