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Pumpkin Pie Rice Krispie Treats

Pumpkin Pie Rice Krispie Treats
Fall puts me in the mood for pumpkin desserts and an extra bag of Pumpkin Spice Marshmallows in my kitchen put me in the mood to make some pumpkin spice cereal bars. Homemade rice krispy treats were always a favorite of mine growing up, but it wasn’t until recently that I started to put some new flavor spins on them, such as Black and White Rice Krispy Treats and Peanut Butter Cup Rice Krispy Bars. This time around, I opted to turn that bag of fall spice marshmallows into a batch of Pumpkin Pie Rice Krispie Treats.

To create these bars, I made a graham cracker crust and then put a batch of Rice Krispy treats made with the Pumpkin Spice Marshmallows on top. I like pumpkin pies with a crisp graham cracker crust, so adding that element to this cereal treat version was a logical step. The graham crackers added a whole new layer of flavor (literally!) and also captured the full flavor of a slice of pumpkin pie. The crust needs to be completely cool before you add the cereal treat mixture to allow the marshmallow to stick to it. To avoid breaking up the crust as you add the cereal layer, try to distribute the warm cereal treat mixture evenly and press it into place, rather than trying to spread it over the crust.

Adding the graham cracker crust is what gives these an actual pumpkin pie flavor, as opposed to just a spicy one.

In addition to the batch of these that I made using the Pumpkin Spice Marshmallows, I also made a batch using regular spices. The spice-only version does not require any special edition marshmallows (you’ll still need regular marshmallows) and uses cinnamon, ginger and cloves to add a spicy flavor. It doesn’t have quite the same color as the store bought spice marshmallow bars do, but it has a great flavor and still turns regular cereal bars into a fall treat. These bars keep very well for several days when stored in an airtight container.

Pumpkin Pie Rice Krispie Treats
Graham Cracker Crust
1 1/2 cups graham cracker crumbs
1/4 cup sugar
pinch salt
6 tbsp butter, melted and cooled

Pumpkin Spice Rice Krispie Layer
4 tbsp butter, room temperature
10-oz Pumpkin Spice Marshmallows (1 large bag)
or 10-oz plain marshmallows + 2 tsp pumpkin pie spice mix
6 cups rice krispies/puffed rice cereal

Preheat oven to 350F.
In a medium bowl, stir together all graham cracker crust ingredients. Pour into a 9×13-inch pan and press into an even layer.
Bake for 10-12 minutes, until lightly browned. Cool completely before using.

To make the cereal bars, combine butter and marshmallows in a large, microwave-safe bowl. Microwave on high for 60-90 seconds, until marshmallows have melted. Stir the marshmallow mixture (adding spices, if using), then add in the cereal. Stir with a large spatula until everything is evenly combined.
Spoon the cereal mixture evenly over the graham cracker crust. Using a large spatula or lightly greased hands, press down into an even layer. Allow bars to cool to room temperature before slicing.

Makes 24 bars

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18 Comments
  • Cindy
    October 17, 2011

    Great idea for an upcoming bake sale!

  • kyleen
    October 17, 2011

    This such a creative way to make such a simple snack like rice krispie bars autumn-ey! The bars look delicious.

  • Lauren at Keep It Sweet
    October 18, 2011

    What a fun way to use the pumpkin spice marshmallows! I love that you added a graham cracker crust, too.

  • Meredith
    October 18, 2011

    When I initially read your post on the pumpkin marshmallows, my first thought was,”I wonder how these would be in rice krispie treats?”. Now we know! I never would have thought of adding a Graham cracker crust, though. A trip to Walmart for the marshmallows may be in order!!!

  • Erin
    October 18, 2011

    The crust was a great idea, never would have come up with that. Love that you used the pumpkin marshmallows. I’ve seen them in stores and wondered what to make. I don’t know how I didn’t think or rice krispies!

  • Melody
    October 24, 2011

    These were a huge hit at parenting class! I wish the crust had “stuck” to the treat better, but seriously…these were amazing! Thanks!

  • Mandy J
    October 27, 2011

    Is there a trick to get the crust to stick to the crispie treat? Mine crumbled and didn’t adhere, but still tasted great!

    Also, my store didn’t have pumpkin spice marshmallows so I used the pumpkin spice mix and added a couple drops of orange food coloring! Great color results!

  • Carroll @ Vanilla Lemonade
    November 3, 2011

    Ummmm- those look pretty ridiculous…My evening hunger pains are setting in! Yum!

  • Ashley
    November 11, 2011

    I made these last night (along with the spice mix, since I couldn’t find the spiced marshmallows) and they were great! I had the same trouble with the crust not really sticking well, but overall these were really great. I posted my results on my blog with a link to your posts. Thanks for sharing 🙂

  • Erin @ Making Memories
    September 20, 2012

    These look wonderful! I just bought a bag of those marshmallows so I can make this (yipee!) Does the marshmallow krispy part separate from the graham cracker crust?

  • Mama B @ My Edible Journey
    October 3, 2012

    I wouldn’t have thought to add pumpkin pie spice to Rice Krispie squares. I am responsible for making church snack in a couple of weeks. These are definite contenders. Thanks for sharing.

  • Sunshine
    October 9, 2012

    I just made these and they were delicious! I would like to know how to keep the crust fom separating from the cereal layer. The crust just crumbled when I cut them.

  • Kristen M
    October 10, 2012

    I had the same problem with the crust…I wonder if popping it back in the oven for just a few minutes would help…so that the marshmallow mixture melts intothe crust a bit and then solidify again to kind of weld the two layers together?

  • Nicole
    October 11, 2012

    Kristen – Yes, that will help. The marshmallow mixture sticks best when it is still warm and it will have a hard time sticking to the crust if it is too cool. A few minutes in the oven can help keep the layers together if they’re not sticking well.

  • susan
    October 28, 2012

    The pumpkin rice krispies themselves are delicious, but I could not get the crust to hold together, even after returning the finished product to the oven for a couple minutes. Maybe more butter is needed for the crust? Delicious result anyway though!

  • Christine
    November 27, 2013

    I made these last year and they were delicious but fell apart. I just made them again. I added a layer of fluff between rice crispy treats and the crust (heated fluff for 15 seconds so it would spread) to act as a “glue”. I also added more butter in crust and orange food coloring in the rice crispy treats. They look great!

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