Today we’re mixing real pumpkin puree with melted marshmallow, and plenty of pumpkin-y spices. Top with a pretty white chocolate swirl and a pumpkin candy for good measure. These are a fun & easy Halloween dessert! While I’ve thrown pumpkin into just about everything from classic pumpkin muffins to tasty pumpkin coffee creamer, I’ve yet to add my favorite autumn ingredient to a rice krispie treat. Easy to whip up, rice krispie treats have been a go-to staple in my kitchen for years. There’s no science behind them—melt, stir, press, done. With a plain rice crispy square, there’s so much room for creating something showy and unique. You could even take them a step further and make scotcheroos! Or how about s’mores rice krispie treats in the summer? If you want to add some pizazz to your dessert, start with rice krispies and marshmallows.
Two Success Tips:
I find that blotting the moisture out of the pumpkin works the best and will prevent your treats from getting soggy. There is SO much moisture in pumpkin puree and it won’t do your cereal treats any favors. Measure 1/4 cup of pumpkin puree (fresh or canned) and then blot it between two paper towels to rid some excess moisture. I use this tried-and-true trick when making pumpkin chocolate chip cookies, pumpkin oatmeal cookies, and pumpkin snickerdoodles too. My 2nd tip is to allow the pumpkin/marshmallow mixture to cool before adding in the rice krispies. Usually you can add the cereal right into the hot melted marshmallow, but you’ll want today’s mixture to slightly cool and thicken back up before the cereal goes in. The little white chocolate/pumpkin decoration on top was an afterthought and it’s completely optional—it just spruces the squares up. You could also add a drizzle of white chocolate to my cake batter rice krispie treats, too. The pumpkin and all of those autumn spices hit all of the right notes, and you could definitely use homemade pumpkin pie spice here (see recipe Note). They are the perfect no-bake treat for a fun fall day!
