Pumpkin rice krispies – a delicious recipe with butter, marshmallows, orange food, cinnamon, nutmeg, rice krispie cereal. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Melt butter and marshmallows in a medium/large saucepan until its a liquid.
2
Remove from heat.
3
Stir in food dye, cinnamon, and nutmeg.
4
I really wanted to try it with pumpkin pie spice too but I was out let me know how it goes if you try that though!
5
Also, you need the extra food dye because the cereal washes out the color.
6
Stir in cereal until well combined.
7
Once it cools down a bit (5minutes), mold them into balls, sticking the tootsie rolls in the middle as shown.
8
It's pretty sticky so you'll probably need to keep your hands wet for this.
9
When I did it, some of the balls fell apart as they were cooling.
10
Super annoying.
11
All you can really do is continue to remold them.
12
They won't fall apart anymore after they cool.
13
Once they cool completely (30 minutes or so), add green icing in the form of leaves.
911
kcal
Calories
11
g
Fat
184
g
Carbs
16
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 8 ingredients. The key ingredients include: 3 tbsp butter, 1 packages mini marshmallows (I think it's 8-10 oz), 1 tsp orange food dye (neon preferred), 1 tsp cinnamon, and more.
Yes, Pumpkin rice krispies 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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