Pumpkin Spice Rice Krispie Treats

Pumpkin spice rice krispie treats?! Believe it. Intoxicatingly aromatic browned butter. Ever-popular pumpkin spice. And all the ooey, gooey goodness of the original marshmallow bars.

Several squares of pumpkin spice rice krispie treats stacked on a brown and white plate.

These pumpkin spice rice krispie treats transform a childhood favorite into something that’s waaaaaay next level. Intoxicatingly aromatic browned butter and ever-popular pumpkin spice coalesce with ooey, gooey marshmallows and rice krispies to make these not-too-sweet treats all grown up. Don’t worry, though. Your inner child will still thank you.Angie Zoobkoff

DIY Pumpkin Spice Blend

If you have a favored pumpkin spice blend that makes you go wobbly in the knees, by all means, use it in this recipe. Simply swap it for the various individual spices in the ingredient list below, using 3 to 3 3/4 teaspoons of your pumpkin spice mixture, depending on just how amped up a pumpkin spice presence you prefer.

Pumpkin Spice Rice Krispie Treats

  • Quick Glance
  • Quick Glance
  • 15 M
  • 30 M
  • Makes 12
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Ingredients


Directions

Lightly butter a 9-by-13-inch baking dish.

In a large saucepan or pot over medium-high heat, melt the butter. Continue to cook after it’s melted until it turns brown and has a nutty aroma, 2 to 3 minutes. Keep a careful watch on the butter as it can go from brown to burnt in a matter of seconds. You may see dark flecks of milk solids at the bottom of the pan and that’s okay. Immediately remove the pan from the heat.

Add the cinnamon, nutmeg, allspice, cardamom, ginger, and kosher salt to the butter and stir to coat the spices with butter. The butter will appear quite dark after you add the spices. That’s okay. Return the pan to low heat and cook until intensely aromatic, 1 to 2 minutes.

Add the marshmallows to the pan and allow the marshmallows to become warm enough to melt or lose their shape when you stir them, scraping the bottom of the pan to prevent the marshmallows from scorching, about 3 minutes. (The timing is approximate. Jumbo marshallows will take a touch longer than mini marshmallows.)

Working quickly, dump the Rice Krispies in the pan and use a wooden spoon or a lightly buttered rubber spatula to mix until the cereal is coated with the marshmallow goo.

Spread the mixture in the prepared pan and press it evenly, using the spatula if the mixture is still too warm to use your hands. Sprinkle with the fleur de sel and let the treats cool for about 15 minutes. Cut into whatever size squares or rectangles you desire. Watch them disappear.

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Recipe Testers' Reviews

Just when you thought there wasn't anything else you could do with pumpkin spice! I was skeptical to try a pumpkin spice rice krispie treats recipe as I don't have much love for those overly sweet sticky childhood treats. This recipe completely changed my mind! The nuttiness of the brown butter and the toasted spices resulted in a not-too-sweet and exceptionally tasty treat! I actually used Halloween cookie cutters to make shapes for a Halloween party, so I ended up with 10 large shapes, plus a bunch of trimmings to snack on.

These pumpkin spice rice krispie treats were spectacular to make and even better to eat. The spice is nice. I was worried about the brown butter process as I've burnt butter before. However, this was much easier. When I poured the spices in, it was like I was transported to grandma's house with the aromas that the spices were bringing. The toasting process was fantastic at bringing the flavors of the spices out. The appearance didn't change much, it just turned a deeper brown color. I had never cooked marshmallows on the stovetop for krispie treats recipe and I loved this method. It took about 3 minutes to melt and turn the marshmallows into a melty concoction. The salt on top really brought out the spices even more at the end. The way I cut the treats created about 16 smaller servings. This would be a fantastic recipe to throw together and take to a fall potluck or dinner as people may think it took you longer than it did to put together. I think in the future, I’ll just put some cooking spray on the bottom on the pan instead of butter as it was a bit too rich for myself and friends who enjoyed the recipe with me. However, I think that eating these with a nice cup of warm cider is the perfect dessert or snack next to the fireplace this fall.

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Comments

    1. Ems, absolutely not. The sprinkling of salt simply offers a contrast to the sweet that some folks like, but I think you’ll find these to be quite lovely minus the salt. They’re not as cloyingly sweet as classic rice krispie treats, either, so it’s not like the sweetness NEEDS anything in contrast. Looking forward to hearing what you think!

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