Fall is one of my favorite seasons for baking—and let’s be real, for no-baking too! These Pumpkin Spice Rice Krispie Treats are one of my go-to easy fall dessert recipes because they’re so simple, so delicious, and absolutely bursting with cozy autumn flavor. If you love that warm blend of cinnamon, nutmeg, and cloves that makes everything feel like fall, you’re going to love these treats.
The best part? These are totally no-bake desserts, so you don’t even have to turn on the oven! Perfect for last-minute get-togethers, school parties, or just a sweet treat to enjoy with your afternoon coffee. And because they’re cut into squares, they make the cutest little fall dessert bars to bring to any autumn event.
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Ingredients for Pumpkin Spice Rice Krispie Treats
You only need a few simple ingredients to make these Pumpkin Spice Rice Krispie Treats:
- 6 tablespoons unsalted butter
- 1 1/2 teaspoons pumpkin pie spice
- 1 (12-ounce) bag mini marshmallows (or 5 ½ cups if measuring)
- 1 teaspoon vanilla extract
- ½ teaspoon salt (optional, but recommended)
- 5 cups Rice Krispies cereal
- ½–¾ cup pumpkin spice candy melts (optional for drizzle, white chocolate also works. I got my pumpkin spice flavored candy melts at Michael’s, but pretty much any grocery store will have white chocolate.)
- Coconut oil (optional for drizzle)
That’s it! I love how pantry-friendly this recipe is—you can whip these up anytime the pumpkin spice craving hits. The pumpkin pie spice is really the star here, turning a classic childhood treat into something perfect for fall.
How to Make Pumpkin Spice Rice Krispie Treats
Making these treats couldn’t be easier. Here’s exactly how I do it:
1. Brown the butter: In a large pot over medium heat, melt the butter. Continue cooking, swirling occasionally, until it foams and turns golden brown with a nutty aroma. (Watch closely so it doesn’t burn.)
2. Add spice and marshmallows: Reduce heat to low. Stir in the pumpkin pie spice, then add the marshmallows and stir gently until fully melted and smooth. (Avoid high heat to keep them soft.)
3. Add vanilla and salt: Stir in the vanilla extract and salt.
4. Mix in cereal: Remove from heat and gently fold in the Rice Krispies until evenly coated.
5. Press into pan: Lightly grease or line an 8×8-inch pan with parchment. Press the mixture evenly into the pan using a greased spatula or wax paper—press very gently so they stay soft and airy.
6. Cool completely: Let the treats cool at room temperature.
7. Drizzle with candy melts: Melt the pumpkin spice candy melts according to package directions. You can add some coconut oil or vegetable oil to the candy melts to make them a bit more drizzle-y. Sometimes they’re too thick to drizzle. Drizzle over the cooled treats using a spoon, piping bag or a small squeeze-top bottle. Let set until firm, then cut into squares.
That’s it! In less than 30 minutes, you’ve got a batch of warm, spiced fall dessert bars that taste like pure autumn joy.
Pro Tips for the Best Pumpkin Spice Rice Krispie Treats
I’ve made these so many times, and along the way I’ve picked up a few tricks to make sure they turn out perfect every time:
- Bloom the spices in butter. Don’t skip this step! Cooking the pumpkin pie spice in butter for a few seconds (literally, just a few seconds is all you need) really deepens the flavor.
- Use fresh marshmallows. Old or stale marshmallows won’t melt as smoothly, so make sure yours are soft and fresh.
- Don’t press too hard. Gently press the mixture into the pan—if you press too firmly, the treats can end up dense and hard instead of soft and chewy. I like to use a piece of parchment paper to press them down, but if you find that the marshmallow sticks to much, you can also lightly grease a rubber spatula and use that.
- Store in an airtight container. These treats stay fresh for up to 3 days at room temperature, but they’re best enjoyed within the first 24 hours when they’re at peak softness.
- Freeze for later! You can freeze these treats if you want to make them ahead. Just wrap each square tightly in plastic wrap and freeze in a freezer-safe bag for up to 2 months. Thaw at room temperature before serving.
I love making a big batch and freezing half for later—it’s such an easy way to have a stash of no-bake desserts ready for when a craving strikes or when unexpected guests stop by.
FAQs About Pumpkin Spice Rice Krispie Treats
Can I use regular marshmallows instead of mini marshmallows?
Yes! Just chop them up a bit to help them melt faster. You’ll want about 40 large marshmallows to equal a 10-ounce bag of mini marshmallows.
Can I add mix-ins?
Definitely! A handful of white chocolate chips, chopped pecans, or even pumpkin seeds would be delicious stirred into the cereal mixture before pressing it into the pan.
Do these taste like pumpkin?
There’s no actual pumpkin in this recipe—just the warm spices that make everything taste like fall. If you’re a pumpkin spice fan, you’ll love them!
How should I serve these?
These are perfect served as-is, but I love adding a white chocolate drizzle or a pumpkin spice drizzle (I got my pumpkin spice candy melts at Michael’s) for a little extra sweetness and decoration. They’re great for lunchboxes, bake sales, or plated as part of a fall dessert table. And since they’re convenient fall dessert bars, they’re super easy to transport to parties and potlucks.
I hope you love making (and eating!) these Pumpkin Spice Rice Krispie Treats as much as I did. They’re definitely one of those easy fall dessert recipes that checks all the boxes: quick, delicious, no-bake, and full of cozy flavor. Whether you’re whipping up a batch for a party or just want a fun treat for your family, these bars are sure to be a hit. Enjoy!
Pumpkin Spice Rice Krispie Treats
