Pumpkin Spice Rice Krispies Treats
Quick and easy, no bake, pumpkin spiced treats! These Rice Krispies Treats are packed full of Fall spices and include crushed up ginger snap cookies, chunks of marshmallows and a white chocolate drizzle! They’re the perfect Fall treat to make when you’re in a time crunch, but want something really yummy!
Fall is full of everything pumpkin! Why not make a Rice Krispy Treat (RKT) that is packed full of those wonderful pumpkin flavors we all love?! The two are a match made in heaven! I’ve been wanting to make a pumpkin RKT that would celebrate all those yummy flavors. Lots of recipes out there call for pumpkin puree, yielding a more chewy texture. I love this recipe because even though there is not pumpkin puree (like my Chewy Pumpkin Cookies), the pumpkin spices and gingersnaps give it all the flavor it needs, and they still have that crunch of the Rice Krispies!
Get all the ingredients together before you start
Making Rice Krispies Treats is one of the quickest, simplest treats you can make. Melting the butter and marshmallows only takes a couple of minutes and it’s always best if you have everything else ready to toss in while that marshmallow/butter mixture is nice and gooey and warm.
- Grab all of your ingredients and have them measured out
- Prepare the gingersnap cookies by chopping them up in a food processor or blender.
- Combine the Rice Krispies, chopped gingersnaps and the 5 ounces of mini marshmallows in a large mixing bowl.
- Grease your 9×13 pan to have it ready
Getting everything measured out before I begin a recipe always makes things go much smoother!
One of my favorite things about this recipe is the chopped gingersnap cookies! Just look at that color! These cookies add a beautiful ginger color and give these treats a bit of spice. It boosts the flavor of the pumpkin pie spice to a whole new yummy level! Because the gingersnap flavor is so strong, we’re only using 8 cookies. I just use cookies from a box that I buy from the cookie isle at the grocery store. No need to make your own here! Chopping them up in the food processor or a blender makes this step super easy.
- My tip: Chop up the cookies into a small crumb. If you have pieces of gingersnap in your RKT that are too big, it will make them too spicy. A small crumb gives it just the right amount of flavor here.
On the stovetop
Melt the butter on a medium low heat. Add the marshmallows and stir constantly until all the lumps are gone. You want a nice smooth texture. We’ll be adding marshmallow chunks in later. Turn off the heat to prevent the marshmallows from burning. The heat from the butter should melt them quickly. Add in the pumpkin pie spice and enjoy that fragrant pumpkin smell! You’ll get a preview of the pumpkin deliciousness that’s to come!
Once you’ve got it all melted, pour it into your mixing bowl with the rice krispies mixture. Toss it together and coat all of it with the melted marshmallows. All of the beautiful colors will come together here…making it look and taste all pumpkin-y! Spread it out in your greased 9×13 pan.
My pro tip:
To make handling this sticky mixture easier, dip your hands in water and press them out. It will keep any marshmallow gooeyness from sticking to your hands and will allow you to easily press them out to fill the pan.
Top these pumpkin treats off with a white chocolate drizzle! It’s the perfect sweet compliment to the spiciness of the the pumpkin pie spice and gingersnaps. Melt the white chocolate in the microwave in 30 second increments, stirring each time. You can use a piping bag or a zip top bag by cutting the corner of the bag. Drizzle it on in a back and forth motion to make sure each square you cut has a good amount of white chocolate.
Wait about an hour before slicing to allow the white chocolate to set and the gooey Rice Krispies to firm up. That’s it! It’s that easy! This quick and yummy treat will be one you’ll want to make again and again, all pumpkin season long!
*See my Halloween IGTV video of me making these yummy treats here: https://www.instagram.com/thatbreadlady/channel/
More recipes to try…
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Pumpkin Spice Rice Krispies Treats
Ingredients
- 6 cups Rice Krispies Cereal
- 8 gingersnap cookies
- 15 ounces mini marshmallow reserve 5 ounces for the dry mixture
- ½ cup butter unsalted
- 1 Tablespoon pumpkin pie spice
- 1 cup white chocolate chips
Instructions
- Gather together all your ingredients and measure them out before beginning.
- Spray a 9×13 pan with nonstick spray.
- Chop up the gingersnap cookies in a food processor or blender until they are a small crumb.
- In a large mixing bowl, combine the Rice Krispies, chopped gingersnaps and the reserved 5 ounces of mini marshmallows. Set aside.
- On the stovetop, in a medium saucepan, melt the butter on medium low heat. Add the marshmallows and remove from heat. Continue to stir the marshmallows until smooth. Add the pumpkin pie spice and stir until completely incorporated.
- Pour the marshmallow mixture into the large mixing bowl and toss with the Rice Krispies mixture. Keep stirring until it’s all coated.
- Dip your hands in water and press the gooey mixture until it fills the pan. Dipping your hands in water will keep anything from sticking to your hands.
- In a microwave safe bowl, microwave the white chocolate chips in 30 second increments, stirring each time. It should only take a couple of minutes to melt it completely. Put in piping bag or zip top bag and snip the corner. Drizzle in a back and forth motion over the Rice Krispies Treats.
- Allow them to sit about an hour before slicing. This will let the white chocolate set and the Rice Krispies to firm up, making them easier to slice and serve.
Nutrition
These are incredible. It’s been a few months since I made them to share, and everyone LOVED them. They are the perfect spin on Rice Krispies treats. I will make these every year – mainly for the “wow” factor I get when serving them to others 🙂
So glad you liked them! They’re really such a perfect pumpkin treat!