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white chocolate pumpkin spice rice krispie treats cut into pumpkin shapes on brown parchment paper.
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White Chocolate Pumpkin Spice Rice Krispie Treats
Prep Time
30 mins
Cook Time
5 mins
Chill Time
20 mins
Total Time
55 mins
 
These white chocolate pumpkin spice rice krispie treats take the classic marshmallow treats and give them a fall spin with pumpkin pie spices. Cut into cute pumpkin shapes, these rice krispie treats are dipped in white chocolate and topped with sprinkles for a festive holiday treat.
Course: Dessert
Cuisine: American
Keyword: pumpkin spice rice krispie treats
Servings: 12 pumpkin treats
Author: Michelle
Ingredients
  • 4 Tbsp unsalted butter
  • 7 cups mini marshmallows (about one 16 oz bag)
  • 3/4 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/8 tsp ground cloves
  • 1 tsp vanilla extract
  • 6 cups rice cereal (like rice krispies)
  • 12 oz white chocolate or vanilla almond bark
  • Fall sprinkles
Instructions
Pumpkin Spice Rice Krispies:
  1. Line a 9x13 baking dish with parchment paper or wax paper.* Set aside.
  2. In a large pot or saucepan over medium-low heat, melt butter.
  3. Once melted, add in 5 1/2 cups of mini marshmallows, and stir over med-low heat until just melted and smooth. Remove from the heat.
  4. Add in the vanilla extract and pumpkin pie spice (cinnamon, nutmeg, cloves, and ginger), and mix until well combined.
  5. Finally, add in the rice cereal and remaining 1 1/2 cups of mini marshmallows. Mix until combined.
  6. Gently press the pumpkin spice rice krisipie treats into your prepared baking dish into an even layer.**
  7. Pro Tip: Wet your hands or a rubber spatula with warm water and then press the rice krispie treats into the pan. This prevents the treats from sticking to your hands (or spatula).
  8. Allow the cereal marshmallow treats to set in the pan for about 10 minutes.
Pumpkin Shapes:
  1. Next, remove the rice krispies from the pan (so it’s easier to cut them with the cookie cutter). Dip the cookie cutter in warm water and then cut out as many pumpkins as you can, placing the pumpkin shaped treats on a parchment lined baking sheet.
  2. Press any remaining rice krispies together to form a square and cut out more pumpkin shapes. Repeat this until you can’t anymore.***
  3. Place the pumpkin spice rice krispies in the fridge for about 20 minutes. This will firm them up a bit so that they are easier to dip in the chocolate.
White Chocolate:
  1. Melt the white chocolate or almond bark in the microwave in 30-second intervals, stirring after each hit in the microwave.
  2. Dip each rice krispie about halfway into the white chocolate and then place back on the parchment lined baking sheet.
  3. Add the sprinkles before the chocolate sets.
  4. Allow the chocolate to set about 10-15 minutes before eating.
  5. You can leave them at room temperature or refrigerate them.
Recipe Notes

*9x13 is the perfect thickness for a cookie cutter. If you plan to just cut the rice krispies into squares, you can also use a 9x9 square pan.
**If you press the treats too hard into the pan, they will be very tough and chewy so you want to press gently.
***Depending upon the size of your pumpkin cookie cutter, you will be able to make about 12-14 pumpkin shaped rice krispie treats.