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These Pumpkin Pie Spiced Rice Krispie Treats blend pumpkin puree with classic pumpkin pie spices, creating a perfect autumn snack for pumpkin lovers!
Pumpkin spice has firmly established itself as a staple of autumn, and it’s easy to see why. The delightful combination of warming spices, which you can create with Homemade Pumpkin Pie Spice, paired with the rich sweetness of Homemade Pumpkin Purée, also easily made at home (store-bought spice and canned pumpkin work well too), is a seasonal twist to the classic recipe. So, when you’re in the mood to indulge in the fall’s beloved flavors, make this recipe for a quick, simple, and satisfying dessert. Enjoy! ~Nicole
Note: The following is from my original post on October 5. 2012.
Oh my heavens, are these ever good! They are the love child of the classic pumpkin pie and the childhood favorite. And they aren’t just flavored with Homemade Pumpkin Pie Spice; they have actual Pumpkin Purée in the mixture.
With the added moisture from the pumpkin purée, I was a bit concerned about how the texture would hold up. Then I remembered the trick I used in the Pumpkin Cream Cheese Truffles to remove excess moisture. I also browned the butter to remove even more moisture and to add the nutty flavor it provides. I use my standard Rice Krispie Treat recipe, which is different from the classic. I like my treats big, with extra marshmallow and crispy crunch. Instead of the traditional 9- x 13-inch baking pan, I use a smaller 7 x 11-inch pan. That yields about 15 (2 ½-inch) squares that are 1 ½-inches tall.
I use a good ½ teaspoon of the Homemade Pumpkin Pie Spice and a nice drizzle of melted white chocolate (you can also use melted almond bark chips). It is visually appealing and adds another flavor profile that pairs well with the pumpkin and spice. These are excellent treats for Halloween and are well received on the holiday dessert table when you are too full for that slice of pie. These provide a ton of flavor with a little less guilt.
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Spiced Pumpkin Rice Krispie Treats
Equipment
- 7 x 11-inch baking pan
Ingredients
- 8 cups crispy rice cereal
- 5 tablespoons unsalted butter
- 1 (16 ounce) bag of mini marshmallows
- ¼ cup pumpkin purée, homemade or store-bought and excess moisture removed (see this post)
- ½ teaspoon pumpkin pie spice with cloves, or ½ teaspoon store-bought spice with a pinch of ground cloves
- Pinch of kosher salt
- 3 ½ ounces white chocolate, chopped
- 1 teaspoon vegetable shortening
Instructions
- Line a 11 x 7-inch baking pan with parchment paper, allowing excess to overhang for easy removal, set aside. Lightly spray the inside of a large bowl with baking spray. Add the cereal and set aside.
- In a large saucepan over medium heat, melt the butter. Continue cooking until butter is golden brown and has a nutty smell. Add the marshmallows and cook, stirring frequently until the marshmallows are completely melted. Add the pumpkin purée, spice, and salt. Stir until the mixture is completely smooth with no lumps of pumpkin.
- Pour the mixture over the rice cereal and stir until the cereal is completely coated. Transfer the mixture to the prepared pan. Using a spatula sprayed with non-stick cooking spray, press the mixture evenly into the pan. Let the mixture cool and set. Using the plastic wrap, remove the mixture from the pan. Transfer to a cutting board and cut into squares.
- Over a double-boiler or in a microwave-safe bowl, melt the chocolate with the vegetable shortening, stirring frequently to prevent scorching. Drizzle the chocolate over the squares and allow the chocolate to set completely before serving or storing. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love the idea of putting pumpkin in rice cereal treats! It's a nice way of making them different 🙂