Welcome autumn with these easy and enjoyable Pumpkin Rice Krispie Treats! These pumpkins put a playful spin on classic Rice Krispie treats and are an ideal way to enjoy the fall season.
RELATED: Rice Krispie Christmas Trees
These simple no-bake snacks are guaranteed to be a favorite for Halloween, Thanksgiving, or any occasion throughout autumn.
After the Rice Krispie mixture has cooled, children can assist with forming, shaping, and decorating the pumpkins before enjoying them!
Ingredients Required
- Marshmallows
- Rice Krispie cereal
- Large pretzel rods
- Butter
- Green M&M’s
- Natural food coloring – we chose Watkins natural food coloring in yellow and red
Food Coloring Alternatives
- Choose orange sprinkles. Stirorange sugar sprinklesinto the Rice Krispie mixture.
Helpful Tips and Tricks
- If the marshmallow and Rice Krispie mixture seems overly sticky, refrigerate it for 10 minutes, or until it becomes firmer.
- For smaller pumpkins, separate the mixture into smaller portions. We formed 6 large pumpkins with 5 scoops per pumpkin, so use 3 scoops each to create smaller pumpkins.
- To prepare vegan pumpkin Rice Krispie treats, just substitute standard marshmallows with vegan marshmallows.
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Warm the butter over low heat, watching it carefully so it does not burn.
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When the butter has melted, pour in the full 10-ounce bag of marshmallows and stir constantly over low to medium heat until they have completely melted.
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Add 3-4 drops of red food coloring and 3-5 drops of yellow food coloring for a vivid orange shade. Stir until the marshmallow mixture turns orange.
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Add the Rice Krispie cereal and stir until every piece of cereal is coated orange.
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With an ice cream scoop or spoon, portion out 5 scoops for each pumpkin and set them on a baking sheet. Using an ice cream scoop helps keep the pumpkins approximately the same size.You may also separate the mixture as desired and create pumpkins in assorted sizes.
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Optional: When the cereal mixture is sticky and will not maintain its form, chill it for 10 minutes to make it firmer. This makes shaping the pumpkins by hand simpler.
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Roll each pumpkin into a circular ball. Coat your hands with butter or cooking spray toprevent cereal from adhering to you.
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Snap off roughly 1 inch from both ends of the large pretzel rods to serve as pumpkin stems. Insert them into the tops of the pumpkins.
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Set a green M&M beside each stem, then press down slightly to secure it in place. Serve and enjoy!
Calories: 307kcal, Carbohydrates: 62g, Protein: 3g, Fat: 6g, Saturated Fat: 4g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 15mg, Sodium: 231mg, Potassium: 39mg, Fiber: 0.2g, Sugar: 30g, Vitamin A: 2037IU, Vitamin C: 18mg, Calcium: 5mg, Iron: 9mg
Storage Instructions
Keep the Rice Krispie pumpkins in a sealed, airtight container for 2-3 days. When refrigerated, let them return to room temperature before serving.