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Sliced pumpkin spice rice krispie treats on parchment paper next to a small bowl of pumpkin pie spice.
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5 — Votes 2 votes

Pumpkin Spice Rice Krispie Treats

These pumpkin spice rice krispie treats have everything you love about the classic with a hint of pumpkin spice!
Prep Time15 minutes
Chill Time30 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Diet: Gluten Free
Servings: 12 servings

Ingredients

Instructions

  • Place the marshmallows and butter in a microwave safe bowl and microwave for 1 to 1 1/2 minutes until fully melted, stirring every 30 seconds. Alternatively, you can melt the butter and marshmallows in a saucepan over medium-low heat by stirring for 3-4 minutes.
  • Add the rice krispies and pumpkin spice to the bowl, and stir to combine, or carefully work the mixture with your hands (it will be hot!), then add in the white chocolate chips.
  • Line a 9x13 inch pan with parchment paper, and press the mixture into the bottom of the pan in an even layer. Refrigerate for 30 minutes, then slice and eat!

Notes

  • We've found that if using Dandies marshmallows, you'll need about 12 ounces of marshmallows total.
  • These will last for about 5 days if stored at room temperature, 1 week stored in the refrigerator, or up to 3 months if frozen.

Nutrition

Calories: 244kcal | Carbohydrates: 40g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 13mg | Sodium: 136mg | Potassium: 64mg | Fiber: 0.1g | Sugar: 24g | Vitamin A: 1053IU | Vitamin C: 9mg | Calcium: 34mg | Iron: 4mg