Pumpkin Spice Rice Krispie Bars stacked on parchment paper, drizzled with white chocolate and surrounded by cozy fall props like mini pumpkins, cinnamon sticks, and a soft linen napkin. Warm natural lighting creates a cozy, inviting autumn baking scene.
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Pumpkin Spice Rice Krispie Treats

ByCassidy

These Pumpkin Spice Rice Krispie Treats are the perfect no bake fall treat. They’re gooey, buttery, and filled with all the cozy flavors of pumpkin spice. Think marshmallow bars, but with a warm, spiced twist that makes every bite taste like fall! Plus these are a gluten free treat, perfect to bring to Thanksgiving, if anyone has allergies. 

Pumpkin Spice Rice Krispie Bars stacked on parchment paper, drizzled with white chocolate and surrounded by cozy fall props like mini pumpkins, cinnamon sticks, and a soft linen napkin. Warm natural lighting creates a cozy, inviting autumn baking scene.

These bars come together in just a few minutes on the stovetop, no oven required! Melted butter, marshmallows, and a hint of pumpkin puree are stirred together with pumpkin pie spice and crisp rice cereal for a nostalgic, chewy treat. You can press them into a pan and top with a simple white chocolate drizzle or a sprinkle of cinnamon sugar for extra coziness. They’re the perfect make-ahead dessert for fall parties, bake sales, or as a non-pie Thanksgiving dessert.

Helpful Tips & Variations

  • Don’t skip draining the pumpkin: Too much moisture makes the bars sticky. Press the pumpkin puree gently between paper towels before adding.
  • Add a drizzle: Melt white chocolate and drizzle across the top for a bakery-style finish.
  • Mix-ins: Add mini white chocolate chips, chopped pecans, or a sprinkle of cinnamon sugar before pressing into the pan.
  • Use fresh cereal: For the best texture and crunch, make sure your rice cereal is fresh — stale cereal makes chewy bars.
  • Make them extra thick: Press into an 8×8-inch pan instead of a 9×13 for thick, bakery-style squares.
  • Festive touch: Sprinkle crushed graham crackers or pumpkin spice sugar on top before they set!

Recipe: Pumpkin Spice Rice Krispie Treats

Pumpkin Spice Rice Krispie Treats
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Pumpkin Spice Rice Krispie Treats

Recipe by CassidyCourse: DessertCuisine: AmericanDifficulty: Easy
Servings

12

Bars
Prep time

10

minutes
Cooking time

10

minutes
Calories

165

kcal

Soft, gooey, and perfectly spiced, these Pumpkin Spice Rice Krispie Bars are the coziest fall twist on a nostalgic favorite.

Ingredients

  • ¼ cup (56 g) unsalted butter

  • 1 teaspoon vanilla extract

  • ½ teaspoon pumpkin pie spice

  • ¼ teaspoon cinnamon

  • ¼ cup (60 g) pumpkin puree, drained of excess moisture

  • 1 (10 oz / 283 g) bag mini marshmallows

  • 6 cups (150 g) crispy rice cereal

  • Optional: white chocolate chips or melting wafers for drizzle

Directions

  • Prepare pan: Lightly grease a 9×13-inch baking dish or line with parchment paper.
  • Melt butter: In a large pot over medium-low heat, melt butter until fully liquid and slightly golden.
  • Add pumpkin & spice: Stir in pumpkin puree, vanilla, pumpkin pie spice, and cinnamon. Cook 1–2 minutes to reduce any moisture.
  • Melt marshmallows: Add marshmallows and stir continuously until completely melted and smooth. Remove from heat.
  • Add cereal: Quickly stir in rice cereal until evenly coated.
  • Press into pan: Transfer the mixture into the prepared pan. Gently press down with a greased spatula (don’t pack too firmly or bars will be dense).
  • Optional drizzle: Melt white chocolate in the microwave in 30-second bursts, stirring between each, and drizzle over cooled bars.
  • Cool & cut: Allow to set at room temperature for 30 minutes, then cut into squares.

Notes

  • Drain the pumpkin well; even a little extra moisture can make these too soft.
  • For extra flavor, add ½ teaspoon salt or a pinch of nutmeg.
  • If you prefer a stronger spice flavor, increase pumpkin pie spice to 1 teaspoon.
  • To make them dairy-free, use vegan butter and marshmallows.

Storage & Freezing Tips

  • Room Temperature: Store in an airtight container up to 3 days for the best texture.
  • Refrigerator: Keep up to 5 days, though they’ll firm up slightly when cold.
  • Freezer: Wrap bars individually and freeze up to 1 month; thaw at room temperature before serving.
  • Make-Ahead Tip: You can make these the night before a party — they hold up beautifully!

More Fall Baking Recipes

I hope you and your loved ones enjoy these Pumpkin Spice Rice Krispie Bars as much as my family and I do! If you make them, tag @cassandcrumb on Instagram and Facebook or leave a comment below — I’d love to see your fall bakes.

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