Pumpkin Spice Rice Krispies 

It’s that time of the year for all things pumpkin, and yes I am posting more about pumpkin spice treats!  You’ll love these because they are simple to make, seasonal and great to share with others! The pumpkin spice from these comes from some cute little pumpkin shaped, pumpkin spice marshmallows that are out this time of year.

These would be perfectly fine stopping here but…who doesn’t love a treat thoroughly coated in cream cheese frosting with cinnamon sugar sprinkled on top!
Gotta get those lines straight 😉
These pumpkin treats are great to share with others and show you’re thankful for them. Thanksgiving is right around the corner, don’t be afraid to give thanks. Food is love 🙂

Pumpkin Spice Rice Krispies

Makes about 15 – 2 inch square – treats.

3 tablespoons butter
1 package pumpkin spice marshmallows
1/4 cup light corn syrup
1 packet instant vanilla pudding powder
1 tablespoon cinnamon – separated
6 cups Rice Krispies cereal
12 ounce cream cheese frosting
1 tablespoon sugar

Grease a 9 by 13 inch dish. Heat a medium sized pot on low-medium and melt the butter, once melted add in the marshmallows, stirring often until melted through. Add the corn syrup, pudding packet and a 1/2 tablespoon of the cinnamon stirring until fully combined. Add in the rice cereal and stir until all of the cereal is evenly coated. Pour into the greased baking dish and with buttered fingers press until it is flat and  evenly spread out. Cover with plastic wrap and let cool about 30 minutes. In the meantime combine sugar and remaining 1/2 tablespoon cinnamon.  Once cool spread on icing, sprinkle cinnamon sugar mixture evenly over the top. Cut the treats into 2 inch squares and serve.**

*Pot: I used a medium-sized dutch oven, but any heavy bottomed pan should be fine.
**If you’re not serving immediately, cover in an airtight container for up to 2 days.

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