Pumpkin Pie Rice Krispie Treats
These Pumpkin Pie Rice Krispie Treats are the perfect Halloween snack to enjoy this holiday! Scarily delicious and frighteningly fun to look at, each treat is topped with a candy pumpkin to make them perfect to serve for any gathering!
Blending pumpkin purée and pumpkin pie spices with melted marshmallows gives these treats an orange-y color and the flavor of pumpkin pie in the all-too-familiar Ricke Krispie treat.
Melt butter in a large saucepan and then add pumpkin purée. Once mixed in, add the mini marshmallows and stir until completely melted. Stir in the spices and vanilla and remove from the heat.
Let the mixture cool down about 20 minutes or until room temperature. It’s important to do this or the cereal, once added, will get soggy if the mixture is too hot.
Add the rice Krispies to the pumpkin-marshmallow mixture, stir well, and then transfer to a baking pan. Allow the mixture to sit at least 30 minutes prior to cutting into squares.
Drizzle the melted white chocolate over each square (or over the entire pan prior to cutting as I did). Place a mellow creme pumpkin on the top of each square.
Enjoy!
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Pumpkin Pie Rice Krispie Treats
Makes: 24 squares
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Ingredients
- 3 tbsp unsalted butter
- 1/4 cup canned pumpkin purée, blotted dry
- 1 (10 ounce) bag mini marshmallows
- 1/4 tsp pure vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/8 tsp ground cloves
- 1/8 tsp kosher salt
- 6 cups crispy rice cereal
- 4 ounces white chocolate
- optional: 24 mellowcreme pumpkins
Instructions
Generously spray a 9×13-inch baking pan with non-stick spray. Set pan aside.
In a large saucepan, melt butter over medium-low heat. Add the pumpkin purée 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. Place pumpkins on each square.
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!
Recipe from Sally’s Baking Addiction
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