Description
Soft marshmallow pillows meld with crisp Rice Krispies and a hint of cinnamon, nutmeg, and cloves to form pumpkin-spiced squares that melt on your tongue
Ingredients
- 6 cups Rice Krispies cereal
- 3 tablespoons unsalted butter
- 10 ounces mini marshmallows
- 1/2 cup pumpkin puree
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Line a 9×9 inch baking pan with parchment paper or lightly grease it.
- In a large saucepan over low heat, melt the butter until it begins to foam.
- Add the mini marshmallows and stir continuously until fully melted and smooth.
- Stir in the pumpkin puree, pumpkin pie spice, vanilla extract, and salt until the mixture is uniform.
- Remove the pan from heat and gently fold in the Rice Krispies cereal until evenly coated.
- Transfer the mixture to the prepared pan and use a buttered spatula or parchment to press it into an even layer.
- Allow the treats to cool and set at room temperature for at least 1 hour before slicing into squares.
Notes
- Press the mixture lightly to avoid compacting and keep the treats fluffy.
- Store in an airtight container at room temperature for up to 3 days.
- For extra texture, fold in 1/2 cup chopped pecans or walnuts.
- Adjust the amount of pumpkin pie spice to suit your taste preference.