Chewy, gooey, golden-edged squares warm with cinnamon, nutmeg, and that cozy pumpkin pie spice smell that fills your whole kitchen the second it hits the heat. These Pumpkin Spice Rice Krispies came into my life on a rainy October afternoon when I needed something fast and festive, and I've been making them every fall since. They come together with simple pantry ingredients in under ten minutes of actual work, no oven required.
If you love easy autumn treats, you're going to want to bookmark my Strawberry Icebox Cake and my Mimosa Cupcakes too. But right now, let's talk about these dreamy spiced squares.
Why These Will Become Your Go-To Fall Treat
No oven. No baking. No waiting for anything to preheat. The hands-on time is genuinely about five minutes, which means you can go from craving to countertop in no time at all.
The Pumpkin Spice Rice Krispies transforms the classic marshmallow base into something that tastes completely seasonal, warm, and fall-forward without being complicated. You still get that familiar crispy-chewy texture you love, but with a spiced depth that makes every bite feel cozy. And if you add a few drops of orange food coloring, they look festive enough for a school party, a Halloween spread, or just a fun Tuesday snack.
Jump to:
- Why These Will Become Your Go-To Fall Treat
- Pumpkin Spice Rice Krispies Ingredients
- How to Make Pumpkin Spice Rice Krispies
- Easy Swaps and Variations
- Equipment For Pumpkin Spice Rice Krispies
- How to Store Pumpkin Spice Rice Krispies
- Serving Ideas for Fall
- Expert Tips For Pumpkin Spice Rice Krispies
- FAQ
- Related
- Pairing
- Pumpkin Spice Rice Krispies
Pumpkin Spice Rice Krispies Ingredients
Simple ingredients, big fall flavor.
See Recipe Card Below This Post For Ingredient Quantities
- Unsalted butter : Melted low and slow, it keeps the marshmallow mixture smooth, rich, and easy to work with. Unsalted gives you full control of the saltiness.
- Mini marshmallows : Most of them melt down into the gooey base, but holding 2 cups back and stirring them in at the end creates those soft, half-melted pockets that make these so special.
- Pumpkin pie spice : The star of the whole recipe. It brings warm cinnamon, nutmeg, ginger, and clove into every bite. See the notes section for a quick homemade blend.
- Salt : Balances the sweetness and sharpens all that warm spice flavor.
- Vanilla extract : Rounds out the spice blend and adds a little depth underneath all that warmth.
- Rice Krispies cereal : The classic crispy base that gives these treats their signature snap and chew. Don't substitute here, the texture just isn't the same with other cereals.
- Orange food coloring : Totally optional, but a few drops make these look adorably festive. Liam would say more is more.
How to Make Pumpkin Spice Rice Krispies
One pot, one pan, and you're done.
Measure and prep: Measure out 10 cups of mini marshmallows and set 2 cups aside in a small bowl for later. Measure out 8 cups of Rice Krispies and have them ready right next to the stove. Getting everything prepped before you start makes this go smoothly.
Prepare the pan: Line your 9x13 inch baking dish with parchment paper, or grease it generously with butter. Either works well.
Melt butter and marshmallows: In a large saucepan over medium-low heat, melt the butter and the 8 cups of marshmallows together, stirring frequently until fully melted and smooth. Keep the heat gentle so nothing burns or gets sticky.
Add the spices and reserved marshmallows: Stir in the pumpkin pie spice, salt, vanilla extract, and orange food coloring if you're using it. Then fold in the reserved 2 cups of marshmallows and stir until they're about halfway melted. Those gooey bits are everything.
Remove from heat: Take the saucepan off the burner right away so the mixture doesn't overcook.
Fold in the cereal: Add all 8 cups of Rice Krispies and stir until every piece is coated in that warm, golden, spiced marshmallow mixture. It smells incredible at this point.
Press into the pan: Transfer the mixture to your prepared baking dish. Gently press it into an even layer with slightly wet hands, which keeps the mixture from sticking and helps you get a fluffier, airier texture rather than a dense one.
Set and slice: Let the treats rest for about 1 hour until fully set, then slice into 16 squares with a sharp knife and enjoy.
Easy Swaps and Variations
Pumpkin Spice Rice Krispies at home? You can make a quick version by combining 1.5 teaspoon cinnamon, 0.5 teaspoon ginger, 0.25 teaspoon nutmeg, and 0.25 teaspoon cloves. It works beautifully.
For a maple pumpkin twist, swap the vanilla extract for maple extract. That combination is honestly next level for fall. If you want something closer to Pumpkin Spice Rice Krispies, drizzle warm caramel sauce over the top right before they set and let it sink in slightly.
Going vegan? A plant-based butter and vegan marshmallows work great here. The texture is nearly identical and just as chewy and delicious.
Equipment For Pumpkin Spice Rice Krispies
- 9x13 inch baking dish
- Parchment paper or butter for greasing
- Large saucepan
- Spatula
- Measuring cups and spoons
How to Store Pumpkin Spice Rice Krispies
Keep your Pumpkin Spice Rice Krispies in an airtight container at room temperature for up to three days. Layer them between sheets of parchment paper so they don't stick together as they sit.
For longer storage, wrap individual squares tightly in plastic wrap and freeze for up to six weeks. Pull one out and let it thaw at room temperature for about 20 minutes and it'll taste freshly made.
Serving Ideas for Fall
These are wonderful on their own, but they shine even brighter on a fall dessert platter alongside my Chocolate Tartlets or my Chocolate Peanut Butter Protein Balls. Wrap individual squares in orange cellophane and tie them with a ribbon for the cutest little party favors.
Hot apple cider next to a plate of these is a combination that just feels like fall in your bones. For the kids, cold milk is all they need, and those squares won't last long.
Expert Tips For Pumpkin Spice Rice Krispies
Keep the heat low: Medium-low is the sweet spot. High heat makes the marshmallows seize up and the treats end up tough and rubbery instead of soft and chewy.
Don't over-press: A gentle hand when pressing into the pan keeps them fluffy. If you pack them down hard, they lose that airy texture and turn dense.
Wet hands are everything: Slightly damp hands make pressing the mixture into the pan so much easier. It's one of those little tricks that makes a big difference.
Sharp knife for clean slices: Dip a sharp knife in warm water before cutting and you'll get clean, beautiful squares every time without any tearing.
FAQ
How long do rice crispy treats need to sit before eating?
They need about one hour to fully set so they hold their shape when you slice them. That said, if you can't wait, 30 minutes gives you softer, gooier squares that are still delicious, just a little messier to handle. Liam, for the record, always campaigns for 30 minutes.
What are some common mistakes when making rice krispie treats?
The biggest one is too much heat. High heat makes the marshmallow mixture caramelize too fast, which turns the treats tough and chewy in a bad way. Another mistake is pressing the mixture into the pan too hard and squashing out all the airiness. And skipping those reserved marshmallows stirred in at the end? That's the step that makes homemade Pumpkin Spice Rice Krispies taste so much better than anything from a store shelf.
Why do bodybuilders eat rice krispie squares?
Pumpkin Spice Rice Krispies are a fast-digesting carbohydrate, which means they spike insulin quickly after a workout and help move nutrients into the muscles. That's why you'll sometimes see athletes reaching for a square post-training. These pumpkin spice cereal treats are more of an indulgent fall snack than a sports nutrition choice, but hey, you deserve a treat too.
Can I use pumpkin pie spice in place of allspice?
You can in a lot of recipes, though they aren't exactly the same. Allspice is a single spice with a very distinct flavor, while pumpkin pie spice is a blend of several. For this Pumpkin Spice Rice Krispies, pumpkin pie spice is exactly what you want. If another recipe calls for allspice and you only have the blend, use a little less since the mix is more complex and layered.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Pumpkin Spice Rice Krispies
Pumpkin Spice Rice Krispies
Ingredients
Method
- Measure out 10 cups of mini marshmallows, setting 2 cups aside. Measure 8 cups of Rice Krispies cereal and set aside.
- Line a 9×13 inch baking dish with parchment paper or grease with butter.
- In a large saucepan, melt the butter and 8 cups of mini marshmallows over medium-low heat. Stir constantly until melted.
- Stir in the pumpkin pie spice, salt, vanilla extract, and orange food coloring (optional).
- Add the remaining 2 cups of marshmallows and stir until they are about halfway melted. Remove the pan from heat.
- Stir in the Rice Krispies cereal until completely coated.
- Transfer the mixture to the prepared baking dish. Gently press the Rice Krispies into the pan. For an airy texture, avoid pressing too hard. For easier pressing, slightly wet your hands to prevent sticking.
- Allow the mixture to set for about 1 hour. Once set, slice into squares and enjoy!
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