Pumpkin Pie Rice Krispie Treats

February 15, 2013


This recipe is perfect to use up any leftover canned pumpkin puree, which is something I am always looking to do that. Well, that and rice krispies. I feel like I always have a half box of rice krispies hanging around that I used for a recipe and I can never figure out what to do with it. I keep it until it goes stale, then throw it out, and wouldn’t you know it- all of a sudden I am in need of rice krispies and the whole process starts all over again!

Enough about my problems, lets talk about these rice krispies. These are a really fun way to give your rice krispy treats some fun flavor- not to mention vitamin A! There is one slight issue when using pumpkin puree with rice krispies… they tend to be kind of soggy and loose. It’s because of all the extra moisture in the pumpkin. The best way to avoid this is to wait for your rice krispy-marshmallow mixture to cool as much as possible before hardening and then add the pumpkin. This won’t complete alleviate the problem but it will help a bit. I bet using pumpkin butter would work even better than the puree as far as texture. That was the solution for chewy pumpkin chocolate chip cookies.


And to dress up your rice krispies you can drizzle them with some melted white chocolate. It really makes for a very beautiful presentation, the orange and white. Pretty : )

Pumpkin Pie Rice Krispie Treats
Serves: 24
  • 3 tablespoons unsalted butter (browned if desired)
  • ¼ cup canned pumpkin puree (or fresh)
  • 1 (10 ounce) bag mini marshmallows
  • ¼ teaspoon pure vanilla extract
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon nutmeg
  • ⅛ teaspoon ground cloves
  • ⅛ teaspoon salt
  • 6 cups (6 ounces) crispy rice cereal
  1. Generously spray a 9"×13" baking pan with non-stick spray. (or use an 11"×7" for thicker bars.) Set pan aside.
  2. In a large saucepan, melt butter over medium-low heat, browning if desired. Add the pumpkin puree and continue to cook until it is warmed through. Fold marshmallows, stirring frequently until completely melted. Stir in vanilla, cinnamon, nutmeg, cloves, and salt, and remove from heat.
  3. Allow the marshmallow mixture to cool for 20 minutes or until it is at room temperature (failure to cool the mixture will result in soggy rice krispie treats.) Add the cereal and stir until combined.
  4. Pour mixture into prepared baking pan and gently spread out evenly (use non-stick spray on spatula or hands OR a piece of parchment to help). Allow to set for about 30 minutes before cutting into squares.
-To add extra flavor, brown the butter. -To decrease moisture content and boost pumpkin flavor, cook ⅓ cup pumpkin puree in saucepan over medium heat for 6-8 minutes, until it has caramelized and reduced down to about ¼ cup. -For special garnish, use a basic vanilla-confectionary sugar glaze, melted white chocolate, or a cream cheese glaze.

adapted from Sally’s Baking Addiction 


{ 2 comments… read them below or add one }

Laura Dembowski February 18, 2013 at 5:57 pm

I tried using pumpkin in rice krispies treats, but they got kind of soggy. I’m wondering if it’s because I used fresh pumpkin puree, which is way more watery than canned. Yours look so great I want to give it another try.


lmachell February 19, 2013 at 2:20 pm

That happens a lot when using pumpkin, even the canned kind. Even these were not the usual rice krispy texture although they were not necessarily soggy. The best thing you can do is try and cook some moisture off on the stovetop, let the pumpkin cool, and then add it to a semi-cool rice krispy mixture before pressing it into the pan.


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