How To Make Pumpkin Pie Rice Krispie Treats
These easy-to-make, kid-friendly tasty Rice Krispie Treats offer a twist of pumpkin puree, cinnamon spice, and melted marshmallow, all in one tasty snack!
Serves:
Ingredients
- 3tbspunsalted butter
- ¼cuppumpkin puree,canned, or fresh
- 10ozmini marshmallows,(1 bag)
- ¼tsppure vanilla extract
- ½tspground cinnamon
- ¼tspground nutmeg
- ⅛tspground cloves
- ⅛tspsalt
- 6cupscrispy rice cereal
- 4ozwhite chocolate,such as Ghirardelli
- 24mellowcreme pumpkins,optional
Instructions
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Generously spray a 9×13-inch baking pan with non-stick spray. Set the pan aside.
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In a large saucepan, melt the butter over medium-low heat. Add the pumpkin puree and continue to cook until it is warmed through.
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Fold the marshmallows, stirring frequently until almost completely melted. Stir in the vanilla, cinnamon, nutmeg, cloves, and salt, and remove from heat.
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Allow the marshmallow mixture to cool for 20 minutes or until it is at room temperature. Add the cereal and stir until combined.
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Pour mixture into prepared baking pan and gently spread out evenly. Spray the back of a large spatula with non-stick spray and gently press the mixture without packing it down.
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Allow to set for about 30 minutes before cutting into squares.
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Melt the white chocolate and drizzle on top, then serve, and enjoy!
Recipe Notes
- If desired, cut these treats into pumpkin shapes or decorate them with regular candy corns.
- Store in an airtight container for up to 1 week.
- For thicker treats, use an 11×7-inch pan.
Nutrition
- Calories: 473.30kcal
- Fat: 4.48g
- Saturated Fat: 2.61g
- Trans Fat: 0.06g
- Monounsaturated Fat: 1.01g
- Polyunsaturated Fat: 0.18g
- Carbohydrates: 111.37g
- Fiber: 7.54g
- Sugar: 50.25g
- Protein: 15.46g
- Cholesterol: 4.81mg
- Sodium: 40.99mg
- Calcium: 320.42mg
- Potassium: 5022.23mg
- Iron: 12.95mg
- Vitamin A: 6294.63µg
- Vitamin C: 132.43mg
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