Description
Pumpkin rice krispie treats with a chewy marshmallow bite and pumpkin pie spice, shaped into little pumpkins and finished with pretzel stems.
Ingredients
Scale
Cereal Treat Base
- 6 tablespoons salted butter
- 16 ounces (454 g) fresh mini marshmallows
- 2 teaspoons vanilla extract
- 1½–2 teaspoons pumpkin pie spice
- A pinch of fine sea salt
- 8 cups crisp rice cereal
Pumpkin Stems and Optional Decorations
- 24 short pretzel pieces for stems
- Orange gel food coloring, optional
- A small amount of green icing or melted green candy for leaves or vines, optional
- A little neutral oil, butter, or cooking spray for greasing tools and hands
Optional Real-Pumpkin Addition
- 2–3 tablespoons plain pumpkin purée, cooked down to approximately 1 tablespoon before adding
Instructions
- Get Everything Ready. Line a tray with parchment. Measure the cereal into a bowl and set out the pretzel stems, decorations, and remaining ingredients. Have a little butter or neutral oil ready for greasing your hands.
- Reduce the Optional Pumpkin. If using purée, put 2–3 tablespoons in a small skillet over medium-low heat. Stir until thickened and reduced to about 1 tablespoon, approximately 2–3 minutes or longer as needed. Set aside to cool briefly.
- Melt the Butter and Marshmallows. In a large saucepan over low heat, melt the butter. Add the marshmallows and stir until smooth. Remove the pan from the heat promptly.
- Add the Flavorings. Mix in the vanilla, pumpkin pie spice, and salt. Stir in the optional tablespoon of reduced pumpkin. Add a small amount of orange gel color if desired.
- Coat the Cereal. Add the 8 cups of cereal and fold with a wide spatula until there are no dry pockets. Keep the mixture off the heat and avoid crushing the cereal.
- Shape the Pumpkins. Let the mixture cool just enough to handle comfortably. Lightly grease your palms and divide the batch into 24 roughly equal portions. Shape gently into balls, flatten the bottoms, and press shallow ridges around the sides. Add a short pretzel stem and optional green decoration to each.
- Let the Shapes Set. Leave the pumpkins on the lined tray for about 10–15 minutes, or until they hold their shape. Cool fully before packing.
- Store the Appropriate Version. Once fully cooled, pack the spice-only treats airtight in a cool, dry place and plan to serve within two days. Make the reduced-purée version close to serving time and refrigerate its leftovers. Any refrigerated topping also changes the storage requirements.
Notes
- Pumpkin pie spice supplies the main flavor. Purée, orange color, and green decorations are optional.
- Divide the batch into 24 portions for 24 small pumpkins. Larger portions will produce fewer treats.
- Measure marshmallows by weight because cup measurements vary between brands.
- Add approximately 1 tablespoon of purée after reducing, rather than 2–3 tablespoons straight from the can.
- Prep Time: 25 minutes
- Setting 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