Soft and crunchy pumpkin Rice Krispies treats make an easy, no-bake fall snack!
Prep Time15 minutesmins
Total Time15 minutesmins
Recipe Author Lynn April
Servings: 16treats
Ingredients
6cups(158g) Rice Krispiesor any kind of crispy rice cereal
½cup(113g) unsalted butter
13ouncesmini marshmallows1about 10 cups
2teaspoonspumpkin pie spice2
¼teaspoonvanilla extract
pinch of salt
orange food coloring3if desired
fall/Halloween sprinkles if desired
Need to keep track of your ingredients?Check out my Printable Ingredient List!
Instructions
Spray a 9" x 13" baking dish with non-stick spray. Set aside.
Place the Rice Krispies in a large bowl. Set aside.
6 cups (158g) Rice Krispies
In a large saucepan, melt the butter over low heat. Add the marshmallows, pumpkin pie spice, vanilla extract, salt, and food coloring (if using) and stir until marshmallows are completely melted.
½ cup (113g) unsalted butter, 13 ounces mini marshmallows1, 2 teaspoons pumpkin pie spice2, ¼ teaspoon vanilla extract, pinch of salt, orange food coloring3
Remove saucepan from heat, add Rice Krispies cereal, and stir until well-coated.
Using a spatula sprayed with non-stick spray, gently press mixture into baking pan. Decorate with sprinkles (if using). Allow to cool completely before cutting into squares or into desired shapes with a cookie cutter. Store treats in an airtight container up to one week.
fall/Halloween sprinkles
Notes
If you can find Jet-Puffed pumpkin spice marshmallows, these work great. Reduce pumpkin pie spice to just 1 teaspoon and omit food coloring.
If you don't have pumpkin pie spice, you can use 1 and ½ teaspoons ground cinnamon, ½ teaspoon ground ginger, and ½ teaspoon ground nutmeg.
I prefer gel coloring. My favorite is AmeriColor.
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.