These Pumpkin Pie Spice Rice Krispie Treats capture cozy fall flavors in a fun, bite-sized twist.
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They’re sweet, chewy, and lightly spiced, with that classic Rice Krispie crunch everyone loves.
Perfect for Thanksgiving or quick fall treats, this easy dessert is sure to disappear fast from the dessert table.
Table of Contents
🥧 Ingredients
For the mini pie crust
- Butter
- Marshmallows
- Rice Krispies
For the filling and garnish
- Pumpkin pie spice
- Orange food coloring
- Mini marshmallows
- Marshmallows
- Butter
- White chocolate chips
- Rice Krispies
👩🏼🍳 Step-by-Step Instructions
- Make the crust: In a large saucepan, melt the butter over low heat. Add the marshmallows and stir until fully melted. Mix in the Rice Krispies until evenly coated.
- Shape the crusts: With damp hands, roll the mixture into walnut-sized balls. Grease a muffin tin and press each ball into the cups using a small glass or spoon to create a shallow well for the filling.
- Prepare the filling: In another saucepan, melt the butter and white chocolate chips together. Add the marshmallows, pumpkin pie spice, and a few drops of orange food coloring. Stir until smooth and bright orange.
- Assemble and decorate: Combine the orange mixture with the Rice Krispies, then spoon it into the crusts to look like mini pumpkin pies. Garnish each with a mini marshmallow on top.
- Cool and serve: Let the treats cool completely for about 30 minutes before removing them from the pan. Serve and enjoy!
🫙 Storing Instructions
Keep your Pumpkin Pie Spice Rice Krispie Treats in an airtight container at room temperature for up to 3 days. If you need to store them longer, refrigerate for up to a week. To keep them soft, place a piece of parchment paper between layers and avoid stacking too tightly.
🙋🏻♀️ Frequently Asked Questions (FAQs)
Absolutely! Store-bought blends work perfectly and save time.
Yes! Prepare them a day before serving and store them in an airtight container until ready to serve.
You can skip it or use a few drops of red and yellow food coloring mixed together for a similar shade.
Try sprinkling crushed graham crackers or white chocolate drizzle for a festive touch.
🦃 More Thanksgiving Desserts You’d Like
- Pumpkin Tres Leches (with box cake mix)
- Pan de Elote (Mexican Corn Cake)
- Pumpkin Arroz con Leche
- Chocolate Turtle Apple Slices
- Pumpkin Empanadas
These Pumpkin Pie Spice Rice Krispie Treats are a playful twist on classic fall flavors. Make a batch for Thanksgiving, a fall party, or just because—you’ll fall in love with how easy and delicious they are!
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Pumpkin Pie Spice Rice Krispie Treats
Ingredients
For the mini pie crust
- 3 tablespoon butter
- 8 ounces marshmallows
- 3 cups Rice Krispies
For the filling and garnish
- 1½ teaspoon pumpkin pie spice cinnamon, ginger, nutmeg, cloves
- a few drops of orange food coloring
- 10 mini marshmallows
- 7 marshmallows large
- 2½ tablespoon butter
- ¼ cup white chocolate chips
- 3 cups Rice Krispies
Instructions
- Prepare the crust. In a large saucepan, melt the butter over low heat.
- Add the marshmallows and stir until completely melted. Pour in the Rice Krispies and gently stir until the marshmallow mixture coats them.
- Using damp hands, roll into walnut-sized balls. Grease a muffin tin with butter.
- Place the balls and press them with a suitable shot glass to form a depression for the filling.
- Add the butter and chocolate chips in a saucepan. Melt. Add the marshmallows, pumpkin pie spice and food coloring.
- The mixture should be smooth, bright orange and aromatic. Combine with rice cereal.
- Spread the orange mixture in the center as a “pumpkin filling”. Decorate the dessert with mini marshmallows.
- Let the dessert cool completely and set (about 30 minutes), remove from the molds and serve.
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