Incorporating seasonal tastes into traditional recipes is something I love to do, and these Pumpkin Rice Crispy Treats are a fun fall take on the classic. By adding pumpkin puree and pumpkin pie spice to the formula, you get a hint of the warm, comforting flavors that make these treats perfect for an autumn soirée.
I begin with unsalted butter and mini marshmallows, the two substances in my kitchen that most closely resemble the gluttony of the season. I melt them together, then mix in pumpkin puree and what I hold to be the most important ingredient for making any good pumpkin product: a teaspoon of pumpkin pie spice.
This is the real “autumnal taste.” Then I mix in a splash of vanilla extract, a substance I hold to be the most perfect pantry item, and a pinch of salt, which makes all sweets taste sweeter—and all “gluttony bars” taste even more gluttonous. This treat has as its foundation 6 cups of crispy rice cereal, which contributes a crunchy texture that contrasts beautifully with the gooey mixture.
To make these treats even more exciting, I sometimes use candy melts or chocolate chips to decorate them, adding a layer of chocolaty sweetness that pairs perfectly with the pumpkin flavor. Anyone curious about the nutritional value of the ingredients may take comfort in the fact that each brings with it a host of benefits: pumpkin is full of vitamin A, while the cereal provides a gluten-free, easily digestible ingredient.
Not only are these treats wonderfully tasty, but they’re also a simple and seasonal way to enjoy the flavors of fall.
Ingredients
Crispy Rice Cereal:
Supplies a delicate crispness; fair source of carbohydrates.
Unsalted Butter:
Imparts luscious taste; unifies elements.
Mini Marshmallows:
Sweet and gooey; melts into the perfect adhesive agent.
Canned Pumpkin Puree:
Adds moisture; high in fiber and vitamin A.
Pumpkin Pie Spice:
Impregnates cozy spices; augments autumn flavor profile.
Ingredient Quantities
- 6 cups crispy rice cereal
- 4 tablespoons unsalted butter
- 1 package (10 ounces) mini marshmallows
- 1/2 cup canned pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
- Pinch of salt
- Cooking spray or extra butter (for greasing the pan)
- Optional: candy melts or chocolate chips for decorating
Instructions
1. A 9×13-inch baking pan should be prepared by lightly greasing it with cooking spray or butter. It can then be set aside for use later.
2. In a large saucepan, on a low flame, melt the butter.
3. When the butter is melted, the next step is to add the mini marshmallows to the saucepan. Stir continuously until they are completely melted and smooth.
4. Combine the canned pumpkin puree, the pumpkin pie spice, the vanilla extract, and a pinch of salt in a bowl. Whisk them together until thoroughly mixed and smooth.
5. Take the saucepan off the heat and add the crispy rice cereal quickly. Stir it until the marshmallow mixture completely covers the little puffs of rice.
6. Pour the cereal mixture into the prepared baking pan. With a buttered spatula or your hands (greased with a touch of butter), press the mixture evenly into the pan.
7. Let the treats come to room temperature for about an hour, or until they are firm.
8. When the mixture is ready, cut the treats into squares or your preferred shape.
9. You might consider melting candy melts or chocolate chips according to package instructions and drizzling or dolloping the pumpkin spice Rice Krispie treats for a lovely presentation and even more deliciousness.
10. Serve and enjoy! Any leftovers can be stored in an airtight container for up to three days.
Equipment Needed
1. Baking pan, 9×13 inches 2. Large saucepan 3. Whisk 4. Mixing bowl 5. Spatula (heat-resistant preferred) 6. Measuring cups and spoons 7. Knife 8. Optional: Bowl that can go in the microwave or a double boiler (for melting candy melts or chocolate chips)
FAQ
- Can I use regular marshmallows instead of mini marshmallows?Sure, you can substitute regular marshmallows for the mini ones in this recipe. Use about 40 regular marshmallows when doing so.
- How do I store Pumpkin Rice Crispy Treats?For optimal freshness, keep them in an air-tight container at room temperature for no more than 3 days.
- Is there a way to make them less sweet?Cutting back a little on the marshmallows can help, but keep in mind that the sweetness is what makes classic rice crispy treats so special.
- Can these treats be made vegan?
Yes, use vegan marshmallows and dairy-free butter alternatives to make this recipe vegan-friendly. - How can I increase the pumpkin flavor?You can add a bit more pumpkin pie spice or even a few tablespoons more of pumpkin puree, but be cautious because too much liquid can affect texture.
- Can I use homemade pumpkin puree?Indeed, prepared pumpkin puree is quite satisfactory. Just ensure it is finely drained to prevent any superfluous moisture.
Substitutions and Variations
You can use coconut oil or margarine instead of unsalted butter.
Use 40 large marshmallows or marshmallow fluff (7 ounces, about 2 cups) in place of the mini marshmallows.
Substitute homemade pumpkin puree for canned pumpkin puree for a fresher taste.
If you find yourself without pumpkin pie spice, a simple substitution can work in a pinch. Use this mix in the same amount as you would pumpkin pie spice. You’ll need:
To achieve another flavor, use maple extract instead of vanilla extract.
