How do you keep rice krispie treats soft and chewy?

Melt marshmallows over low heat, fold cereal off the heat, and press the mixture lightly into the pan. Overheating or compacting makes bars firm. Cover promptly after cutting so air doesn’t dry the edges.

Can I add pumpkin purée without making treats soggy?

Yes—reduce moisture first. Simmer 2–3 tablespoons pumpkin purée to about 1 tablespoon, cool briefly, then whisk into the warm base. This keeps marshmallow pumpkin treats cohesive and sliceable.

Can I make pumpkin rice crispy treats ahead for Thanksgiving?

Absolutely. Make 1–2 days ahead, store at room temperature in a lidded container with parchment between layers, and cut slightly larger squares if you’re holding for the full two days.

Why are my treats too hard or dry?

Heat was likely too high or the slab was pressed too firmly. Next batch, use low heat for a glossy base and a gentle hand when pressing into the pan. Fresh cereal also matters—stale cereal crushes and compacts.

How much pumpkin pie spice should I use?

Start with 1½ teaspoons and taste a tiny cooled sample. For a stronger profile, go to 2 teaspoons. The goal is cozy warmth that complements, not overwhelms, pumpkin rice krispie treats.

Can I shape them like pumpkins without cutters?

Yes. Oil your hands, roll heaping tablespoons into balls, press a few vertical ridges with your fingers, then add mini pretzel stems and a dot of green icing. Let set 10–15 minutes before boxing.

20-Minute No-Bake Pumpkin Rice Krispie Treats

Name: Pumpkin Rice Krispie Treats
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: American
Ingredients: 6 tablespoons salted butter; 16 ounces mini marshmallows (about 9–10 cups), fresh; 2 teaspoons vanilla extract; 1½–2 teaspoons pumpkin pie spice (to taste); Pinch fine sea salt; 2–3 tablespoons pumpkin purée, reduced to 1 tablespoon (see Instructions step 2); 8 cups crisp rice cereal (fresh box); 1–2 toothpick swirls orange gel food color; Mini pretzel sticks (for pumpkin stems); Small amount green icing or melted green candy (tiny vines)

Description

Soft, spiced pumpkin rice krispie treats made on the stovetop in about 20 minutes. No bake, tender chew, and perfect for Thanksgiving dessert trays—shape as bars or little pumpkins with pretzel stems.

Ingredients

Scale

Base

6 tablespoons salted butter
16 ounces mini marshmallows (about 9–10 cups), fresh
2 teaspoons vanilla extract
1½–2 teaspoons pumpkin pie spice (to taste)
Pinch fine sea salt

Optional Pumpkin Boost

2–3 tablespoons pumpkin purée, reduced to 1 tablespoon (see Instructions step 2)

Cereal

8 cups crisp rice cereal (fresh box)

Optional Color & Finish

1–2 toothpick swirls orange gel food color
Mini pretzel sticks (for pumpkin stems)
Small amount green icing or melted green candy (tiny vines)

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Instructions

Prep the pan
Line a 9×13-inch metal pan with parchment, leaving overhang for lifting. Lightly oil the parchment. Set out a second sheet of oiled parchment (for pressing) and a silicone spatula.
Optional pumpkin reduction
For a subtle real-pumpkin note, simmer 2–3 tablespoons pumpkin purée in a small skillet over medium-low heat, stirring, 2–3 minutes until thick and reduced to about 1 tablespoon. Remove from heat and cool 1 minute.
Melt & spice
Set a large heavy pot over low heat. Add butter; when melted, add mini marshmallows. Stir slowly until smooth and glossy. Remove from heat. Stir in vanilla, pumpkin pie spice, and a pinch of salt. If using, whisk in the cooled, reduced pumpkin purée. The base should look silky and flow in soft ribbons.
Fold in cereal
Add crisp rice cereal. Off the heat, fold from the bottom up with a wide spatula until every piece is coated but not crushed. For a harvest hue, touch a toothpick of orange gel to the spatula and fold just until even.
Press as bars (option 1)
Scrape mixture into the lined pan. Using the oiled parchment (or lightly oiled hands), press into an even layer with gentle pressure—don’t compact hard or bars will be firm. Cool 20–30 minutes until set but still pliable. Lift out and cut tidy squares with a lightly oiled knife.
Shape pumpkins (option 2)
Lightly oil your palms. Scoop heaping tablespoons of warm mixture, roll into balls, and press a few gentle vertical ridges with your fingers. Insert a mini pretzel stick as a stem; add a tiny swirl of green icing as a vine. Set on parchment 10–15 minutes to firm.
Serve & store
Keep covered at room temperature. For gifting or travel, layer with parchment in a shallow lidded container. Avoid refrigerating long-term; cold can firm the cereal.

Notes

Soft, chewy texture: Low heat melt + light press = tender pumpkin rice krispie treats.
Real pumpkin tip: Always reduce purée before adding; straight-from-can adds moisture and can make bars sticky.
Flavor balance: Start with 1½ teaspoons pumpkin pie spice; bump to 2 teaspoons if you want a warmer profile.

Prep Time: 15 minutes
Cook Time: 5 minutes
Category: Dessert
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 142 kcal
Sugar: 12 g
Sodium: 95 mg
Fat: 4.4 g
Carbohydrates: 24 g
Fiber: 0.2 g
Protein: 1.3 g
Cholesterol: 10 mg