Pumpkin Spice Rice Krispie Treats are Going Down

Pumpkin Spice Rice Krispie Treats

I know I sound like every white girl in America but seriously – Pumpkin Spice Rice Krispie Treats will blow your mind. Making my favorite childhood treat brings on pure nostalgia. But because I’m an adult or something, I wanted to add a little sophistication to these bad boys.

I brought these to a football party on Sunday when the Broncos beat the Ravens (sorry babe!) and they were a slam dunk! Or should I say touchdown?

+ 6 cups Erewhon Gluten Free Crispy Brown Rice Cereal
+ 5.5 cups mini marshmallows (divided)
+ 1/4 cup pumpkin puree
+ 1 heaping teaspoon pumpkin pie spice
+ 1/2 teaspoon cinnamon
+ 1/2 cup pecans, chopped
+ 3 tablespoons coconut oil

+ Grease a 9×13 inch baking pan with coconut oil and top with parchment paper.
+ Place pumpkin puree between paper towels to soak up moisture (let sit for 1-2 hours).
+ Melt coconut oil in large pan over medium heat.
+ Once melted, add 4 cups of the mini marshmallows and stir frequently until smooth.
+ Add pumpkin puree, pumpkin spice, and cinnamon. Stir until combined.
+ Pour in the cereal and chopped pecans and carefully mix to ensure all is coated.
+ You will most likely find that your mixture isn’t sticky enough. This moisture is because of the pumpkin puree. If this happens, add the additional 1.5 cups marshmallows now. I’m glad I did this – the white ‘mallow pieces gave my bars some contrast and dimension.
+ Using a spatula, add the mixture to the baking pan and press until even.
+ Serve with a pumpkin spice latte (#noshame).

Here’s to pumpkin spice and everything nice!

x Linds


{ Recipe inspired by Gabby from Essentially Eclectic }

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