Ingredients
- Butter: 4 tablespoons
- Marshmallows: 10 ounces (about 40 large)
- Pumpkin puree: 1/2 cup
- Pumpkin pie spice: 1 teaspoon
- Vanilla extract: 1 teaspoon
- Crispy rice cereal: 6 cups
- Salt: 1/4 teaspoon
- Cinnamon chips: 1/2 cup (optional)
Instructions
- Step 1: In a large saucepan, melt butter over low heat. Add marshmallows and stir until completely melted and smooth.
- Step 2: Remove the saucepan from the heat. Stir in pumpkin puree, pumpkin pie spice, vanilla extract, and salt until well combined.
- Step 3: Add the crispy rice cereal to the marshmallow mixture and gently fold until the cereal is evenly coated. Stir in cinnamon chips, if using.
- Step 4: Press the mixture into a greased 9×13 inch baking dish. Use a spatula or your hands (greased or dampened) to ensure even distribution.
- Step 5: Let cool completely before cutting into squares.
Notes
- Store cooled treats in an airtight container at room temperature for up to 3 days to maintain their crispness.
- For a warm, gooey treat, microwave a square for 5-10 seconds, but watch carefully to avoid melting completely.
- Serve these festive treats with a dollop of whipped cream or a scoop of vanilla ice cream for an extra touch of indulgence.
- Gently fold the cereal into the marshmallow mixture to avoid crushing it, preserving that delightful crispy texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American