Pumpkin Spice Krispie Treats

Brown Butter Pumpkin Spice Krispie Treats are the ultimate fall-time no bake dessert. You have a gooey, marshmallow-packed cereal bar made with super flavorful with browned butter and pumpkin spice!

If you like the idea of these, I think you’ll love my Snickerdoodle Krispie Treats too!

Brown Butter Krispie Treats made with pumpkin spice on a plate from above

Pumpkin Spice Krispie Treats Are the Best No Bake Dessert For Fall!

If you’re like me and LOVE a good rice krispie treat recipe, you’re in for a real treat today. We’re taking my perfected rice krispie treat recipe and we’re giving it major fall vibes.

Of course we know the ultimate fall spice is pumpkin pie spice. Pumpkin Spice is a combination of cinnamon, nutmeg, ginger, and cloves.My husband tells me on a regular basis that he doesn’t like pumpkin spice, but strangely enough he likes all the elements…so I just tell him that these are “Fall Rice Krispie Treats” and somehow he loves them.

Why Brown the Butter?

Another important part of these marshmallow squares is browning the butter. It really adds a warm, depth of flavor that can’t be duplicated. Honestly, I think you should brown your butter in all your krispie treats! It really makes them special!

Brown Butter Pumpkin Spice No Bake Rice Krispie Treats on a cutting board from above

Ingredients For Pumpkin Spice Krispie Treats:

  • butter
  • mini marshmallows
  • pumpkin pie spice
  • kosher salt
  • vanilla extract
  • Rice Krispie cereal

How To Make:

  1. Line the pan: Line a 9×9 pan with parchment paper and coat with non-stick spray. Set aside. This step allows you to remove the treats from the pan easily, so you can cut them into pretty bars!
  2. Brown the butter: In a large saucepan over medium-low heat melt the butter. Once melted, continue to cook until butter starts to brown, stirring or swirling the pan consistently. It will turn a golden brown color and develop a nutty aroma.
  3. Add in the ingredients: Add 6 cups of the marshmallows, pumpkin pie spice, salt, and vanilla into the butter. Stir constantly until the marshmallows are melted. Immediately remove the pan from the heat.
  4. Coat the cereal: Stir in the rice krispie cereal and reserved 2 cups of mini marshmallows until coated in the marshmallow mixture.
  5. Press into the pan: Spread the mixture into the prepared pan and press evenly into the pan.
  6. Cool and Cut: Allow the krispies to cool and then remove from the pan to cut into bars.

PRO TIP:

When you’re pressing your krispie treats into the pan lightly coat a piece of parchment or wax paper with nonstick spray. Place that on top of the mixture in the pan so you can press them in without getting your hands sticky!

Make sure you press the krispies evenly but not too densely. If you press them too much you will end up with hard treats. You want them to be uniform in size but lightly packed for the most gooey experience!

How To Store:

These are best stored airtight at room temperature. I like them best if they are eaten within the first 2 days of making for best freshness.

I don’t recommend freezing rice krispie treats.

Pumpkin Spice Krispie Treats on a plate with gooey marshmallows

Looking For More Krispie Treat Recipes? Try These:

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Pumpkin Spice Krispie Treats

  • Author: Shelly
  • Prep Time Prep Time: 5 minutes
  • Cook Time Cook Time: 10 minutes
  • Total Time Total Time: 15 minutes
  • Yield Yield: 20 bars 1x
  • Category Category: Krispie Treats
  • Method Method: No Bake
  • Cuisine Cuisine: Dessert

Description:

Brown Butter Pumpkin Spice Krispie Treats are the ultimate fall-time no bake dessert. You have a gooey, marshmallow-packed cereal bar made with super flavorful with browned butter and pumpkin spice!


Ingredients:

  • 1/4 cup butter
  • 8 cups mini marshmallows, divided
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • 6 cups Rice Krispie cereal

Instructions

  1. Line a 9×9 pan with parchment paper and coat with non-stick spray. Set aside.
  2. In a large saucepan over medium-low heat melt the butter. Once melted, continue to cook until butter starts to brown, stirring or swirling the pan consistently. It will turn a golden brown color and develop a nutty aroma.
  3. Add 6 cups of the marshmallows, pumpkin pie spice, salt, and vanilla into the butter. Stir constantly until the marshmallows are melted. Immediately remove the pan from the heat.
  4. Stir in the rice krispie cereal and the remaining 2 cups of marshmallows until coated in the marshmallow mixture.
  5. Spread the mixture into the prepared pan and press evenly.
  6. Allow the krispies to cool and then remove from the pan to cut into bars.

Notes:

Store airtight at room temperature for up to 2 days.

Keywords:: cookies and cups, pumpkin spice, rice krispie treats, marshmallow squares, no bake desserts

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Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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