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Pumpkin Rice Krispie Treats

Course: Dessert
Servings: 12
Author: Amanda Carlisle


  • Nonstick cooking spray
  • 3 Tablespoons unsalted butter or margarine
  • 1/4 cup pumpkin puree
  • 1 10oz bag mini marshmallows
  • 1/4 teaspoon vanilla extract
  • 1 tsp Pumpkin Pie Spice
  • 1/8 teaspoon salt
  • 6 cups crispy rice cereal I used Gluten Free Rice Krispies


  • 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.

Gluten Free

  • Use gluten free rice krispies and gf vanilla extract

Dairy Free

  • Use dairy free margarine or even coconut oil in place of butter.