Recipe: Pumpkin Spice Rice Krispies Treats
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.
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
- 3 tablespoons
unsalted butter , plus more for coating the baking dish
- 1/4 cup
(10-ounce) bag plus 1 cup mini marshmallows, divided
- 1/4 teaspoon
- 1/4 teaspoon
Pinch freshly grated nutmeg
Pinch of kosher salt
- 6 cups
crispy rice cereal
Coat a 9x13-inch baking dish with butter; set aside.
Melt the butter in a heavy saucepan 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.
Let the marshmallow mixture cool 10 minutes. Add the remaining 1 cup of marshmallows and stir to combine. Continue to cool the mixture until it is room temperature, 20 to 25 minutes more (failure to cool the mixture will result in soggy treats). Add the cereal and stir with a silicone spatula until combined.
Transfer to the baking dish and press into an even layer. Let set for 30 minutes before cutting and serving.
Storage: Leftovers can be stored in an airtight container at room temperature for up to 5 days.