Description
These rice crispy treats get a seasonal upgrade with pumpkin, warm spice and browned butter. The butter adds a nutty richness that balances the sweetness, while the pumpkin brings a subtle savory warmth and depth. The key step is cooking the pumpkin to remove excess moisture before adding it to the mixture. Without it, the treats will have too much moisture and be soft. When done properly, they set up cleanly, with a crisp bite and just the right amount of gooey pull.
Ingredients
- 8 tablespoons (1/2 cup) unsalted butter, more for pan (or use cooking spray)
- 1/3 cup pumpkin puree
- 1 (10-ounce) bag marshmallows (buy the large ones, if possible)
- 1/2 teaspoon coarse kosher salt
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon pumpkin pie spice
- 6 1/2 cups crispy rice cereal
Instructions
- Butter or spray a 9-inch square baking pan and line with two pieces of parchment paper long enough to hang over the sides inside. This will make the treats easier to remove.
- In a large pot, melt the butter over medium-low heat. Continue to cook, stirring often, until the butter solids turn a golden brown. Shut off the heat and carefully add the pumpkin puree. It may sputter. Stir together the pumpkin into the butter. Return the pot to the heat on medium-low. It will continue to look separated for a minute or two, but then the mixture should come together. Cook until the pumpkin has reduced slightly and thickened, for an additional 2-3 minutes, to cook off the moisture from the pumpkin.
- Add in the marshmallows, salt, vanilla, and pumpkin pie spice. Cook, stirring often, until the marshmallows are melted and evenly combined with pumpkin. Turn off the heat.
- Working quickly, add in the cereal and stir together until completely combined.
- Immediately transfer the mixture to the prepared baking dish. Use a lightly oiled spatula to press into an even layer.
- Let cool completely, then cut into squares and serve.
Notes
The classic Kellogg’s crispy rice cereal works best, but store-brand versions are fine too. Just avoid “puffed rice” organic “healthier” cereals, which create a different texture than the traditional kind.
For the pumpkin puree, stick with the standard non-organic version. It has a lower moisture content than organic or homemade pumpkin, which is necessary for the treats to have the correct texture.
I’ve found that larger marshmallows work best for this recipe. With less starch coating than the mini ones, they melt more smoothly, creating a softer, gooier texture. The mini ones will still work just fine, but if you have the option, go with the larger ones.
This recipe was tested using Diamond Crystal coarse kosher salt. If you use Morton's kosher salt or fine salt, decrease the volume by half.
Store them loosely covered at room temperature for up to a day, or refrigerate them for longer storage. For the best texture, enjoy them soon after they are made.