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I am addicted to Pumpkin this time of year. I could probably eat an entire pumpkin pie on my own, although I am not going to try. I have passed my love of pumpkin onto the sweetest, cutest, most handsome little guy I know. My son loves pumpkin, but he is gluten free. So we have channeled his love of pumpkin into many things: pumpkin pudding, GF Pumpkin Cookies, GF Pumpkin Muffins, and more. You name it and I have probably tried it.
Today I wanted to surprise my little buddies with a new special treat when they came home. Monday’s can be rough. We needed a little extra smile. So I made a batch of these Pumpkin Rice Krispie Treats. They are just as amazing as I imagined. Maybe better. They are very easy to make and the perfect fall snack, or even addition to the kids table at Thanksgiving.
Give these yummy treats a whirl.
Pumpkin Rice Krispie Treats
Choose your desired size baking pan, I used a square 8x8x2, and spray generously with nonstick cooking spray. Set aside.
In a large pot, melt butter or margarine over medium heat. Stir in pumpkin puree and cook until warmed through.
Fold in marshmallows, stirring frequently until melted. Remove from heat and stir in vanilla, and spices
Let marshmallow mixture cool at room temperature for 20 minutes (cooling helps avoid soggy treats). Add the crispy rice cereal and stir until combined.
Pour mixture into prepared baking pan, spread out evenly and gently press down with a rubber spatula.
Refrigerate to set for at least 1 hour. Cut into squares
Store in an airtight container up to one week.
Use gluten free rice krispies and gf vanilla extract
Use dairy free margarine or even coconut oil in place of butter.