Recipe: Pumpkin Spice Rice Krispies Treats

updated Oct 30, 2019
Pumpkin Spice Rice Krispie Treats

An easy recipe for Rice Krispies treats flavored with pumpkin purée and spiced with cinnamon and nutmeg.


Prep5 minutes

Cook5 minutes to 10 minutes

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(Image credit: Joe Lingeman)

Pumpkin spice has taken over autumn for good reason. That mix of warming spices with the golden sweetness of squash is pretty special — and more importantly — versatile. It goes from pie to latte, and now into these Rice Krispies treats without batting an eye. So next time you’re looking for a quick and easy way to get in on the season’s most celebrated flavors, think back to this recipe for pumpkin spice Rice Krispies treats.

(Image credit: Joe Lingeman)

Use Up That Can of Pumpkin Purée

How is it that we always end up with just a little bit of pumpkin purée left over after making muffins or pancakes? Maybe it’s because the universe was set on you making this recipe. Calling for just a quarter-cup of purée, these pumpkin spiced treats bring a light hand letting the cinnamon, vanilla, allspice, and nutmeg do the heavy shining. You can used a pre-blended mix of pumpkin spice, or just add a pinch of this and that as you’re mixing everything together (tasting as you go, of course) to get the final flavor just where you want it.

Pumpkin Spice Rice Krispie Treats

An easy recipe for Rice Krispies treats flavored with pumpkin purée and spiced with cinnamon and nutmeg.

Prep time 5 minutes

Cook time 5 minutes to 10 minutes

Makes 12

Nutritional Info


  • 3 tablespoons

    unsalted butter, plus more for the baking dish

  • 1/4 cup

    pumpkin purée

  • 1

    (10-ounce) bag plus 1 cup mini marshmallows, divided

  • 1/4 teaspoon

    vanilla extract

  • 1/4 teaspoon

    ground cinnamon

  • Pinch ground allspice

  • Pinch freshly grated nutmeg

  • Pinch kosher salt

  • 6 cups

    crispy rice cereal


  1. Coat a 9x13-inch baking dish with butter; set aside.

  2. Melt the butter in a large pot or Dutch oven over medium-low heat. Add the pumpkin and cook until warmed through. Fold in 10 ounces of the marshmallows, stirring frequently until almost completely melted. Stir in vanilla, cinnamon, allspice, nutmeg, and salt, and remove from heat.

  3. Let the marshmallow mixture cool 10 minutes. Add the remaining 1 cup marshmallows and stir to combine. Let the mixture cool to room temperature, 20 to 25 minutes (failure to cool the mixture will result in soggy treats). Add the cereal and stir with a silicone or rubber spatula until combined.

  4. Transfer to the baking dish and press into an even layer. Let sit for 30 minutes before cutting and serving.

Recipe Notes

Storage: Leftovers can be stored in an airtight container at room temperature for up to 5 days.