Pumpkin Rice Krispie Treat

Pumpkin Rice Krispie Treat

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  • Prep Time


  • Total Time


  • Servings



  • 3

    tablespoons unsalted butter (browned if desired)

  • ¼

    cup canned pumpkin puree (or fresh)

  • 1

    (10 ounce) bag mini marshmallows

  • ¼

    teaspoon pure vanilla extract

  • ½

    teaspoon ground cinnamon

  • ¼

    teaspoon nutmeg

  • teaspoon ground cloves

  • teaspoon salt

  • 6

    cups (6 ounces) crispy rice cereal


1.Generously spray a 9″×13″ baking pan with non-stick spray. (or use an 11″×7″ for thicker bars.) Set pan aside. 2.In a large saucepan, melt butter over medium-low heat, browning if desired. Add the pumpkin puree and continue to cook until it is warmed through. Fold marshmallows, stirring frequently until completely melted. Stir in vanilla, cinnamon, nutmeg, cloves, and salt, and remove from heat. 3.Allow the marshmallow mixture to cool for 20 minutes or until it is at room temperature (failure to cool the mixture will result in soggy rice krispie treats.) Add the cereal and stir until combined. 4.Pour mixture into prepared baking pan and gently spread out evenly (use non-stick spray on spatula or hands OR a piece of parchment to help). Allow to set for about 30 minutes before cutting into squares. Notes -To add extra flavor, brown the butter. -To decrease moisture content and boost pumpkin flavor, cook ⅓ cup pumpkin puree in saucepan over medium heat for 6-8 minutes, until it has caramelized and reduced down to about ¼ cup. -For special garnish, use a basic vanilla-confectionary sugar glaze, melted white chocolate, or a cream cheese glaze.


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