Gooey pumpkin pie rice krispie treats with a simple white chocolate drizzle.
Today you’re getting the real deal. Real pumpkin puree mixed with melted marshmallow, a whole lotta cinnamon spice and everything nice. Topped with a pretty white chocolate swirl and a pumpkin for good measure.
While I’ve thrown pumpkin into just about everything recently, I’ve yet to add my favorite autumn ingredient into a rice krispie treat. Another love of mine! Easy and thoughtless to whip up, rice krispie treats have been a go-to staple in my kitchen for years. There’s no science behind ’em. Melt, stir, press, done.
Why rice krispie treats are truly the apple of my eye is because they are the perfect “blank canvas” recipe. There’s so much room for creating something showy and unique. If you want to add some pizazz to your dessert, start with rice krispies and marshmallows.
Two important 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, so you want a lot of it out. What I usually do is explained below in the recipe, but here it is: measure 1/4 cup of pumpkin puree (fresh or canned) and then blot it between two paper towels. You’re squeezing the moisture out.
Another tip proven beneficial 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. Get it? Got it. Good. Moving on…
The little white chocolate/pumpkin decoration on top was an afterthought and it’s completely optional.
The pumpkin and all of those autumn spices hit all of the right notes, the white chocolate gives the treats some extra flair and the pumpkin candy is the Halloween cherry on top. They are the perfect no-bake treat for a fall day!Print
Gooey pumpkin pie Rice Krispie treats with a simple white chocolate drizzle. An easy fall treat!
- 3 Tablespoons unsalted butter
- 1/4 cup canned pumpkin puree* (or fresh)
- 1 (10 ounce) bag mini marshmallows
- 1/4 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/8 teaspoon salt
- 6 cups crispy rice cereal
- 4 oz white chocolate (I prefer Ghirardelli)
- optional: 24 mellowcreme pumpkins
- Generously spray a 9×13 baking pan with non-stick spray. I used an 11×7 because I like thicker treats – go with your preference. Set pan aside.
- In a large saucepan, melt butter over medium-low heat. Add the pumpkin puree and continue to cook until it is warmed through. Fold marshmallows, stirring frequently until almost completely melted. Stir in vanilla, cinnamon, nutmeg, cloves, and salt, and remove from heat.
- Allow the marshmallow mixture to cool for 20 minutes or until it is at room temperature (failure to cool the mixture will result in soggy Rice Krispie treats). Add the cereal and stir until combined.
- Pour mixture into prepared baking pan and gently spread out evenly. I sprayed the back of a large spatula with non-stick spray and gently pressed the mixture without packing it down. Allow to set for about 30 minutes before cutting into squares. Melt white chocolate and drizzle on top.
- Store in an airtight container up to one week. You could even cut these treats into pumpkin shapes or decorate with regular candy corns. Enjoy!
- Pumpkin: 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, so you want a lot of it out. What I usually do is explained below in the recipe, but here it is: measure 1/4 cup of pumpkin puree (fresh or canned) and then blot it between two paper towels, just as you do with bacon. You’re “squeezing” the moisture out.
- Adapted from The Kitchn.
Keywords: pumpkin pie rice krispie treats, pumpkin rice krispie treats