Pumpkin Rice Krispie Treats – a delicious recipe with Marshmallows, Butter, Salt, Cereal, Tootsie Rolls, Green Icing. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a large saucepan, combine marshmallows, butter, and salt. Cook and stir until melted. Remove from heat and tint mixture orange with food coloring. Add cereal and stir.
2
With buttered hands (you have to butter them multiple times), shape into desired sized balls (I made mine rather small for 3 year olds). Set on waxed paper. If they begin to ooze apart, then they need to be more tightly packed together.
3
Cut Tootsie Rolls in half and press into the top of the pumpkin (to make a stem). With an icing tip, use the green icing to ice a leaf by the Tootsie Roll stem and twirl green icing around the pumpkin for the vine.
4
If you are taking these somewhere, package in a clear plastic party bag and tie with a ribbon.
1121
kcal
Calories
11
g
Fat
231
g
Carbs
21
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 package Miniature Marshmallows, 10 Ounce Bag, 3 Tablespoons Butter, 1/8 teaspoons Salt, 4 drops Orange Food Coloring, and more.
Yes, Pumpkin Rice Krispie Treats falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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