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Pumpkin Rice Krispies Treats

These fun Pumpkin Rice Krispies Treats are a delicious option for any of your fall gatherings. They’re an edible dessert that kids of all ages will gravitate to. They’re so easy to make and the pumpkin shape makes them perfect for Thanksgiving, Halloween or just a cool Fall day. And of course, it tastes just like the Rice Krispie Treats we all know and love.


Easy Pumpkin Rice Krispies Treats

How do you make Pumpkin Rice Krispies Treats? The process is the same as making classic Rice Krispies Treats. In a large deep pot melt together butter with mini marshmallows while stirring constantly to prevent sticking. To the pot add vanilla extract and orange food coloring. Mix well, then add the crispy rice cereal, adding more food coloring to suit your desired color preference. Work quickly mixing to evenly coat then set aside just for a couple of minutes to cool enough to handle. Spray your hands with cooking spray and divide with a measuring cup using 3/4 cups of the mixture shaping into a pumpkin. Place onto a sheet pan and repeat until all of the mixture is used. Next, press a pretzel stick into the center and let them cool completely. Decorate using a tube of green cookie icing to create vines and place leaves onto the tops. Let set then enjoy!


How to Make the BEST Pumpkin Rice Krispies Treats

  • Ingredients you’ll need to make homemade Pumpkin Rice Krispies Treats: Crispy rice cereal i.e. Rice Krispies, thick pretzel sticks or pretzel rods, mini marshmallows, vanilla extract, butter, orange food coloring, green fondant or Airheads, one tube green cookie icing.
  • Kitchen tools you’ll need: Large heavy bottomed pot, measuring cups and spoons, non stick rubber spatula or spoon, large sheet pan and leaf shaped cookie cutter or sharp knife and cutting board.
  • You can use premade fondant or green airheads for making the leaves for the pumpkins. Use the tip of a knife to create the leaf shape that you want. You can even create the veins of the leaves with the knife. If you have a leaf shaped cookie cutter by all means use it!
  • If you want to make these using large marshmallows, you’ll need 40 total to equal the package of mini marshmallows.
  • You can use liquid food coloring or food coloring gel to tint the mixture. I prefer to gel as it doesn’t add liquid to the equation. Add the amount that creates the level and intensity of orange that you desire.
  • You can make the indentations in the krispies treats using the dull side of a knife. After forming into the pumpkin shape press at even intervals to create the look of a pumpkin.
  • You can decorate these as jack-o-lanterns for Halloween using black cookie icing and drawing faces onto the pumpkins.
  • Premade fondant is available at any craft store or baking supply store as well as most places where cake decorating supplies are sold.
  • Wait for the pumpkins to cool completely before using the icing, it could melt into the treat if they’re still warm.
  • Place the pretzel when the pumpkin is still warm and sticky.  If you wait until the marshmallow is cooled, it is really difficult to get it in there.  Marshmallow is like glue when it cools.
  • Using a tube of cookie icing is super convenient. I’ve found that the thickness of the icing can vary from brand to brand. Test it on a piece of wax paper and see if you’ll need to retrace the vines more than once to make them appear thicker. Remember, they don’t have to be perfect, this is a fun treat where the kids can help.
  • Store Pumpkin Rice Krispies in an airtight container at room temperature for up to 1 week.

More Easy No Bake Treats to Make


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Pumpkin Rice Krispies Treats

Prep Time10 minutes
Cook Time5 minutes
Cooling Time20 minutes
Total Time35 minutes
Course: Dessert
Cuisine: American
Keyword: easy-rice-krispies-treats-recipe, pumpkin-rice-krispies-treats
Servings: 10 servings
Calories: 173kcal


  • 3 Tbsp salted butter
  • 1 10 oz package mini marshmallows
  • 1 tsp pure vanilla extract
  • 1 tsp orange food gel coloring adjust amount to suit the color you desire
  • 6 cups crispy rice cereal i.e. Rice Krispies or similar
  • 10 (2 inch) pretzels sticks
  • 1 7 oz tube green cookie icing
  • green fondant or green airheads to create leaves


  • Lightly coat a rimmed baking sheet with nonstick cooking spray. Set aside.
  • In a large heavy bottomed pot melt butter over medium heat. Add marshmallows and vanilla and stirring constantly until completely smooth, about 2-4 minutes.
  • To the pot add the food coloring gel (or liquid) swirling the food coloring through the melted marshmallows and add the crispy rice cereal. Stir until the cereal is thoroughly coated adding more food coloring until it suits your color preference. Let cool slightly before handling.
  • Lightly grease hands with nonstick cooking spray. Form the cereal mixture into roughly 3/4 cup balls, and then shape into a pumpkin.
  • Transfer to the prepared baking sheet. Repeat with the remaining cereal mixture. Press a pretzel stick into the top of each pumpkin to resemble a stem while warm.
  • Allow the pumpkins to cool completely, then pipe green icing around the base of the pretzels to create vines and use green fondant or airheads cut into leaf shapes for the leaves leaves. Let pumpkins stand at room temperature until the icing is set.
  • Store pumpkins in an airtight container at room temperature for up to 1 week.
  • Pro Tip: Press the pretzel stick into place while the pumpkin is still warm and sticky. If you wait until the marshmallow is cooled, it is really difficult to get it in there. Marshmallow is like glue when it cools.


Serving: 1serving | Calories: 173kcal | Carbohydrates: 22g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 125mg | Potassium: 13mg | Sugar: 15g | Vitamin A: 105IU | Calcium: 1mg | Iron: 4mg
Tried this recipe?Mention @melissassk or tag #melissassk!

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