Pumpkin Spice Rice Krispie Treats: Your New Fall Obsession
Hey, friend! Isla here from BiteTide. Can we talk about fall for a second? It’s that magical time of year when the air gets crisp, the sweaters come out, and our souls collectively scream for pumpkin spice everything. I am 100% here for it. But let’s be real—sometimes, you want that cozy, autumnal flavor without spending hours in the kitchen or dirtying every single bowl you own.
That’s where these little squares of pure joy come in. We’re taking the ultimate no-bake, childhood nostalgia bomb—the classic Rice Krispie Treat—and giving it a glorious fall makeover. Imagine that iconic gooey, buttery, crispy texture, but now it’s whispering sweet nothings of warm cinnamon, ginger, and nutmeg. These Pumpkin Spice Rice Krispie Treats are the answer to your last-minute potluck panic, your cozy movie night craving, and your “I-need-to-bring-something-to-Thanksgiving” dilemma.
They’re unbelievably easy, seriously fast, and they fill your kitchen with the most incredible aroma. This is the kind of recipe that makes you look like a kitchen wizard with minimal effort. So, let’s grab our favorite pot and make some magic happen. Your inner child (and your very grown-up taste buds) will thank you.
A Marshmallow Meltdown and a Happy Accident
This recipe always takes me back to my first tiny apartment kitchen. It was my second autumn living on my own, and I was determined to host a “Friendsgiving.” I had grand plans for a from-scratch pumpkin pie, but a baking soda explosion (a story for another day) left me with no time and a whole lot of stress. I was staring into my nearly bare pantry, feeling defeated, when I saw a box of cereal and a bag of marshmallows.
In a moment of “what’s the worst that could happen?” inspiration, I started tossing pumpkin pie spice into the melting marshmallows. The scent that took over my kitchen was an instant mood-lifter. That batch of impromptu, spiced-up treats was the hit of the party. They were gone in minutes! It taught me a lesson I’ve carried through every recipe on BiteTide: the best food isn’t about being fancy; it’s about being fun, flavorful, and made with a dash of love (and in this case, a whole lot of marshmallow). This recipe is that happy kitchen accident, all grown up and perfected for you.
Gather Your Ingredients
Here’s the dream team! You probably have most of this already. The beauty of this recipe is in its simplicity and the easy swaps you can make.
- 6 cups Rice Krispies cereal: The star of the show! This gives us that classic, satisfying snap, crackle, and pop texture. Chef’s Insight: Make sure your cereal is fresh for the best crunch. If you’re feeling adventurous, you could swap in 3 cups of Rice Krispies and 3 cups of a different cereal like Cinnamon Toast Crunch for an extra flavor punch!
- 1 bag (10 oz) mini marshmallows: Our glue and our goo. Why minis? They melt faster and more evenly than the large ones, which means less time stirring and a lower chance of burning. It’s a little hack for a smoother, creamier base.
- 3 tablespoons butter: Salted or unsalted both work great here. The butter adds richness and helps create that perfect, non-stick texture. Substitution Tip: For a dairy-free version, your favorite plant-based butter works beautifully. I’ve tested it with coconut oil, but butter gives a far superior, more nostalgic flavor.
- 1 teaspoon pumpkin pie spice: This is the heart of our fall flavor! It’s that beautiful blend of cinnamon, ginger, nutmeg, and allspice. Don’t have a pre-made blend? No problem! Make your own by mixing ¾ tsp cinnamon, ⅛ tsp ginger, ⅛ tsp nutmeg, and a tiny pinch of allspice or cloves.
- ½ teaspoon cinnamon: We’re doubling down on the cozy! The extra cinnamon gives it a warmer, more robust spice note that I absolutely adore.
- 1 teaspoon vanilla extract: The secret weapon in so many desserts! Vanilla adds a layer of warm, aromatic sweetness that makes the marshmallow flavor pop. Always use pure vanilla extract if you can—it makes a difference.
- Optional: ½ cup white chocolate chips or a drizzle for topping: This is the gilded lily, and I am all for it. The sweet, creamy white chocolate pairs magically with the pumpkin spice. You can stir them in for little melty pockets, or melt them and drizzle over the top for a gorgeous, professional-looking finish.Print
Pumpkin Spice Rice Krispie Treats
- Total Time: ~1 hour 10 minutes
- Yield: About 24 squares 1x
Description
Take a classic childhood favorite and give it the cozy flavors of fall—these Pumpkin Spice Rice Krispie Treats are gooey, buttery, and perfectly spiced. With just a few extra ingredients, you get all the nostalgia of the original but dressed up for autumn gatherings, bake sales, or Thanksgiving dessert tables.
Ingredients
Scale6 cups Rice Krispies cereal
1 bag (10 oz) mini marshmallows
3 tablespoons butter
1 teaspoon pumpkin pie spice
½ teaspoon cinnamon
1 teaspoon vanilla extract
Optional: ½ cup white chocolate chips or a drizzle for topping
Instructions
Grease a 9×13-inch baking pan or line with parchment paper.
In a large pot, melt the butter over low heat. Add marshmallows and stir until completely melted.
Stir in pumpkin pie spice, cinnamon, and vanilla. Remove from heat.
Quickly fold in Rice Krispies until evenly coated.
Press mixture into the prepared pan with lightly buttered hands or a greased spatula.
Optional: sprinkle white chocolate chips on top or drizzle melted white chocolate once cooled.
Let set for 1 hour before cutting into squares.
- Prep Time: 10 mins
- Category: Dessert
Nutrition
- Calories: 110
- Fat: 3g
- Carbohydrates: 20g
Let’s Make Some Magic: Step-by-Step
Ready? This comes together in a flash, so have all your ingredients measured and ready to go. We call this mise en place in the chef world, but we can just call it “making life easier.”
- Prep Your Pan. Grease a 9×13-inch baking pan lightly with butter or line it with parchment paper, leaving a little overhang on two sides. Chef’s Hack: The parchment paper overhang is a game-changer—it creates little “handles” that let you lift the entire block of treats out of the pan for super clean, easy cutting later. Trust me on this one!
- Melt the Butter. In a large pot (I mean it, go big—you’ll need the space!), melt the 3 tablespoons of butter over low heat. We’re not in a rush here. Low and slow prevents the butter from browning and keeps everything happy.
- The Marshmallow Cloud. Once the butter is melted, add the entire bag of mini marshmallows. Stir constantly with a sturdy rubber spatula or wooden spoon. You’ll watch them go from fluffy little puffs to a smooth, glorious, lava-like goo. This should take about 5-7 minutes. Key Tip: Keep the heat low! High heat is the enemy of melted marshmallows; it makes them seize up and get tough.
- Infuse the Flavor. As soon as the marshmallows are fully melted and smooth, take the pot off the heat. Immediately stir in the 1 teaspoon of pumpkin pie spice, the ½ teaspoon of cinnamon, and the 1 teaspoon of vanilla extract. Stir vigorously until the spices are completely incorporated and you see those beautiful speckles throughout the marshmallow mixture. The smell at this point is absolutely heavenly.
- Bring in the Cereal. Now, quickly add all 6 cups of Rice Krispies cereal to the pot. Use your spatula to gently fold and stir, making sure every single cereal piece gets coated in that spiced marshmallow goodness. Work efficiently before the mixture starts to set.
- Press It In. Transfer the mixture to your prepared pan. Now, here’s a pro tip for perfectly non-sticky treats: lightly butter your hands or the bottom of a flat measuring cup or glass. Use this to press the mixture firmly and evenly into the pan. Don’t smash it down too hard, or you’ll make the treats dense. We want them light and chewy!
- The Optional (But Highly Recommended) Finishing Touch. If you’re using white chocolate chips, now is the time to sprinkle them evenly over the top and gently press them in. If you’re doing a drizzle, wait until the treats have cooled completely, then melt the white chocolate and drizzle it artfully over the top with a fork or a piping bag.
- The Hardest Part: Wait. Let the pan sit at room temperature for at least 1 hour to set up. I know, the temptation is real! But this allows the marshmallow to firm up so you get clean, beautiful squares when you cut them.
How to Serve These Autumnal Beauties
Once they’re set, use a sharp knife to cut them into squares. I like to make 12 larger squares for a real treat, or 24 smaller, bite-sized pieces for a party platter. Pile them high on a rustic wooden board or a cute fall-themed plate. They’re fantastic with a hot cup of coffee, a glass of cold milk, or even as a sweet side to your after-dinner espresso. They’re the perfect portable treat to wrap up and share with neighbors, coworkers, or friends!
Ride Your Own Flavor Wave: Fun Variations
Feel like mixing it up? This recipe is a fantastic canvas for your creativity!
- Pumpkin Puree Swirl: For a more pronounced pumpkin flavor, try swirling in 2-3 tablespoons of pumpkin puree after you add the spices. Be quick, as it can make the mixture a bit softer.
- Salted Caramel Drizzle: Swap the white chocolate for a drizzle of store-bought or homemade salted caramel. The sweet and salty combo is unreal.
- “Everything Bagel” Spice Topping: Sounds wild, but stay with me! Before it sets, sprinkle the top with a mix of coarse sugar, cinnamon, and a tiny pinch of sea salt for a sophisticated sweet-and-salty crunch.
- Chocolate Chip Twist: Not a white chocolate fan? Use semi-sweet or dark chocolate chips instead for a classic flavor pairing.
- Gluten-Free & Vegan: Use certified gluten-free crispy rice cereal and vegan marshmallows (like Dandies) with plant-based butter for a treat everyone can enjoy.
Isla’s Chef Notes & Kitchen Confessions
Over the years, this has become my most-requested fall recipe, and I’ve learned a thing or two. First, I used to be impatient and crank the heat to melt the marshmallows faster. Big mistake! It creates a weird, tough texture. Low heat is non-negotiable for that perfect, melt-in-your-mouth chew.
Secondly, the vanilla was a later addition. One day, I just tossed it in on a whim, and it was a total “Aha!” moment. It rounds out the flavors so beautifully. This recipe is a living thing in my kitchen—it evolves with every batch. I’ve also been known to add a tiny pinch of cayenne pepper for a “Mexican hot chocolate” effect. It adds the most subtle, wonderful warmth in the background. Don’t knock it ’til you try it!
Your Questions, Answered!
Q: My treats turned out really hard. What did I do wrong?
A: The most common culprit is overheating the marshmallows. If you cook them for too long or on too high a heat, they lose their moisture and set into a cement-like block. Remember: low heat and remove from the heat as soon as they’re melted!
Q: My treats are too soft and sticky. Help!
A> This usually happens for one of two reasons: 1) You didn’t use enough cereal. Make sure you’re measuring your 6 cups correctly (spoon the cereal into the measuring cup, don’t pack it down). Or 2) They didn’t have enough time to set. Give them a full hour, and if your kitchen is very warm, you might even pop them in the fridge for 20-30 minutes to firm up.
Q: Can I use real pumpkin in this?
A> You can, but be cautious! Adding liquid (and pumpkin puree has a lot of water) can make the treats soggy and prevent them from setting properly. If you want to try, I’d recommend starting with just 2 tablespoons, and be sure to press the mixture very firmly into the pan.
Q: How far in advance can I make these? How do I store them?
A> They are best enjoyed within 2-3 days. Store them in an airtight container at room temperature. Do not refrigerate them, as this can also make them hard. You can layer them between sheets of parchment paper so they don’t stick together.
Quick Nutrition Breakdown
Please note: This is an estimated nutritional breakdown per square (based on 24 squares, without the white chocolate topping).
- Calories: ~110
- Fat: 3g
- Carbohydrates: 20g
- Sugar: 10g
- Protein: 1g
There you have it! The easiest, coziest, most delicious way to celebrate fall without any stress. I hope you love making (and eating!) these Pumpkin Spice Rice Krispie Treats as much as I do. If you make them, I’d be absolutely thrilled if you tagged me @BiteTide on social media so I can see your beautiful creations! Happy cooking!
– Isla 💛
