These Pumpkin Rice Krispie Treats taste like a cozy fall hug in dessert form. They are buttery, chewy, and warmly spiced with real pumpkin for flavor that actually shines. No oven, no fuss, just sweet autumn magic.
Why You’ll Love This Pumpkin Rice Krispie Treats
- Chewy, gooey bars with real pumpkin and brown butter depth
- Quick no-bake treat ready in about 30 minutes
- Perfect for fall parties, bake sales, and lunchbox surprises
- Easy to decorate like little pumpkins or keep as simple bars
- Foolproof tips so your treats stay soft, never hard
Pumpkin Rice Krispie Treats Ingredients & Substitutions
- 6 tbsp unsalted butter
- 2 bags mini marshmallows, 10 oz each, divided (about 20 oz total; reserve 2 cups to fold in at the end)
- 1/4 cup pumpkin puree, not pie filling (you will cook this down to about 2 tbsp)
- 1 tsp pumpkin pie spice
- 1/2 tsp ground cinnamon, optional for extra warmth
- 1 tsp vanilla extract
- 1/4 tsp fine sea salt
- 8 to 9 cups crispy rice cereal (start with 8 cups, add more only if needed)
- Optional: white chocolate for drizzling, festive sprinkles, Tootsie Rolls or green M&M candies if shaping into pumpkins
Simple Swaps
- No pumpkin puree: use 1 tsp pumpkin extract plus 1 tbsp maple syrup; skip cooking down.
- No pumpkin pie spice: use 3/4 tsp cinnamon, 1/4 tsp nutmeg, 1/8 tsp ginger, tiny pinch cloves.
- Dairy free: use vegan butter or coconut oil and vegan marshmallows; check that your cereal is gluten free and dairy free.
- Gluten free: choose a certified gluten free crisp rice cereal.
- Extra gooey: add only 8 cups cereal and avoid pressing hard into the pan.
Step-by-Step Instructions to Make Pumpkin Rice Krispie Treats
1. Prep the Pan
Line a 9×13 inch pan with parchment, leaving overhang to lift. Lightly butter or spray the parchment and a spatula. Measure 2 cups mini marshmallows into a bowl and set aside to fold in later.
2. Reduce the Pumpkin
Place 1/4 cup pumpkin puree in a small skillet over medium heat. Cook, stirring often, 3 to 5 minutes until thick, shiny, and reduced to about 2 tbsp. This concentrates flavor and removes excess moisture so your treats stay chewy.
3. Brown the Butter and Bloom Spices
In a large pot, melt the butter over medium heat. Continue cooking until golden with toasty brown bits and a nutty aroma, 3 to 5 minutes. Stir in pumpkin pie spice and cinnamon to bloom the spices for 15 seconds.
4. Melt the Marshmallows Gently
Add remaining mini marshmallows to the pot. Reduce heat to low and stir constantly until smooth and melted. Do not let it simmer or boil, which can make treats firm.
5. Flavor It Right
Remove from heat. Stir in the reduced pumpkin, vanilla, and salt until fully combined.
6. Fold in Cereal
Add 8 cups cereal and gently fold until coated. If the mixture looks very wet, add up to 1 additional cup cereal a little at a time. Fold in the reserved 2 cups mini marshmallows for delicious gooey pockets.
7. Press, Do Not Pack
Transfer to the prepared pan. Lightly press with the buttered spatula or damp fingertips until even. Do not compact firmly or the bars will be dense. Add sprinkles or drizzle with melted white chocolate if you like.
8. Cool and Cut
Let set at room temperature for 30 to 45 minutes. Lift out using parchment, then cut into 20 to 24 squares.
Tips for Success
- Cook down the pumpkin to avoid soggy treats and to boost flavor.
- Keep heat low when melting marshmallows so they stay soft and stretchy.
- Start with 8 cups cereal; add more only if the mixture is still very sticky.
- Do not pack the mixture into the pan. Gentle pressure keeps them tender.
- Butter or spray your spatula and hands to prevent sticking.
- For ultra gooey bars, reserve a little extra marshmallow to fold in at the end.
Variations of Pumpkin Rice Krispie Treats
- Pumpkin Shapes: While warm, scoop handfuls and roll into balls. Add a Tootsie Roll stem and a green M&M leaf.
- Maple Brown Butter: Add 1 tbsp pure maple syrup with the vanilla.
- Chocolate Dipped: Dip cooled bars in melted dark or white chocolate and sprinkle with crushed pecans.
- Salted Caramel Swirl: Drizzle 2 to 3 tbsp warm caramel over the mixture in the pan and lightly swirl before setting.
- Sunflower or Pumpkin Seeds: Stir in 1/2 cup roasted seeds for crunch.
- Extra Spice: Add a pinch more cinnamon and ginger for a bolder fall vibe.
Serving Suggestions: What to Pair with Pumpkin Rice Krispie Treats
- Hot apple cider, chai lattes, or cinnamon coffee.
- A fall dessert board with sliced apples, grapes, caramel dip, and pretzels.
- Lunchbox surprise with a cheddar snack and apple slices.
- Halloween party platter alongside chocolate bark and caramel corn.
Storage & Reheating Instructions
Store bars in an airtight container at room temperature for 2 to 3 days. For ultra soft bars, place a small slice of sandwich bread in the container to help maintain moisture. Avoid refrigerating, which can make them hard.
To freeze, wrap bars individually in plastic, then place in a freezer bag for up to 1 month. Thaw at room temperature in the wrapper. If a bar feels firm later, microwave 5 to 8 seconds to soften slightly.
Memories Made Around the Table
Every fall after our local hayride, I make a pan of these for the kids. The warm spices and chewy bites always disappear faster than I can cut them.
FAQs
Can I use pumpkin pie filling instead of pumpkin puree?
I do not recommend it. Pie filling is sweetened and spiced, plus it has more moisture. Use plain pumpkin puree and cook it down for best texture and clean flavor.
Why did my rice krispie treats turn hard?
Overheating marshmallows, adding too much cereal, or pressing the mixture too firmly into the pan can make bars dense. Melt marshmallows on low heat and press gently.
Can I make these gluten free?
Yes. Use certified gluten free crispy rice cereal and check that your marshmallows and add-ins are gluten free.
Can I use jumbo marshmallows?
Yes. Chop them into smaller pieces so they melt evenly. Measure by weight if possible.
How far ahead can I make them?
They are best within 24 hours but keep well for up to 3 days in an airtight container at room temperature.
Final Thoughts
These Pumpkin Rice Krispie Treats bring cozy spice and brown butter richness to a nostalgic favorite. Simple to make, easy to love, and perfect for every fall gathering.
Pumpkin Rice Krispie Treats with Brown Butter
Equipment
- 1 9x13-inch baking pan
- 1 Parchment Paper
- 1 Large Pot
- 1 Small skillet
- 1 Rubber spatula buttered or sprayed
Ingredients
Treats
- 6 tbsp unsalted butter
- 20 oz mini marshmallows divided; reserve 2 cups to fold in at the end
- 0.25 cup pumpkin puree not pie filling; cook down to about 2 tbsp
- 1 tsp pumpkin pie spice
- 0.5 tsp ground cinnamon optional
- 1 tsp vanilla extract
- 0.25 tsp fine sea salt
- 8 cups crispy rice cereal start with 8 cups; add up to 1 extra cup only if needed
Optional Decorations
- white chocolate for drizzling; optional
- festive sprinkles optional
- Tootsie Rolls or green M&M candies for pumpkin stems/leaves if shaping into pumpkins
Instructions
Step-by-Step Instructions
- Line a 9x13 inch pan with parchment, leaving overhang to lift. Lightly butter or spray the parchment and a spatula. Measure 2 cups mini marshmallows into a bowl and set aside to fold in later.
- Place 1/4 cup pumpkin puree in a small skillet over medium heat. Cook, stirring often, 3 to 5 minutes until thick, shiny, and reduced to about 2 tbsp. This concentrates flavor and removes excess moisture so your treats stay chewy.
- In a large pot, melt the butter over medium heat. Continue cooking until golden with toasty brown bits and a nutty aroma, 3 to 5 minutes. Stir in pumpkin pie spice and cinnamon to bloom the spices for 15 seconds.
- Add remaining mini marshmallows to the pot. Reduce heat to low and stir constantly until smooth and melted. Do not let it simmer or boil, which can make treats firm.
- Remove from heat. Stir in the reduced pumpkin, vanilla, and salt until fully combined.
- Add 8 cups cereal and gently fold until coated. If the mixture looks very wet, add up to 1 additional cup cereal a little at a time. Fold in the reserved 2 cups mini marshmallows for delicious gooey pockets.
- Transfer to the prepared pan. Lightly press with the buttered spatula or damp fingertips until even. Do not compact firmly or the bars will be dense. Add sprinkles or drizzle with melted white chocolate if you like.
- Let set at room temperature for 30 to 45 minutes. Lift out using parchment, then cut into 20 to 24 squares.