Description
Warm, spiced, and impossibly gooey, these pumpkin spice rice krispie treats are a delightful autumn-inspired snack that balances pumpkin flavor with the crunch of cereal.
Ingredients
Scale
- 180 g (6 cups) Rice Krispies cereal
- 283 g (10 oz) mini marshmallows
- 56 g (4 tbsp / 1/4 cup) unsalted butter
- 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 extract
- 1.5 g (1/4 tsp) fine kosher salt
- Optional: 60 g (1/2 cup) chopped toasted pecans or walnuts
Instructions
- 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.
- Toast the marshmallows briefly: Heat the saucepan over medium for 1 minute, add butter and melt. Add marshmallows and toast for about 1–2 minutes, until glossy and slightly fragrant.
- Add pumpkin and seasonings: Stir in pumpkin puree, brown sugar, pumpkin pie spice, vanilla, and kosher salt. Cook for 30–45 seconds until well combined.
- Combine with cereal: Remove from heat and pour the marshmallow-pumpkin mixture over Rice Krispies in a large bowl. Fold gently until evenly coated.
- Press into the pan: Transfer to the lined pan and press evenly with a buttered spatula or parchment paper.
- Cool and cut: Let cool at room temperature for 30–45 minutes until set. Cut into 12 squares.
Notes
For best results, be careful not to add too much pumpkin puree to avoid soggy bars. Optional nuts can be added after folding in the cereal.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 210
- Sugar: 20g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg