Best Pumpkin Rice Krispie Treats Recipes

Rice Krispie Pumpkin Treats image

Provided by pieceacake4u

Categories Dessert

Time 30m

Yield 12-15 pumpkins, 12-15 serving(s)

Number Of Ingredients 5

3 tablespoons melted margarine
6 cups krispie crispy rice cereal
10 ounces miniature marshmallows
green mike and ike candy
orange food coloring

Steps:

Melt margarine in large microwave safe bowl. Add marshmallows, and heat again in microwave until soft and fluffy. Put in a few drops of food coloring to achieve desired color. Stir in cereal and mix well. Using lightly greased hands, shape into small handful sized balls. Place onto pan lined with parchment paper and put candy piece in the top for a stem. Pumpkins aren't generally perfectly round, so it makes this a very kid friendly recipe.

Pumpkin Rice Krispie Treats Recipe - (4.5/5) image

Provided by á-92703

Number Of Ingredients 6

6 cups Rice Krispie cereal
3 tablespoons butter
1 (10-ounce) bag marshmallows
Red and yellow food coloring (to make orange color)
12 Tootsie Rolls
1 green fruit roll-up (you will only be able to find the blue/green combo)

Steps:

Melt the butter in a large sauce pan over low heat. Add marshmallows and stir constantly until melted. Remove from heat. Add approximately 4 drops of red food coloring and 2 drop yellow food coloring. Add until you have a nice bright orange color. Mix in Rice Krispies. Form small balls into the shape of a pumpkin (Tip: Add Non-Stick Cooking Spray (Pam) or Crisco to your hands before forming your balls). Cut Tootsie Roll in half and add a half into each pumpkin while still warm for the pumpkin stem. Cut small leaves from the green portion of your Fruit Roll Up and place on top near the Tootsie Roll stem.

Pumpkin Pie Rice Krispie Treats. Recipe - (4.5/5) image

Provided by asally04

Number Of Ingredients 11

3 tablespoons unsalted butter
1/4 cup canned pumpkin puree (or fresh)
1 (10 ounce) bag mini marshmallows
1/4 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon salt
6 cups crispy rice cereal
2 oz white chocolate candy melts (Or Ghirardelli White Chocolate Baking Bar)
24 mallowcreme pumpkins

Steps:

Generously spray a 9x13 baking pan with non-stick spray. I used an 11x7 because I like thicker treats - go with your preference. Set pan aside. In a large saucepan, melt butter over medium-low heat. Add the pumpkin puree and continue to cook until it is warmed through. Fold marshmallows, stirring frequently until almost completely melted. Stir in vanilla, cinnamon, nutmeg, cloves, and salt, and remove from heat. Allow the marshmallow mixture to cool for 20 minutes or until it is at room temperature (failure to cool the mixture will result in soggy rice krispie treats.) Add the cereal and stir until combined. Pour mixture into prepared baking pan and gently spread out evenly. I sprayed the back of a large spatula with non-stick spray and gently pressed the mixture without packing it down. Allow to set for about 30 minutes before cutting into squares.