Sweet pumpkin spice Rice Krispie treats made with warm browned butter, cozy fall spices, and a white chocolate drizzle. Don’t forget the sprinkles on top!
Pumpkin spice season is here, and these Rice Krispie treats capture that familiar fall flavor without using any real pumpkin. Instead, a blend of pumpkin spice and vanilla folds into melty marshmallows and browned butter to give these bars a toasty, aromatic boost. A light white chocolate drizzle and a scatter of colorful sprinkles finish them off beautifully.
Why browned butter?
Browning the butter adds a nutty, caramel-like richness that elevates the whole recipe. It’s an easy technique—melt the butter, cook until it turns golden and smells toasty, then remove it from the heat. That deeper flavor pairs perfectly with the marshmallows and spices in these treats.
Overview
These pumpkin spice Rice Krispie treats are quick to make and serve about 24 squares. They don’t use pumpkin puree—just pumpkin spice—and the finished squares have a soft, chewy interior with a subtle fall spice profile. Drizzle with melted white chocolate and top with sprinkles for a festive touch.
Ingredients
- ½ cup (113 g) unsalted butter
- 16 oz (455 g) marshmallows
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin spice
- 8 cups (210 g) crisped rice cereal
- 2 tablespoons colored sprinkles or nonpareils
- 1 cup white chocolate chips
Instructions
- Line a 13×9-inch pan with foil or parchment and generously grease it. Set aside.
- Cut the butter into pieces and place in a large saucepan over medium-low heat. Stir until melted, then increase heat to medium-high and continue stirring.
- When the butter begins to bubble and the solids turn golden brown and fragrant, remove the pan from the heat immediately.
- Add the marshmallows and stir until completely melted. If needed, return the pan to very low heat to help them melt evenly.
- Stir in the vanilla extract and pumpkin spice until well combined.
- Fold in the crisped rice cereal, mixing quickly so the cereal is evenly coated.
- Press the mixture firmly and evenly into the prepared 13×9 pan. Scatter sprinkles across the top while the bars are still warm if desired.
- Let the pan cool until the surface is set. Prepare the white chocolate by placing the chips in a microwave-safe bowl and heating for 30 seconds, stirring, then heating in 15-second intervals and stirring between until smooth.
- Once the bars are cool, drizzle the melted white chocolate over the top. Add more sprinkles if you like.
- Allow the chocolate to harden before cutting into squares and serving.
Tips
- Line the pan with overhanging foil or parchment so you can lift the whole slab out for easier slicing.
- Browning the butter takes only a few minutes; watch carefully and stir constantly to avoid burning.
- If your marshmallows start to seize or thicken, lower the heat and continue stirring gently until smooth.
- Store leftover squares in an airtight container at room temperature for up to three days to keep them soft.
Nutrition (per square)
Approximate values per serving: 159 kcal, 25 g carbohydrates, 6 g fat, 1 g protein. Use the nutrition info as an estimate.
Enjoy these easy, nostalgic treats with a seasonal twist—perfect for gatherings, school snacks, or an autumn bake sale. Don’t forget the sprinkles!
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