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Browned Butter Pumpkin Spice Rice Krispie Treats

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Shelly

Brown Butter Pumpkin Spice Krispie Treats are the ultimate fall-time no bake dessert. You have a gooey, marshmallow-packed cereal bar made with super flavorful with browned butter and pumpkin spice!

If you like the idea of these, I think you’ll love my Snickerdoodle Krispie Treats too!

Pumpkin Spice Krispie Treats on a plate from above showing gooey marshmallow

Contents

Pumpkin Spice Krispie Treats Are the Best No Bake Dessert For Fall!

If you’re like me and LOVE a good rice krispie treat recipe, you’re in for a real treat today. We’re taking my perfected rice krispie treat recipe and we’re giving it major fall vibes.

Of course we know the ultimate fall spice is pumpkin pie spice. Pumpkin Spice is a combination of cinnamon, nutmeg, ginger, and cloves.My husband tells me on a regular basis that he doesn’t like pumpkin spice, but strangely enough he likes all the elements…so I just tell him that these are “Fall Rice Krispie Treats” and somehow he loves them.

Why Brown the Butter?

Another important part of these marshmallow squares is browning the butter. It really adds a warm, depth of flavor that can’t be duplicated. Honestly, I think you should brown your butter in all your krispie treats! It really makes them special!

Ingredients For Pumpkin Spice Krispie Treats:

For the full ingredient and instruction list hop down to the full recipe card at the bottom of this post!

  • Butter. I like to use salted butter in all my rice krispie treats recipes because they are so sweet the salty butter helps balance that out.
  • Mini Marshmallows. You can use regular sized marshmallows as well to melt, but the added marshmallows at the end are what really makes my rice krispie treats special, and they definitely need to be mini!
  • Pumpkin Pie Spice. You can also use cinnamon in place of pumpkin spice if you’re not a fan.
  • Kosher Salt. Just like with the salted butter, I like even a little extra salt to balance out the sweetness.
  • Vanilla Extract. Adding a splash of vanilla to your krispie treats REALLY makes them delicious!
  • Rice Krispie Cereal. Of course use any brand you like, whther it’s Kellogg’s or a generic, it will all be fine!

PRO TIPS

  • Pretty slices tip: Lining your pan with parchment paper or aluminum foil makes krispie treats very easy to remove from the pan and slice!
  • Less mess: When you’re pressing your krispie treats into the pan lightly coat a piece of parchment or wax paper with nonstick spray. Place that on top of the mixture in the pan so you can press them in without getting your hands sticky!
  • Get the gooiest rice krispie treats: Make sure you press the krispies evenly but not too densely. If you press them too much you will end up with hard treats. You want them to be uniform in size but lightly packed for the most gooey experience!

How To Store:

These are best stored airtight at room temperature. I like them best if they are eaten within the first 2 days of making for best freshness. I don’t recommend freezing rice krispie treats.

Looking For More Krispie Treat Recipes? Try These:

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Description

Brown Butter Pumpkin Spice Krispie Treats are the ultimate fall-time no bake dessert. You have a gooey, marshmallow-packed cereal bar made with super flavorful with browned butter and pumpkin spice!

  • 1/4 cup butter
  • 8 cups mini marshmallows, divided
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • 6 cups Rice Krispie cereal
  1. Line a 9×9 pan with parchment paper and coat with non-stick spray. Set aside.
  2. In a large saucepan over medium-low heat melt the butter. Once melted, continue to cook until butter starts to brown, stirring or swirling the pan consistently. It will turn a golden brown color and develop a nutty aroma.
  3. Add 6 cups of the marshmallows, pumpkin pie spice, salt, and vanilla into the butter. Stir constantly until the marshmallows are melted. Immediately remove the pan from the heat.
  4. Stir in the rice krispie cereal and the remaining 2 cups of marshmallows until coated in the marshmallow mixture.
  5. Spread the mixture into the prepared pan and press evenly.
  6. Allow the krispies to cool and then remove from the pan to cut into bars.

Notes

Store airtight at room temperature for up to 2 days.

Nutrition

  • Serving Size: 1 bar
  • Calories: 132
  • Sugar: 15.1 g
  • Sodium: 115.4 mg
  • Fat: 2.9 g
  • Carbohydrates: 26.6 g
  • Protein: 0.9 g
  • Cholesterol: 6.2 mg

Keywords: cookies and cups, pumpkin spice, rice krispie treats, marshmallow squares, no bake desserts

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