Pumpkin Spice Rice Krispie Treats

These pumpkin spice rice krispie treats are a great fall treat that everyone loves! This easy, no bake classic treat is dressed up for the fall and is the perfect pairing with your pumpkin spice latte!

I have always loved rice krispie treats. When I was pregnant with my second son I ate whole pans of them and still never got tired of them. (Yes my dr. advised against me doing that!) I’ve always loved the classic recipe, it is so easy, quick to make, and something that everyone enjoys.

However, over the years I’ve also realized how much I love variations on the original recipe. It makes such a beautiful blank canvas for other flavors like Nutella or white chocolate and peppermint. You can pretty much create a rice krispies treat for any holiday or occasion with just a few additions, spices, or candies.

Since I love a great treat for the fall season and I thought it would be a great idea to whip up some pumpkin spice krispie treats. I mean how can you go wrong with the flavor of pumpkin pie and the chewy crunchy texture of homemade rice krispie treats?? These are an easy fall dessert that makethe perfect addition to your Halloween party, fall bake sale, or even Thanksgiving dessert table! They have major fall flavor and are such an easy way to get your pumpkin fix and delight your friends and family!

These crispy treats use real pumpkin and pumpkin pie spice to give you that delicious flavor of your favorite pumpkin recipes. The pumpkin puree adds a light orange color to the treats, if you want them to be a brighter more vibrant color you can add a drop or two of orange gel food coloring.

Ingredient Checklist

Find the exact amounts in the printable recipe card at the bottom of this post.

Rice Krispies Cereal- Any crispy rice cereal will work for these treats.

Canned Pumpkin- Make sure to get pure pumpkin puree and not pumpkin pie filling. Pumpkin pie filling has added sugar and spices that you don’t need for this recipe.

Butter- I like to use salted butter for this recipe. You’ll be melting it so it doesn’t have to be softened. You can use unsalted butter if you prefer.

Marshmallows- You can use large or mini marshmallows either will work. Mini marshmallows tend to melt faster if you’re in a hurry. I have seen pumpkin spice marshmallows in the store but I prefer to use plain marshmallows and my own spice so I can get just the right amount of pumpkin spice.

Pumpkin Pie Spice- Make sure your spices are fresh, you can use a mix or homemade pumpkin pie spice.

Vanilla Extract- You’ll want to use pure vanilla extract.

White Chocolate Chips- You’ll be using these for a white chocolate drizzle, you can use white chocolate chips, chunks, or candy melts.

Orange Gel Food Coloring- This is optional if you want to add a little more color. Gel food coloring works much better than liquid.

First you’ll want to butter the bottom and sides of a 9×9 inch baking dish.

Next we’re going to prepare our pumpkin by removing some of the water so we get the flavor but not the moisture. Spread your pumpkin puree out on a stack of paper towels and allow to sit for about 5-10 minutes. The paper towels will draw out the water, you’ll see a ring of wetness around the pumpkin. When you are ready to use it you can easily scrape the pumpkin off of the paper towels.

Then in a large saucepan melt butter over medium heat stirring frequently. Add in pumpkin and continue heating and stir until well mixed.

Next add in marshmallows and continue heating, stirring frequently until marshmallows are melted, and everything is well mixed.

Then add in pumpkin pie spice and stir in until evenly mixed. If a deeper orange color is desired add a few drops of orange food coloring.

Remove the pan from the heat and fold in rice krispie cereal until evenly coated.

Evenly press the rice krispie mixture into prepared pan. I like to do this with my hands, I coat them with a light coating of butter and then press the mixture into the baking pan. You can also a piece of wax paper to protect them or use a spatula.

Set the pan aside to cool.

While the rice krispies mixture is cooling place white chocolate chips in a double boiler, or a heat safe bowl over a small pot of water. Heat over medium high heat stirring frequently until melted and smooth. You can also melt your chocolate in the microwave, place it in a microwave safe bowl and heat in 30 second increments stirring between each until the chocolate is melted.

Allow the chocolate to cool a little before handling, then place in a piping bag or zip top bag with the corner cut off. Gently squeeze and drizzle the melted chocolate over the top of the treats. I drizzled my chocolate over the whole pan but you can also cut the treats and drizzle over individual treats.

Let cool completely, cut into 9 squares and serve.

Store treats in an airtight container.

Questions, tips & substitutions

What can I use in place of the pumpkin spice? If you don’t have pumpkin spice on hand you can easily use a combination of spices. A great mix is 1/2 a teaspoon of ground cinnamon. 1/4 tsp ground nutmeg and 1/8 tsp ground cloves.

Use chocolate chips- If you love the flavor combination of pumpkin and chocolate you can easily swap out chocolate chips for the white chocolate. Some chocolate chips don’t melt as well so if needed add a tablespoon of shortening to help get a smooth chocolate mixture.

Use a different pan- I use a 9×9 pan for these because it results in nice thick, chewy treats. If you want thinner treats you can use a 13×9 inch pan with no problem. You could even use a round pan to create a “pumpkin pie”!

Make them pumpkin shaped- If you want to make a delightful fall treat you can make these pumpkin shapes! Just roll the mixture into small balls, press onto wax paper to flatten the bottom, and create “stems” from tootsie rolls or fruit roll ups! They make a fun treat for class parties!

Add sprinkles- Want to give these a little more colorful and festive flair? Add some fun fall or Halloween sprinkles! Just sprinkle them across while the treats are still warm or across the melted chocolate before it sets.