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. 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.
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.
Pumpkin Spice Rice Krispie Treats
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!
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.
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).
Once marshmallows are melted, stir in vanilla extract and pumpkin spice.
Stir in cereal. Immediately pour into prepared 9x13 pan and spread evenly.
Scatter evenly with sprinkles, if using.
Allow to cool before topping with chocolate.
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.
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