Ingredients
- Rice Krispies cereal: 6 cups
- Butter: 1/2 cup (1 stick)
- Marshmallows: 10 ounces (about 40 large or 4 cups miniature)
- Pumpkin puree: 1/2 cup
- Pumpkin pie spice: 1 1/2 teaspoons
- Vanilla extract: 1 teaspoon
- Salt: 1/4 teaspoon
- Brown sugar: 2 tablespoons
Instructions
- Step 1: In a large saucepan, melt the butter over low heat. Add the marshmallows and cook, stirring constantly, until completely melted. Remove from heat.
- Step 2: Stir in the pumpkin puree, pumpkin pie spice, vanilla extract, salt and brown sugar until well combined.
- Step 3: Add the Rice Krispies cereal to the marshmallow mixture and stir until evenly coated.
- Step 4: Press the mixture evenly into a greased 9×13 inch baking pan.
- Step 5: Let cool completely before cutting into squares. Enjoy!
Notes
- Store leftover treats in an airtight container at room temperature to keep them soft and chewy for up to 3 days.
- While not usually reheated, a quick 5-second zap in the microwave can soften a slightly hardened treat.
- Serve these seasonal treats with a dollop of whipped cream or a sprinkle of extra pumpkin pie spice for a festive touch.
- To prevent sticking, grease your spatula and baking pan generously with butter or cooking spray, or line the pan with parchment paper for easy removal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American