Pumpkin Spice Rice Crispie Treats – a delicious recipe with unsalted butter, pumpkin puree, marshmallows, vanilla, ground cinnamon, allspice. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Butter a 9x13-inch baking dish (or a smaller dish see Note below).
2
In a heavy saucepan or Dutch oven, melt butter over medium-low heat.
3
Add the pumpkin puree and continue to cook until it is warmed through.
4
Fold in 10 ounces of the marshmallows, stirring frequently until almost completely melted.
5
Stir in vanilla, cinnamon, allspice, nutmeg, and salt, and remove from heat.
6
Allow the marshmallow mixture to cool 10 minutes; fold in the remaining cup of marshmallows.
7
Continue to cool the mixture for another 20 to 25 minutes until it is room temperature (failure to cool the mixture will result in soggy rice crispy treats.)
8
Add the puffed rice cereal and stir, using a silicone spatula, until combined.
9
Press the mixture into the greased rectangular baking dish.
10
Let set for 30 minutes before cutting and serving.
1076
kcal
Calories
11
g
Fat
220
g
Carbs
20
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 9 ingredients. The key ingredients include: 3 tablespoons unsalted butter, ¼ cup canned pumpkin puree, 1 (10 ounce) bag mini marshmallows, plus one cup, ¼ teaspoon pure vanilla extract, and more.
Yes, Pumpkin Spice Rice Crispie 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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