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Celebrate fall with these simple and fun to make Pumpkin Rice Krispie Treats! A fun twist on regular Rice Krispie treats, these pumpkins are the perfect way to celebrate fall.
RELATED: Rice Krispie Christmas Trees
These no-bake treats are sure to be a big hit for Halloween, Thanksgiving, or any time during the fall season.
Once the Rice Krispie mixture has cooled, kids can help shape, sculpt, and decorate the pumpkins to get them ready to eat!
Ingredients Needed
- Marshmallows
- Rice Krispie cereal
- Large pretzel rods
- Butter
- Green M&M’s
- Natural food coloring – we used Watkins natural food coloring in yellow and red
Alternatives to Food Coloring
- Use orange sprinkles. Mix orange sugar sprinkles into the Rice Krispie mixture.
Tips and Tricks
- If you’re finding that the marshmallow and Rice Krispie mixture is too sticky, place it in the fridge for 10 minutes, or longer, until the mixture firms up.
- If you want to make smaller pumpkins, divide the mixture into smaller balls. We made 6 large pumpkins using 5 scoops for each pumpkin, so try using 3 scoops each for smaller pumpkins.
- To make these pumpkin Rice Krispie treats vegan, simply replace regular marshmallows with vegan ones.
Pumpkin Rice Krispie Treats
A simple Pumpkin Rice Krispie treat for fall!
Ingredients
- 10 ounces marshmallows
- 6 cups Rice Krispie cereal
- 3 large pretzel rods
- 3 Tbsp butter (melted)
- 6 green M&Ms
- 3-5 drops yellow food coloring
- 3-5 drops red food coloring
Instructions
- Melt the butter on low heat and keep a close eye on it to prevent it from burning.
- Once the butter is melted, add the entire 10-ounce bag of marshmallows and stir continuously on low to medium heat until all the marshmallows are melted.
- Squeeze 3-4 drops of red food coloring and 3-5 drops of yellow food coloring to create a bold orange color. Mix until the marshmallow mixture is orange.
- Pour in the Rice Krispie cereal and mix together until all of the cereal is orange.
- Use an ice cream scoop or spoon to scoop out 5 scoops for each pumpkin and place them on a baking sheet. The ice cream scoop will help make the size of each pumpkin as even as possible. You can also just divide them how you'd like and make them different sizes.
- Optional: If the cereal feels sticky and is not holding its shape, refrigerate for 10 minutes to help firm them up. This will make molding them with your hands easier.
- Shape each pumpkin into a round ball. Use butter or cooking spray on your hands to prevent cereal from sticking to you.
- Break off about 1 inch on each end of the large pretzel rods to use as pumpkin stems. Push them into the tops of the pumpkins.
- Place a green M&M next to each stem and push down a little bit to stick them in place. Serve and enjoy!
Nutrition Estimate
Calories: 307kcal, Carbohydrates: 62g, Protein: 3g, Fat: 6g, Saturated Fat: 4g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 15mg, Sodium: 231mg, Potassium: 39mg, Fiber: 0.2g, Sugar: 30g, Vitamin A: 2037IU, Vitamin C: 18mg, Calcium: 5mg, Iron: 9mg
How to Store
Store the Rice Krispie pumpkins in an airtight container for 2-3 days. If storing in the fridge, allow them to come back to room temperature before serving.
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