Pumpkin Spice Rice Krispie Treats are the ultimate fall indulgence, blending cozy spices with gooey, crunchy perfection. In just 15 minutes, you can whip up these irresistible squares that are bursting with warm cinnamon, nutmeg, and pumpkin flavors. Each bite offers a delightful contrast of soft marshmallow and crispy cereal, making them a treat you’ll crave all season long.
These treats are not only quick to make but also a crowd-pleaser, perfect for sharing at gatherings or enjoying as a sweet snack. With a hint of pumpkin spice and a touch of sweetness, they’re a comforting dessert that feels like a warm hug. Plus, they’re portioned into 24 squares, so there’s plenty to go around—or save for yourself!
Ingredients for Pumpkin Spice Rice Krispie Treats
- ½ cup (113 g) unsalted butter (cut into 8 pieces for easier melting)
- 16 oz (455 g) marshmallows
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin spice
- 8 cups (210 g) crisped rice cereal
- 2 Tablespoons colored sprinkles or nonpareils (optional)
- 1 cup white chocolate chips (for drizzling)
Step-by-Step Instructions
- Prepare the pan: Line a 13×9-inch pan with foil and generously grease with butter. Alternatively, use un-buttered wax paper or parchment paper. Set aside.
- Melt the butter: Place the butter pieces in a large saucepan over medium-low heat. Stir frequently until melted. Increase heat to medium-high and stir constantly until the butter begins to bubble and turn golden brown. Immediately remove from heat.
- Add marshmallows: Stir in the marshmallows until completely melted. If needed, return the saucepan to low heat to help melt the marshmallows.
- Mix in flavorings: Stir in the vanilla extract and pumpkin spice until well combined.
- Add cereal: Gently fold in the crisped rice cereal until evenly coated.
- Press into pan: Immediately transfer the mixture to the prepared pan. Use a spatula or your hands (lightly greased) to press it into an even layer.
- Add sprinkles: Scatter the sprinkles evenly over the top, if using.
- Cool: Allow the treats to cool completely at room temperature.
- Melt white chocolate: Place the white chocolate chips in a microwave-safe bowl. Heat in 30-second intervals, stirring well after each, until fully melted.
- Drizzle chocolate: Use a spoon to drizzle the melted white chocolate over the cooled treats. Add extra sprinkles if desired.
- Set and serve: Let the chocolate harden before cutting into squares and serving.
Creative Topping Ideas for Extra Flair
While the recipe calls for white chocolate and sprinkles, you can get creative with your toppings! Try drizzling melted dark or milk chocolate for a richer flavor, or add crushed pecans or walnuts for a crunchy twist. For a festive touch, use orange and black sprinkles for Halloween or gold and red for Thanksgiving.
Perfect Serving Suggestions for Any Occasion
These Pumpkin Spice Rice Krispie Treats are perfect for fall gatherings, school bake sales, or cozy nights in. Cut them into small squares for bite-sized treats or larger rectangles for a satisfying snack. Pair them with a warm cup of apple cider or pumpkin spice latte for the ultimate autumn experience.
Storage Tips to Keep Them Fresh
Store your treats in an airtight container at room temperature for up to 3 days. If you’re making them ahead of time, you can freeze them for up to 2 months—just wrap them tightly in plastic wrap and place them in a freezer-safe bag. Thaw at room temperature before serving.
Time-Saving Hacks for Busy Bakers
To save time, use pre-made pumpkin spice mix instead of making your own. You can also melt the marshmallows and butter in the microwave instead of on the stovetop—just heat in 30-second intervals, stirring in between, until smooth. This method is quicker and just as effective!
Common Questions Answered
Can I use salted butter?
Yes, but reduce any additional salt in the recipe.
What if I don’t have pumpkin spice?
Make your own by mixing 1 teaspoon cinnamon, ½ teaspoon ginger, ¼ teaspoon nutmeg, and ¼ teaspoon cloves.
Can I use mini marshmallows?
Absolutely! They melt faster and work just as well.
Pumpkin Spice Rice Krispie Treats
Ingredients
- ½ cup unsalted butter 113 g
- 16 oz marshmallows 455 g
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin spice
- 8 cups crisped rice cereal 210 g
- 2 Tablespoons colored sprinkles or nonpareils
- 1 cup white chocolate chips
Instructions
- Prepare a 13×9 pan by lining with foil and generously greasing with butter (you may also use un-buttered wax paper or parchment paper, if desired). Set aside.
- Cut your butter into 8 pieces and place in a large saucepan over medium-low heat.
- Stir frequently until butter is melted. Increase heat to medium-high, stirring constantly.
- The butter will begin to bubble and pop, continue to stir until butter just begins to turn golden brown and immediately remove from heat.
- Add marshmallows and stir well, until completely melted (if the marshmallows are struggling to melt, you can return the saucepan to a burner on low heat).
- Once marshmallows are melted, stir in vanilla extract and pumpkin spice.
- Stir in cereal. Immediately pour into prepared 9×13 pan and spread evenly.
- Scatter evenly with sprinkles, if using.
- Allow to cool before topping with chocolate.
- Prepare your white chocolate by placing in a small microwave safe bowl and heating for 30 seconds. Stir well and return to microwave, heating in 15 second increments and stirring well after each until completely melted.
- Use a spoon to drizzle chocolate over the top of your cooled pumpkin spice rice krispie treats. I like to add on a few more sprinkles at this point, but this is optional.
- Allow chocolate to harden before cutting and serving.