Pumpkin Spice Rice Krispies Treats

You know that feeling, when the air turns crisp and you’re suddenly invited to three different gatherings in one week? The panic of figuring out what to bring is real, a quiet hum of stress beneath all the seasonal excitement. Well, consider that problem solved, because these pumpkin spice rice krispies treats are about to become your new best friend.

They are the ultimate crowd-pleaser, a nostalgic treat dressed up in its autumn best. Imagine the classic snack you loved as a kid, but now with a warm, sophisticated hug of cinnamon, ginger, nutmeg, and more. They’re incredibly easy to make, and they’ll make your whole kitchen smell absolutely heavenly.

Trust me, this is the dish that disappears first from the potluck table. Everyone will be asking you for the recipe.

Why This Recipe Works So Well

This isn’t just any rice krispies treat recipe. It’s a version that has been thoughtfully tweaked and perfected to deliver maximum flavor and the perfect texture. The secret starts with a happy accident: using a whole box of cereal instead of just half.

This creates a treat that’s less about being a sticky-sweet marshmallow brick and more about a light, crispy crunch. It’s a subtle but important shift that allows the warm spices to truly shine through without being overwhelmed by sugar. And speaking of flavor, we’re not just adding a pinch of pumpkin spice.

We’re browning the butter first, which adds a deep, nutty, almost caramel-like note that complements the spices beautifully. It’s a simple step that elevates the entire experience from simple snack to something truly special.

Ingredients Needed for the Recipe

Gathering your ingredients is the first step toward treat-making bliss. Here’s what you’ll need to create this autumnal magic.

• 4 teaspoons ground cinnamon
• 2 teaspoons ground ginger
• 3/4 teaspoon freshly grated nutmeg
• 1/2 teaspoon ground cardamom (preferably freshly ground from about 7 cardamom pods)
• 1/4 teaspoon ground cloves
• 1/4 teaspoon sea salt (or 1/2 teaspoon Diamond Crystal kosher salt)
• 3 tablespoons (30g) black sesame seeds
• 1/2 cup (115g) unsalted butter
• 10 ounces (283g) mini marshmallows
• 12 ounces (340g) crispy rice cereal

The Heart of the Flavor: Your Spice Kit

The soul of these treats lies in the spices. Using fresh, high-quality spices makes a world of difference, transforming the dish from good to unforgettable. If you have a favorite local spice shop, now is the time to visit.

That said, don’t let a complicated shopping list stop you. The beauty of this recipe is its flexibility. If you have a jar of pumpkin pie spice blend in your cabinet, it will work wonderfully here.

The goal is to fill your kitchen with that unmistakable, cozy aroma. Whether you use individual spices or a blend, you’re in for a treat.

How to make Pumpkin Spice Rice Krispies Treats?

Getting Your Pan Ready

First things first, let’s prepare the stage for our treats. Grab a 9×13-inch baking pan and give it a very light greasing with a neutral oil or a bit of butter.

Then, line it with a sheet of parchment paper, letting the edges hang over the two long sides. This little trick is a lifesaver, creating a sling that will let you lift the entire block of treats out of the pan later for easy, clean cutting.

Set your prepared pan aside. With this simple step done, you’ve already made the final part of the process so much smoother.

Toasting the Sesame Seeds

Pour your black sesame seeds into a dry skillet and place it over medium heat. Toast them for about 3 minutes, shaking the pan or stirring occasionally.

You’ll know they’re ready when you start to smell a wonderful, nutty aroma wafting from the pan. Be careful not to walk away, as they can go from perfectly toasted to burnt in a flash.

Once they’re fragrant, immediately transfer them to a bowl to stop the cooking process. This step unlocks their flavor, adding a subtle, sophisticated bitterness that balances the sweetness of the marshmallows.

The Art of Browning Butter

Now, for the secret weapon: brown butter. In a large pot (a Dutch oven is perfect here), melt the stick of butter over medium heat. Let it melt completely, then keep cooking.

You’ll see it start to foam and sputter a bit. After a few minutes, tiny golden specks will begin to form at the bottom of the pot. This is the milk solids toasting! This is when you need to stay close, stirring frequently with a silicone spatula.

Watch as those specks turn a beautiful, fragrant brown, the color of milk chocolate. The second it reaches this point, turn off the heat. The residual heat in the pot will continue to cook it, so err on the side of caution to avoid burning.

Combining the Marshmallow and Spice Mixture

Immediately after you turn off the heat, pour all of the mini marshmallows into the pot with the brown butter. Start stirring right away; the residual heat will begin melting them into a gooey, glorious pool.

Keep stirring until every last marshmallow has melted into a smooth, creamy liquid. Now, add your pre-whisked blend of spices and salt, along with the toasted sesame seeds.

Stir everything together until it’s fully incorporated. Your kitchen should now smell absolutely incredible, a mix of toasty butter, sweet marshmallow, and warm, inviting spices.

Incorporating the Cereal

Here comes the fun part. Dump the entire 12-ounce box of crispy rice cereal into the pot all at once. It will look like a lot, and it is! But don’t worry.

Using your trusty silicone spatula, start gently folding the marshmallow mixture from the bottom of the pot up and over the dry cereal. It might seem daunting at first, but be patient.

Continue folding until every single piece of cereal is lightly coated in the spiced marshmallow goodness. You want to work relatively quickly before the mixture starts to set.

Pressing the Mixture into the Pan

Transfer the mixture into your prepared parchment-lined pan. Spread it out as evenly as you can with the spatula.

Now, for a neat trick: take that small sheet of parchment paper you used earlier (or a new one) and place it directly on top of the cereal mixture. Use your hands to press down firmly and evenly across the entire surface.

This method prevents the sticky treats from adhering to your hands and ensures a compact, even block. Press down firmly to make sure everything is packed in tightly, which helps the treats hold their shape when cut.

Cooling, Setting, and Slicing

Now, the hardest part: waiting. Let the pan of treats sit at room temperature for about 20 minutes to cool and set. This patience will be rewarded with much cleaner cuts.

Once set, grab the parchment paper sling and lift the entire block of treats out of the pan onto a cutting board. Using a sharp knife, slice it into squares.

I like to cut it into about 40 small, bite-sized squares, but you can make them as large or as small as you like. They are now ready to be devoured.

Avoiding a Common Pitfall: The Pumpkin Puree Question

It’s a natural question: if they’re pumpkin spice treats, shouldn’t they have actual pumpkin? In the spirit of experimentation, I tried adding a quarter cup of pumpkin puree to a test batch. The result was a valuable lesson.

The puree added no noticeable pumpkin flavor, but it did add a significant amount of moisture. Within an hour, the treats became unpleasantly soggy and lost their signature crispness.

So, we learn that the “pumpkin” here is all about the spice blend, not the squash. Trust the process, and you’ll be rewarded with the perfect texture.

Tips

For the best texture, use mini marshmallows. They melt much more evenly and quickly than their larger counterparts, creating a smoother binder for your cereal. And if possible, use a fresh bag; marshmallows that have been open for months can become dry and won’t melt as well.

A silicone spatula is your best friend for this recipe. The marshmallow mixture is notoriously sticky, but it slides right off silicone, making the mixing and scraping process incredibly easy. If you use a wooden spoon, be prepared for a serious sticky situation.

When browning the butter, stay vigilant. It transforms from melted to brown to burnt in a matter of seconds. If you’re nervous, you can turn the heat off when the butter is a deep golden color and let the residual heat in the pot take it the rest of the way to a nutty brown.

How to Store for Lasting Freshness

Let’s be honest, these treats are best enjoyed the day they are made, when the cereal is at its peak crispness. But if you have leftovers, or if you’re making them ahead of time, proper storage is key.

Place the treats in a single layer in an airtight container. If you need to stack them, place a sheet of parchment paper between the layers. They will keep well at room temperature for up to 3 days.

After that, the cereal will start to lose its crunch and become stale. So, really, it’s your duty to enjoy them within that time frame!

Creative Variations to Try

Once you’ve mastered the classic, feel free to get creative. For a different texture and flavor, try substituting 3 cups of the rice cereal with Corn Chex. The corn flavor pairs wonderfully with the warm spices.

For a festive touch, you could stir in a handful of dried cranberries or even some mini white chocolate chips after you’ve mixed in the cereal. The tartness of the cranberries would be a lovely contrast to the sweetness.

If you’re a fan of that salty-sweet combination, a light sprinkle of flaky sea salt over the top of the treats right after you press them into the pan would be absolutely divine.

The Perfect Occasion for These Treats

These pumpkin spice rice krispies treats are incredibly versatile. They are, of course, the star of any fall potluck or Halloween party. But their appeal goes far beyond that.

They make a wonderful homemade gift during the holidays. Pack them in a cute cellophane bag or a small box tied with a ribbon for a thoughtful present that anyone would love.

They’re also just the thing for a cozy weekend at home, paired with a hot cup of coffee or apple cider. Really, any time you need a little comfort in a square, this is your recipe.

Print Recipe

Pumpkin Spice Rice Krispies Treats

Author: Kelsey Perez Cooking Method: Stovetop Cooking Cuisine: American Courses: Dessert Recipe Keys: E easy fall dessert F fall treats H Halloween desserts T Thanksgiving desserts

Difficulty: easy Prep Time 15 mins Cook Time 10 mins Rest Time 20 mins Total Time 45 mins

Servings: 40 Estimated Cost: $ low Calories: 130

Best Season: Fall

Description

‘Tis the season for gatherings, food, and panic about what to bring to a holiday potluck! These Pumpkin Spice Rice Krispies Treats are easy to make and will be a crowd-pleaser. Packed with warm fall spices—cinnamon, ginger, nutmeg, cardamom, and cloves—and made with rich browned butter, these treats offer cozy autumn flavor in every chewy, crispy bite. Perfect for Halloween, Thanksgiving, or any fall celebration!

ingredients

Servings

• 4 tsp ground cinnamon
• 2 tsp ground ginger
• 0.75 tsp freshly grated nutmeg
• 0.5 tsp ground cardamom (preferably freshly ground)
• 0.25 tsp ground cloves
• 0.25 tsp sea salt (or ½ tsp kosher salt)
• 3 tbsp black sesame seeds (optional, for nutty flavor and visual contrast)
• 0.5 cup unsalted butter ((115g))
• 10 oz mini marshmallows ((283g))
• 12 oz crispy rice cereal ((340g, about 10–11 cups))

Instructions

1. Lightly grease a 9×13-inch baking pan with oil. Line with parchment paper along the long sides for easy removal. Set aside.
2. In a small bowl, whisk together cinnamon, ginger, nutmeg, cardamom, cloves, and salt. Set aside.
3. Toast black sesame seeds in a dry skillet over medium heat for 2–3 minutes, stirring often, until fragrant. Transfer to a small bowl and set aside.
4. In a large pot or Dutch oven, melt butter over medium heat. Once melted, continue cooking, stirring frequently, until golden brown milk solids form (2–4 minutes). Watch closely—it can burn quickly! Remove from heat immediately once it smells nutty and looks amber-brown.
5. Add mini marshmallows to the pot and stir constantly until completely melted and smooth.
6. Stir in the spice mixture and toasted sesame seeds until fully incorporated.
7. Add all the crispy rice cereal at once. Gently fold with a silicone spatula until every piece is coated. Be patient—it’s a lot of cereal!
8. Pour mixture into the prepared pan. Use a second sheet of parchment paper to press down firmly and evenly.
9. Let cool for 20 minutes to set. Lift out using parchment paper and cut into 40 squares (8x5 grid).
10. Store in an airtight container for up to 3 days. Best enjoyed fresh!

Nutrition Facts

Servings 40

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Amount Per Serving

Calories 130kcal

% Daily Value *

Total Fat 5g8%

Saturated Fat 3g15%

Cholesterol 10mg4%

Sodium 95mg4%

Potassium 35mg1%

Total Carbohydrate 21g8%

Sugars 12g

Protein 1g2%

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Calcium 10 mg

Iron 0.5 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• No pumpkin purée! Adding pumpkin makes the treats soggy—skip it for best texture.
• Shortcut: Replace individual spices with 2½ tbsp store-bought pumpkin spice blend.
• Vegan option: Use vegan marshmallows (like Dandies) and plant-based butter.
• Extra crunch: Swap 3 cups rice cereal with Corn Chex for a different texture.

Keywords: pumpkin spice rice krispies treats, fall dessert, halloween treats, thanksgiving snacks, spiced rice krispie squares, easy holiday dessert