Pumpkin Rice Krispie Treats

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A simple Pumpkin Rice Krispie treat for fall!

Prep Time20

Total Time20

Course: Dessert

Cuisine: American

Keyword: pumpkin rice krispie treats, rice krispie treat pumpkins

Servings: large pumpkins

Calories: 307kcal

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!