Celebrate fall with these simple and fun to make Pumpkin Rice Krispie Treats! A fun twist on regular Rice Krispie treats, these pumpkins are the perfect way to celebrate fall.
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These no-bake treats are sure to be a big hit for Halloween, Thanksgiving, or any time during the fall season.
Once the Rice Krispie mixture has cooled, kids can help shape, sculpt, and decorate the pumpkins to get them ready to eat!
Ingredients Needed
- Marshmallows
- Rice Krispie cereal
- Large pretzel rods
- Butter
- Green M&M’s
- Natural food coloring – we used Watkins natural food coloring in yellow and red
Alternatives to Food Coloring
- Use orange sprinkles. Mix orange sugar sprinkles into the Rice Krispie mixture.
Tips and Tricks
- If you’re finding that the marshmallow and Rice Krispie mixture is too sticky, place it in the fridge for 10 minutes, or longer, until the mixture firms up.
- If you want to make smaller pumpkins, divide the mixture into smaller balls. We made 6 large pumpkins using 5 scoops for each pumpkin, so try using 3 scoops each for smaller pumpkins.
- To make these pumpkin Rice Krispie treats vegan, simply replace regular marshmallows with vegan ones.
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Calories: 307kcal, Carbohydrates: 62g, Protein: 3g, Fat: 6g, Saturated Fat: 4g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 15mg, Sodium: 231mg, Potassium: 39mg, Fiber: 0.2g, Sugar: 30g, Vitamin A: 2037IU, Vitamin C: 18mg, Calcium: 5mg, Iron: 9mg
How to Store
Store the Rice Krispie pumpkins in an airtight container for 2-3 days. If storing in the fridge, allow them to come back to room temperature before serving.