Gooey pumpkin pie rice krispie treats with a simple white chocolate drizzle.
Today we’re mixing real pumpkin puree with melted marshmallow, and plenty of pumpkin-y spices. Top with a pretty white chocolate swirl and a pumpkin candy for good measure. These are a fun & easy Halloween dessert!
While I’ve thrown pumpkin into just about everything from classic pumpkin muffins to tasty pumpkin coffee creamer, I’ve yet to add my favorite autumn ingredient to a rice krispie treat. Easy to whip up, rice krispie treats have been a go-to staple in my kitchen for years. There’s no science behind them—melt, stir, press, done.
With a plain rice crispy square, there’s so much room for creating something showy and unique. You could even take them a step further and make scotcheroos! Or how about s’mores rice krispie treats in the summer?
If you want to add some pizazz to your dessert, start with rice krispies and marshmallows.
Two Success Tips:
I find that blotting the moisture out of the pumpkin works the best and will prevent your treats from getting soggy. There is SO much moisture in pumpkin puree and it won’t do your cereal treats any favors. Measure 1/4 cup of pumpkin puree (fresh or canned) and then blot it between two paper towels to rid some excess moisture. I use this tried-and-true trick when making pumpkin chocolate chip cookies, pumpkin oatmeal cookies, and pumpkin snickerdoodles too.
My 2nd tip is to allow the pumpkin/marshmallow mixture to cool before adding in the rice krispies. Usually you can add the cereal right into the hot melted marshmallow, but you’ll want today’s mixture to slightly cool and thicken back up before the cereal goes in.
The little white chocolate/pumpkin decoration on top was an afterthought and it’s completely optional—it just spruces the squares up. You could also add a drizzle of white chocolate to my cake batter rice krispie treats, too.
The pumpkin and all of those autumn spices hit all of the right notes, and you could definitely use homemade pumpkin pie spice here (see recipe Note).
They are the perfect no-bake treat for a fun fall day!
Print
Pumpkin Pie Rice Krispie Treats
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour
- Yield: 24 squares
- Category: Bars
- Method: Baking
- Cuisine: American
Description
Gooey pumpkin pie Rice Krispie treats with a simple white chocolate drizzle. An easy fall treat!
Ingredients
- 3 Tablespoons unsalted butter
- 1/4 cup canned pumpkin puree* (or fresh)
- 1 (10 ounce) bag mini marshmallows
- 1/4 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/8 teaspoon salt
- 6 cups crispy rice cereal
- 4 oz white chocolate (I prefer Ghirardelli)
- optional: 24 mellowcreme pumpkins
Instructions
- Generously spray a 9×13-inch baking pan with non-stick spray. I used an 11×7-inch baking pan because I like thicker treats—go with your preference. Set pan aside.
- In a large saucepan, melt butter over medium-low heat. Add the pumpkin puree and continue to cook until it is warmed through. Fold marshmallows, stirring frequently until almost completely melted. Stir in vanilla, cinnamon, nutmeg, ginger, cloves, and salt, and then remove from heat.
- 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.
- Pour mixture into prepared baking pan and gently spread out evenly. I sprayed the back of a large spatula with non-stick spray and gently pressed the mixture without packing it down. Allow to set for about 30 minutes before cutting into squares. Melt white chocolate and drizzle on top.
- Store in an airtight container up to one week. You could even cut these treats into pumpkin shapes or decorate with regular candy corns. Enjoy!
Notes
- Special Tools (affiliate links): 9×13-inch Baking Pan (for thinner bars) or 11×7-inch Baking Pan (for thicker bars) | Large Saucepan or Pot | Silicone Spatula
- Pumpkin: I find that blotting some of the moisture out of the pumpkin works helps prevent the treats from tasting soggy. There is SO much moisture in pumpkin puree, so you want a lot of it out. Measure 1/4 cup of pumpkin puree (fresh or canned) and then blot it between two paper towels to absorb some moisture. Then use in the recipe as instructed.
- Spices: You can replace the cinnamon, nutmeg, ginger, and cloves with store-bought or homemade pumpkin pie spice. You could also replace just the nutmeg, ginger, and cloves with pumpkin pie spice and leave the cinnamon in the recipe.
- Adapted from The Kitchn.
They turned out great! I followed the recipe almost exactly. The only thing I changed was adding extra spices. I used rounded measurements, and my family all loved them!
I did not allow the mixture to cool long enough and yes, they will be soggy! The flavor was great, I’ll have to try this again and be patient!
Just made these for my sons’ Halloween party. They turned out great. Yum! Thanks!
Sally,
I was craving Rice Krispie treats today and knew that if I browsed your website, I would find a great version is this snack! The mixture is currently cooling and I cannot wait to try them. THANK YOU for creating such wonderful recipes! Lately I have been baking everything that pops into my head because I know I have a reliable source to go to for recipes. You are one amazing lady!
Hey Sally! I can’t even put into words how delicious these are. I just finished making them now for a church picnic, and I don’t want to give them up! I definitely agree with you on using a 7″x11″ pan, I like mine thicker as well. I added chopped Craisins on top of the white chocolate and they were like the icing on the cake 😀