From the roundup: 24 Easy Fall Treats Recipes Your Family Will Actually Eat
Pumpkin spice Rice Krispie treats are one of those fall things I keep coming back to because they require zero oven space and about 20 minutes of actual standing-at-the-stove time. The rest is just waiting for them to set. Real pumpkin puree goes in with the melted marshmallows, which gives these a softer, slightly denser chew than a standard treat and a warm orange color that looks very fall without any food dye.
The total time on the clock is around 50 minutes, but 30 of those minutes you are just letting the pan sit on the counter. I usually start these while dinner is finishing up, and by the time we are done eating and the dishes are cleared, they are ready to cut. The white chocolate drizzle is optional but takes about three extra minutes and makes them look like you put in more effort than you did.
One thing worth saying up front: use pumpkin puree, not pumpkin pie filling. The cans look almost identical on the shelf and I have grabbed the wrong one before. Pumpkin pie filling is already sweetened and spiced, and it will make these cloyingly sweet and throw off the spice balance.
How these ended up in my rotation
My third kid has a thing about baked desserts being too rich, which I did not even know was a complaint a child could have until she started pushing cake off her plate at birthday parties. She will eat Rice Krispie treats every single time, though. I made these for the first time on a night when I had a can of pumpkin left over from a batch of muffins and did not want it sitting in the fridge getting forgotten. She ate two squares and asked if we could make them for her class party. That was two Octobers ago and they have been on the fall list ever since.
Why you will love this
- No oven needed and only one pot to wash, which matters on a busy October weeknight
- Real pumpkin puree makes these softer and chewier than plain Rice Krispie treats without tasting strongly of pumpkin
- Active time is about 20 minutes, then the pan just sits on the counter for 30 minutes
- The white chocolate drizzle is optional but makes them look finished for a bake sale or a party tray
- Every ingredient comes from a regular grocery store and the total cost is low
Tips for success
- Keep the heat on medium-low the whole time the marshmallows are melting. If you rush it on higher heat the mixture turns yellow and slightly grainy, and the treats will be tougher.
- Butter your hands generously before pressing the mixture into the pan. A spatula drags and compresses the cereal unevenly. Buttered palms let you press firmly and evenly without the mixture sticking to you.
- Do not skip the 30-minute rest at room temperature and do not put the pan in the refrigerator to speed things up. Cold air sets the edges first and the center stays gummy. Room temperature is the move.
- Add the Rice Krispies and fold quickly. Once the marshmallow mixture starts to cool it firms up fast, and if you take too long the cereal will not coat evenly and you will have dry patches in the finished treats.
If your treats turn out too dense or sticky
- Too dense usually means the mixture was pressed too hard into the pan. Firm pressure is good, but you are not packing a snowball. Stop when the surface looks level.
- Sticky on the surface after 30 minutes usually means the kitchen is warm. Give them another 15 minutes or move the pan somewhere cooler, still at room temperature.
- If the cereal did not coat evenly, the marshmallow mixture had already started to set before you finished folding. Next time, have the cereal measured and right next to the pot before you start melting.
- White chocolate seizing in the microwave means it got too hot. Stir between every 30-second interval and stop heating the moment it looks mostly melted, then stir until the rest smooths out from residual heat.
Substitutions
For a dairy-free version, swap the butter for a plant-based stick butter and use vegan marshmallows. The texture is very close to the original. If you do not have pumpkin pie spice, use 1 teaspoon cinnamon plus a small pinch each of ground nutmeg and ground ginger. That combination is close enough that nobody will notice. Cocoa Krispies work in place of Rice Krispies if you want a chocolate-pumpkin version, though the color will be darker and the pumpkin flavor more subtle.
If white chocolate is not your thing, a light dusting of powdered sugar or a drizzle of melted semi-sweet chocolate both work. You can also skip the drizzle entirely. The treats are complete without it.
Make-ahead and storage
These are actually better the next day. Make them the evening before you need them, let them set overnight at room temperature with the pan loosely covered in plastic wrap, and add the white chocolate drizzle the following morning before cutting. The texture firms up just enough overnight that they cut cleanly into squares without crumbling at the edges.
Store cut treats in an airtight container at room temperature, with pieces separated by parchment so they do not stick together. They keep well for up to four days. Freezing is not recommended because the cereal softens and turns slightly chewy in a gummy way once thawed, not in a good way.
Pumpkin Spice Rice Krispie Treats
Ingredients
Equipment
Method
- Grease a 9×13 inch pan generously with butter or nonstick spray. Line it with parchment if you want to lift the slab out cleanly for cutting. Set it near the stove so you are ready to move fast once the marshmallows are melted.
- Melt the butter in a large heavy-bottomed pot over medium-low heat. Once it is melted and foamy, add the marshmallows. Stir constantly with a rubber spatula until they are completely melted and smooth, about 4 to 5 minutes. Keep the heat low so the mixture stays pale and does not scorch.
- Remove the pot from the heat. Stir in the pumpkin puree, pumpkin pie spice, vanilla, and salt. Mix until the color is even throughout. The mixture will turn a soft orange-tan. It may look slightly lumpy at first, just keep stirring and it will smooth out.
- Add the Rice Krispies all at once and fold them in with the spatula until every piece is coated. Work fairly quickly because the mixture starts to firm up as it cools.
- Scrape the mixture into the prepared pan. Butter your hands well and press the mixture into an even layer, getting into the corners. Buttered hands grip and press without sticking, and you get a more even layer than with a spatula. Press firmly but do not compact it so hard that the treats become dense.
- Let the pan sit at room temperature for at least 30 minutes to set. Do not refrigerate to speed this up or the edges will get hard while the center stays soft.
- If you want the white chocolate drizzle, melt the white chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth. Drizzle over the set treats using a spoon or a small zip bag with one corner snipped off. Let it set for 10 minutes before cutting into 16 squares.
Notes
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