Pumpkin Rice Krispies Treats
When autumn rolls around, there’s nothing I like more than pumpkin! From crafts to home decor to recipes, I just go crazy for it, and I know I’m not alone. Pumpkin is just such a MOOD. Especially in the lead up to Halloween – pumpkins just scream FUN. These Pumpkin Rice Krispies Treats are not so much with the pumpkin flavor (I know that’s not everyone’s jam, after all) but more about the pumpkin aesthetic. Lord, here I go sounding like a Gen Y-er.
Suffice it to say that these are a fun take on your classic Rice Krispies Treats. They’re made to look like mini pumpkins, and they’re great for kids’ parties – especially Halloween. They’re also ridiculously easy to make. If you can make normal Rice Krispies Treats, you can make these. Now let’s get sticky!
If you’ve ever made Rice Krispies Treats, you’ll know they are basically a mixture of Rice Krispies cereal, marshmallows and butter. To turn these into pumpkins, all we need is a bit of orange food coloring and some Tootsie Rolls.
Did I mention that this whole thing can be made in a microwave? I told you it was simple! You need to put your marshmallows and butter in a large microwave-safe bowl and warm in the microwave for about a minute. Take it out and give it a little peek to see how it’s doing, and if it needs it, put it back in for another 30 seconds.
Stir it up so you have a nice bowl of creamy marshmallow. Don’t eat it, no matter how tempted you may be.
Add in your orange food coloring and stir it all up so you have a nice bowl of creamy orange marshmallow. Remember – Still don’t eat it, no matter how tempted you may be.
Add your cereal into the bowl and stir it all together. It’ll be sticky, so be prepared!
Now comes the fun part. I suggest wearing gloves for this bit, but whether you do or do not, I also suggest spraying your hands with a SMALL amount of cooking spray. It helps keep the marshmallow from sticking to you.
Use an ice cream scoop or your hands, and pull out a little at a time to shape it into orange balls. You can make them as large or as small as you want, but I try to make them just big enough to fit in my palm. They should be like large meatballs.
Once you have your balls made, simply slice your Tootsie Rolls in half and stick them into your still-warm pumpkins to act as stems.
Voila! That’s it. Your Rice Krispies Pumpkins are ready to go! They are such a fun take on a classic recipe, aren’t they?
I like getting treat bags and putting one inside each bag. You can also get a lollipop stick and place them on there for a fun twist. Or just leave them on a tray and let the kiddos help themselves. Anyway you serve them, they’re going to love them.
Pumpkin Rice Krispies Treats
This is a treat the whole family will love. Traditional Rice Krispies Treats are dyed orange, shaped into pumpkins and topped with a Tootsie Roll to make a stem. Perfect for Halloween and Thanksgiving parties or as a fun fall edible craft.
Ingredients
- 6 C Rice Krispies cereal
- 3 TBSP butter
- 10 oz marshmallows (approx 1 bag)
- 1 - 2 drops orange gel food color
- 6 Tootsie Rolls
Instructions
- Place butter and marshmallows in a large microwave safe bowl.
- Warm on high for one minute
- Warm for an additional 30 secs and stir.
- Add 1-2 orange gel food coloring drops and stir until no steaks of white appear.
- Combine the marshmallow mixture with the rice cereal.
- Make small balls into the shape of a pumpkin.
- Slice the tootsie rolls in half and add them to each pumpkin while still warm.
- Allow to set
Notes
Spray hands or if you’re wearing gloves spray the gloves with bakers non stick spray.
Use an ice-cream scoop for even balls, be sure to also spray it with non stick spray.
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Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving:Calories: 173Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 8mgSodium: 119mgCarbohydrates: 36gFiber: 1gSugar: 18gProtein: 2g
This nutrition information is automatically calculated and may not be entirely accurate. Please do your own research if you are overly concerned about specific macros.
Will you try these? Don’t forget to share this recipe with a friend!
Katie Reed is a passionate writer and mother of four vivacious boys from Salt Lake City, Utah. Drawing from her own journey through TTC, pregnancy, and the joys of raising children, she offers a wealth of insight into the world of motherhood. Beyond her heartfelt tales, Katie delights her readers with family-friendly recipes, engaging crafts, and a curated library of printables for both kids and adults. When she’s not penning her experiences, you’ll find her crafting memories with her husband and sons—Dexter, Daniel, Chester, and Wilder.
