Gather together all your ingredients and measure them out before beginning.

Spray a 9x13 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.