Make these Pumpkin Rice Crispy Treats for fall when you need a quick no bake dessert with fall flavor. They’re filled with pumpkin flavor and warming spices like nutmeg, cinnamon, and vanilla. And if you like pumpkin pie you’ll find them hard to stop eating.
From the moment the first leaves start to change colors, you’ll want to start making big batches of them.
Looking for other easy fall dessert ideas? Check out this easy caramel apple cobbler and apple crumble dessert.
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❱❱ PIN IT OR FORGET IT ❰❰
Why You’ll Love This Recipe…
- Each treat is packed with a delicious pumpkin pie spice flavor, giving every bite that classic holiday season flavor.
- Perfect for autumn get-togethers like Halloween parties, classroom parties, and Thanksgiving feasts.
- Easy to make. There are just a handful of ingredients, and it takes just minutes. Perfect when you don’t want to turn on the oven.
Ingredients
- Rice Cereal – use fresh rice cereal. None of that old stuff from the back of the cabinet.
- Marshmallows – use mini marshmallows because they melt faster.
- Butter – unsalted butter.
- Vanilla Extract – adds a professional baker-quality touch. We’ve tried them with and without vanilla and it definitely makes a difference.
- Condensed Milk – the secret ingredient for extra rich and gooey gourmet treats.
- Pumpkin Puree – for that delicious holiday pie flavor.
- Brown Sugar – for that deep molasses sweet flavor.
- Pumpkin Pie Spice – a mix of cinnamon, allspice, nutmeg, and ginger for that fall dessert flavor
- Salt – a pinch of salt makes them taste just a little sweeter. That’s a good thing!
See the recipe card for quantities.
How to Make The Best Rice Krispie Treats
Prepare the graham cracker crumble according to the instructions and set aside.
Lightly spray a 9×13-inch pan with nonstick spray and set aside.
Place the pumpkin puree in a nut milk bag and gently squeeze out as much excess moisture as possible. If you don’t have a nut milk bag, place the pumpkin between several layers of paper towels or cheesecloth and gently press to remove the excess moisture.
In a large pot over low heat, melt the butter, then stir in the salt.
Stir in the pumpkin pie spice and drained pumpkin puree and cook for about 30 seconds.
Add 12 ounces of the mini marshmallows and stir until completely melted and smooth.
Fold in the Rice Krispies cereal, the remaining 2 ounces of marshmallows, and the graham cracker crumble until evenly coated.
Transfer the mixture to the prepared pan and gently press into an even layer. Avoid packing the treats too firmly.
Let cool for 1 hour before cutting into 16 squares.
Top Tip
We like to stir in some extra mini marshmallows after removing the pot from the heat. They’ll melt a little bit, creating gooey pockets of marshmallowy goodness.
Storage
You can store pumpkin Rice Krispie treats at room temperature in an airtight container for up to 3 days.
For longer storage, you can freeze them for up to 2 months. Wrap them individually in plastic wrap first, and place them in a freezer-safe bag.
Other No Bake Desserts You’ll Love
- No Bake Mixed Berry Cheesecake
- Strawberry Rice Krispie Treats
- Lemon Mousse Recipe
- Strawberry Cheesecake Dip
- Easy Oreo Delight
FAQs
I’m sure you can, but we haven’t tested this recipe with it. If you do use fresh pumpkin, remember that it contains more moisture, so make sure that it is well-drained before adding it to the treat mixture.
Yes. You can do so by wrapping each one individually and placing them in a freezer bag for up to 2 months. Thaw at room temperature.
Absolutely. We do this all the time. Make them and store them in an airtight container, and enjoy them within 2 days.
Pumpkin Pie Rice Krispie Treats Recipe
Ingredients
- 3 Tbsp Unsalted Butter
- ¼ Tsp Kosher Salt
- 3 Tbsp Pumpkin Puree
- 2 Tsp Pumpkin Pie Spice
- 14 Oz Mini Marshmallows Divided
- ¾ Cup Graham Cracker Crumble
- 7 Cups Rice Krispie Cereal
Instructions
- Prepare the graham cracker crumble according to the instructions and set aside.
- Lightly spray a 9×13-inch pan with nonstick spray and set aside.
- Place the pumpkin puree in a nut milk bag and gently squeeze out as much excess moisture as possible. If you don’t have a nut milk bag, place the pumpkin between several layers of paper towels and gently press to remove the excess moisture.
- In a large pot over low heat, melt the butter, then stir in the salt.
- Stir in the pumpkin pie spice and drained pumpkin puree and cook for about 30 seconds.
- Add 12 ounces of the mini marshmallows and stir until completely melted and smooth.
- Fold in the Rice Krispies cereal, the remaining 2 ounces of marshmallows, and the graham cracker crumble until evenly coated.
- Transfer the mixture to the prepared pan and gently press into an even layer. Avoid packing the treats too firmly.
- Let cool for 1 hour before cutting into 16 squares.
Notes
- Store leftovers in an airtight container at room temperature for up to 5 days.
- Make sure you spray the utensils with cooking spray; this recipe is sticky.
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