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Pumpkin Pie Rice Krispie Treats Recipe

Make these Pumpkin Rice Crispy Treats filled with pumpkin flavor and warming spices like nutmeg, cinnamon, and vanilla.
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Course: Dessert
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 16

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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