Pumkin Brown Butter Rice Crispy Treats

Every year around Halloween, my kids love to remind me about the time I stole their Rice Krispies treats from their trick-or-treat haul. And not just one of them, but all three. The part they really love to point out is that when they got those treats on Halloween night, the woman handing them out actually offered some to the grown-ups, and I turned her down. A few days later, when they were at school, I helped myself to a treat (or three).

In my defense, I honestly didn’t think they’d notice. They were young, and it was a big haul. How could they possibly spot a few missing blue-wrapped squares in a mountain of candy? But they sure did notice.

Also, in my defense, Rice Krispies treats are one of those things I just can’t be trusted around. I’ve written about my love for them before, in my recipes for chocolate and strawberry versions, and about how much I adore Smitten Kitchen's best-ever salted brown butter Rice Crispy treat recipe. This year, as part of my annual peace offering for my participation in the great Rice Krispies treat heist of '21, I decided to switch things up and make these pumpkin-spiced versions, complete with the upgrade of brown butter and salt. They're especially festive in the late October months, but delicious anytime you crave a pumpkin-y sweet treat.

• crispy rice cereal (we all know the OG is from Kellogg's and is great, but the store-brand version is fine too!---just avoid the "puffed rice" organic healthier-for-you cereal unless you are okay with an altered texture from the traditional)
• pumpkin puree (another vote for avoiding the organic brand..I've worked a lot with pumpkin puree from all different brands (and homemade) and the traditional non-organic pumpkin pie is going to give you the best result here, due to the lower moisture content...I'll dive more into this below)
• marshmallows (despite the fact that I've got mini marshmallows pictured in this tutorial, I've recently found that the larger marshmallows actually work better for this recipe as they have less surface area coated in starch from the cutting process, which allows them to be just a bit more soft and gooey--though not a game changer, so use what is available to you)
• pumpkin pie spice (if you don't have this, use ground cinnamon, ground nutmeg, and ground cloves in a 3:1:1 ratio.
• unsalted butter (salted butter can be used, but the amount of added salt should be cut in half, a high-fat European butter like Kerrygold is great here, but not required)
• coarse kosher salt (this recipe was tested using Diamond Crystal coarse kosher salt. If you use Morton's kosher salt or fine salt, decrease by about half for volume, or use the same amount by weight.)
• vanilla extract

Tips for Success

The very first time I tested this recipe, it came out perfect. Of course, that means it was in the stage when I had nothing written down and was just cooking out of my head. The next time, when I actually wrote down what I thought I did, it failed miserably. And so did the next six attempts after that. It took me a while to realize what I had done differently that first time. I had cooked the pumpkin much longer than I thought.

So I learned this lesson the hard way. The pumpkin must be cooked down until most of the moisture is gone. Otherwise, the rice crispy treats end up too wet, and the texture does not hold together the way it should and it's just all wrong.

Because every stove and pot is different, it is hard to pinpoint an exact cooking time. Generally, it takes about five minutes from the moment you add the pumpkin into the pot with the hot brown butter. Be cautious when doing this, as adding a wet ingredient to hot fat can cause it to splatter. Step back as you add in the pumpkin and stir carefully in the beginning.

Another note about cooking down the pumpkin: brands vary in moisture content. If your pumpkin puree looks more like a loose soup than a thick paste, it will need a few extra minutes on the stove. You will know it is ready when the bubbling starts to slow around the edges of the pan and the pumpkin looks thickened and slightly darker in color.

Due to the added moisture in the pumpkin, these treats do not last as long as the classic version. Storing them in an airtight container can make them soften, so I usually leave them loosely covered on the counter for about a day. After that, they can be refrigerated, but they are best eaten soon after making to preserve that crisp, chewy texture.