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Pumpkin Pie Rice Krispie Treats

Pumpkin pie rice krispie treats combine pumpkin puree, warm pumpkin pie spice, and crisp rice cereal in a chewy marshmallow treat. Cook the pumpkin until thick and reduced before mixing for a flavorful, sliceable batch.
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Prep Time 10 minutes
Cook Time 13 minutes
cooling 1 hour
Total Time 1 hour 23 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 195
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cooking spray nonstick; for coating
  • 0.5 cup pumpkin puree canned
  • 6 tbsp butter unsalted
  • 1.5 tsp pumpkin pie spice
  • 0.25 tsp salt kosher
  • 1 package (10 oz) marshmallows mini
  • 1 tsp vanilla extract
  • 6 cup crisp rice cereal

Equipment

  • 1 9x13-inch baking dish

Method
 

  1. Coat a 9x13-inch baking dish with nonstick cooking spray.
  2. In a 5-quart pot over medium heat, cook the pumpkin puree, stirring often, for 5-8 minutes, until thick and reduced to about 1/4 cup.
  3. Add the butter, pumpkin pie spice, and salt; stir until the butter has melted.
  4. Reduce the heat to low, add the marshmallows, and stir for 3-5 minutes until melted.
  5. Remove the pot from the heat and stir in the vanilla extract.
  6. Add the cereal and stir until evenly coated.
  7. Transfer the mixture to the prepared dish and press gently into an even layer.
  8. Let cool at room temperature for 1 hour.
  9. Cut into 12 squares.

Notes

Cook the pumpkin until it is thick and reduced to about 1/4 cup so the treats set well. Store airtight in the refrigerator for up to 5 days; freeze for up to 2 months. For a dairy-free swap, use plant-based butter and vegan marshmallows, and check that your cereal is dairy-free.