Chewy pumpkin spice rice krispie treats made with real pumpkin puree, gooey marshmallows, warm autumn spices, and a white chocolate drizzle.

Scale

Nonstick cooking spray

3 Tablespoons unsalted butter

1/4 cup pumpkin puree

1 10 oz. bag mini marshmallows

1/4 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/8 teaspoon ground cloves

1/8 teaspoon salt

6 cups crispy rice cereal

2 oz. pure white chocolate, white chocolate candy melts, melted, optional

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1. Spray a 9×9-inch baking dish with nonstick cooking spray and melt 3 tbsp butter in a large pot over low heat.

2. Add 1/4 cup pumpkin puree and cook over medium-low heat for 2 minutes, stirring constantly.

3. Stir in 10 oz mini marshmallows, vanilla extract, cinnamon, nutmeg, cloves, and salt until smooth.

4. Remove from heat and gently fold in 6 cups crispy rice cereal until evenly coated.

5. Press mixture gently into pan and drizzle with optional melted white chocolate.

6. Cool completely at room temperature for 30 minutes, slice into squares, and serve.

Cook pumpkin puree briefly to reduce moisture. Do not press mixture too firmly into the pan to keep treats soft.