Description
Celebrate fall with these adorable pumpkin-shaped Rice Krispie treats! Sweet, chewy, and fun to make, they’re perfect for Halloween parties, Thanksgiving, or cozy family nights. With just a few simple ingredients, you can turn a childhood classic into festive bite-sized pumpkins topped with cute green stems. No fancy skills required—just butter, marshmallows, and a lot of joy!
Ingredients
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6 cups Rice Krispies cereal (or any puffed rice cereal)
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3 tbsp unsalted butter (or vegan butter)
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1 (10 oz) bag mini marshmallows
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Orange gel food coloring (or 1 tsp turmeric + 2 tbsp pumpkin purée for natural option)
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Green licorice strings, sour straws, or mint sprigs for stems
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Optional: mini chocolate chips or candy eyes for decorating
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Optional: ½ tsp pumpkin pie spice for extra autumn flavor
Instructions
Step 1: Melt the Magic Base
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In a large pot, melt butter over low heat.
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Add marshmallows and stir constantly until smooth and glossy (~5 minutes).
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Pro Tip: Remove from heat just before the last marshmallow melts; residual heat finishes it without burning.
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Step 2: Color & Flavor
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Add 8–10 drops of orange gel food coloring; stir until streak-free.
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Optional: Mix in ½ tsp pumpkin pie spice for extra autumn warmth.
Step 3: Add Cereal
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Pour in Rice Krispies cereal and fold gently until evenly coated.
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Let the mixture cool for 3–4 minutes—warm and pliable, not hot or stiff.
Step 4: Shape Pumpkins
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Grease hands with butter or non-stick spray.
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Scoop ¼-cup portions and roll into balls.
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Indent the top slightly with your thumb and press in a green stem.
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Tip: Mini muffin tins hold shaped pumpkins upright while setting.
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Step 5: Decorate
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Add candy eyes or mini chocolate chips for faces.
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Let treats cool completely on parchment paper (~15 minutes).
Notes
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Prevent hard treats: Avoid overcooking marshmallows. Use fresh marshmallows for best results.
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Pumpkin shape issues: Let mix cool slightly before shaping. Too warm = flat; too cold = hard to mold.
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Make ahead: Store airtight at room temp for up to 3 days. Freeze for chewier texture.
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Deep orange color: Gel coloring works best; start light and add more as needed.
Fun Variations:
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Fruity Pebbles Pumpkins: Swap Rice Krispies for Fruity Pebbles.
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Chocolate-Dipped: Dip bottoms in melted chocolate; sprinkle with sea salt.
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Gluten-Free: Use GF puffed rice cereal and vegan marshmallows.
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Pumpkin Pie Bars: Press into a pan, frost with whipped cream, and cut into squares.
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Spicy Cinnamon Blaze: Add 1 tsp cayenne to marshmallow mix for sweet heat.
- Prep Time: 15 minutes
- Cook Time: : 5 minutes
Nutrition
- Calories: 120 Ca per pumpkin
- Sugar: 11g
- Fat: 2g
- Carbohydrates: 24g