Pumpkin Rice Krispies Treats

Course Dessert

Cuisine American

Keyword easy-rice-krispies-treats-recipe, pumpkin-rice-krispies-treats

Prep Time 10

Cook Time 5

Cooling Time 20

Total Time 35

Servings servings

Calories 173kcal

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.