Pumpkin Rice Krispies Treats
These crisp cereal treats get a warm, nutty upgrade from browned butter, toasted pepitas, and a cinnamon-salt finish. They're still gooey and marshmallowy, but with a deeper flavor and a satisfying crunch. Perfect for Halloween or anytime you want a cozy, not-too-sweet treat.
These crisp cereal treats get a warm, nutty upgrade from browned butter, toasted pepitas, and a cinnamon-salt finish. They're still gooey and marshmallowy, but with a deeper flavor and a satisfying crunch. Perfect for Halloween or anytime you want a cozy, not-too-sweet treat.
Ingredients
9 ingredients- Calories
- 180 kcal
- Fat
- 7g
- Carbs
- 28g
- Protein
- 2g
Whole recipe (16 servings): 2880 kcal
- 6 cups crisp rice cereal
- 1/2 cup unsalted butter
- 1/4 teaspoon salt
- 10 ounces marshmallows (about 40 regular or 4 cups mini)
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
- 1/2 cup pepitas (hulled pumpkin seeds)
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon flaky sea salt
Method
9 steps- Line a 9x9-inch baking pan with parchment paper, leaving overhang on two sides for easy removal. Lightly grease the parchment and a spatula with cooking spray or butter.
- In a large dry skillet over medium heat, toast the pepitas, stirring frequently, until they puff slightly and smell nutty, about 3-4 minutes. Transfer to a plate to cool. Set aside 2 tablespoons for topping; roughly chop the rest if desired.
- In a large heavy-bottomed pot over medium heat, melt the butter. Continue cooking, swirling occasionally, until the butter foams, then turns golden brown and smells nutty, about 5-7 minutes. Watch closely to avoid burning. Remove from heat.
- Immediately add the marshmallows and salt to the browned butter. Return to low heat and stir constantly with a silicone spatula until marshmallows are completely melted and smooth, about 3-4 minutes. Stir in the pumpkin pie spice and vanilla extract.
- Remove from heat. Add the rice cereal and the toasted pepitas (reserving 2 tablespoons for topping). Stir quickly and gently until the cereal is evenly coated. Work fast; the mixture will stiffen as it cools.
- Transfer the mixture to the prepared pan. Using the greased spatula or a piece of parchment, press firmly and evenly into the pan. Don't press too hard or the treats will become dense.
- In a small bowl, mix the ground cinnamon and flaky sea salt. Sprinkle evenly over the top of the treats, then scatter the reserved pepitas over the surface, pressing lightly so they adhere.
- Let the treats cool and set at room temperature for at least 30 minutes, or refrigerate for 15 minutes if you're in a hurry. Once firm, lift the parchment to remove from the pan and cut into 16 squares (4 rows by 4 columns).
- Serve immediately or store in an airtight container at room temperature for up to 3 days.
Recipe notes
Helpful tips
- For extra crunch, use a mix of pepitas and chopped pecans or walnuts.
- To make these vegan, use vegan butter and vegan marshmallows.
- Press the mixture into the pan gently; over-pressing yields tough treats.
- Cut with a sharp knife wiped clean between cuts for neat squares.
Equipment
- 9x9-inch baking pan
- Parchment paper
- Large heavy-bottomed pot
- Large skillet
- Silicone spatula
- Measuring cups and spoons
- Small bowl
- Knife
Storage
Store in an airtight container at room temperature for up to 3 days. For longer storage, freeze individually wrapped treats for up to 2 months; thaw at room temperature.
Additional tips
- Browned butter can go from golden to burnt quickly; keep a close eye on it. The marshmallow mixture is hot; use caution when stirring. If you have a pumpkin seed allergy, omit the pepitas.
Recipe inspiration
Inspired by In The Kitchen With Matt
Estimated nutrition
Per serving: 180 calories
Fat: 7 g · Carbs: 28 g · Protein: 2 g
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