Sweet pumpkin spice rice krispie treats made with the best spices of Fall, flavorful browned butter, and drizzled with white chocolate. Don’t forget to top everything off with sprinkles!
I’m pretty sure that the next recipe I share with you needs to be “how to make pumpkin spice at home”, because I am going broke buying little canisters of premade pumpkin spice from my grocery store (Update: I finally made my own recipe, see how to make your own homemade pumpkin spice!). I have probably gone through a pound of the stuff so far, and it’s only been Fall for 3 days now (it couldn’t feel less like it though — it was 90 degrees in my house yesterday).
I can’t stop, though, pumpkin spice is the flavor of the season (as Starbucks is keen to remind me) and it works perfectly in so many recipes. Case in point: today’s Pumpkin Spice Rice Krispie Treats (modeled after my gourmet rice krispie treat recipe!).
These pumpkin spice rice krispie treats are free of any real pumpkin, but don’t let your guard drop on the flavor front. These treats are loaded with flavor.
To make this recipe, you’re going to first brown your butter (don’t worry, it’s simple and can all be done in one pot). Browning your butter (as you may recall me mentioning in my brown butter Nutella cookies) never fails to make your baked goods better, it makes life itself better.
It’s toasty and rich and elevates the taste of your baked goods, and is the perfect complement to the marshmallows, pumpkin spice, and vanilla that we are using here today.
Once your Pumpkin Spice Rice Krispie Treats have been pressed into your 13×9 pan, you can drizzle them off with white chocolate if you’d like, but the sprinkles are totally mandatory. Traditional sprinkles (or “jimmies”) work just fine here, but I really like the extra texture that nonpareils add, so I used them here.
Enjoy!
More Recipes to Try:
Pumpkin Spice Rice Krispie Treats
Ingredients
- ½ cup (113 g) unsalted butter
- 16 oz (455 g) marshmallows
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin spice
- 8 cups (210 g) crisped rice cereal
- 2 Tablespoons colored sprinkles or nonpareils
- 1 cup white chocolate chips
Instructions
- Prepare a 13x9 pan by lining with foil and generously greasing with butter (you may also use un-buttered wax paper or parchment paper, if desired). Set aside.
- Cut your butter into 8 pieces and place in a large saucepan over medium-low heat.½ cup (113 g) unsalted butter
- Stir frequently until butter is melted. Increase heat to medium-high, stirring constantly.
- The butter will begin to bubble and pop, continue to stir until butter just begins to turn golden brown and immediately remove from heat.
- Add marshmallows and stir well, until completely melted (if the marshmallows are struggling to melt, you can return the saucepan to a burner on low heat).16 oz (455 g) marshmallows
- Once marshmallows are melted, stir in vanilla extract and pumpkin spice.1 teaspoon vanilla extract, 2 teaspoons pumpkin spice
- Stir in cereal. Immediately pour into prepared 9x13 pan and spread evenly.8 cups (210 g) crisped rice cereal
- Scatter evenly with sprinkles, if using.2 Tablespoons colored sprinkles or nonpareils
- Allow to cool before topping with chocolate.1 cup white chocolate chips
- Prepare your white chocolate by placing in a small microwave safe bowl and heating for 30 seconds. Stir well and return to microwave, heating in 15 second increments and stirring well after each until completely melted.
- Use a spoon to drizzle chocolate over the top of your cooled pumpkin spice rice krispie treats. I like to add on a few more sprinkles at this point, but this is optional.
- Allow chocolate to harden before cutting and serving.
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
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Maria
Such a yummy and fast recipe! It had the perfect balance of spices and sweet in it! Definitely a keeper!
Emily @ Sugar Spun Run
We’re so happy you loved it, Maria! Thanks so much for commenting and reviewing 😊
Pam
So good! Never would’ve thought of adding pumpkin spice to Rice Krispie Treats. It’s a great idea!
Kayl
Hey Sam! Btw when I click the link to the Cookie And Cream Rice Krispie Treats, the link goes to your normal Rice Krispie Treats recipe. Is something wrong?
Sam
I’m sorry about that, Kayl! That should be fixed now! Thank you for bringing this to my attention.
Kayla
Ok thanks! Also realized I spelled my own name wrong lol.
Terry
Hi Sam! I just have a quick question. Wouldn’t it be easier to add the pumpkin pie spice to the butter as it’s melting, to “bloom” the flavors (and guarantee even distribution)? Thanks – from central Alberta, Canada 🇨🇦 – where we had SNOW on the ground yesterday morning ☹. Guess we’re lucky (?) – they forecast it weeks ago. Now we just have to get thru the next 5-6 months of it. Grrr!
Sam
Hi Terry! I think that would work great here! Stay warm, not ready for snow here yet!!
Terry
These look absolutely delicious 😋 I have to share something. Growing up, my mom rarely, if ever, made Rice Krispy treats (although later in life she always bought them). My little sister did though, always putting a little note on them, “keep your hands off!”. Parents said or did nothing, I guess they were hers to eat alone. My brother may have eaten some, I certainly didn’t want the wrath of her on my head. So…I’ve never made Rice Krispy treats. Never. Every time I think of them, I think of the little brat who couldn’t share. About time I change that, isn’t it? Weird, and sad, how we hang onto things like this…my now grown daughter deserves better.
Shawnna Griffin
hey girl- this looks so yummy!
Sues
I’m with you! I’ve been fully immersed in pumpkin the past couple weeks and loving it… Despite the fact temps have been in the 80s here! These are such a fun idea!