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Pumpkin Spice Rice Krispie Treats with Marshmallow Swirl

Pumpkin spice rice krispie treats get a warm, buttery flavor from pumpkin pie spice and a soft marshmallow creme swirl. Press the cereal mixture gently into the pan for chewy squares with a light, crisp texture.
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Prep Time 15 minutes
Cook Time 5 minutes
Cooling 1 hour
Total Time 1 hour 20 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

For the treats
  • 4 tbsp unsalted butter
  • 1 bag (10 oz) mini marshmallows
  • 1.5 tsp pumpkin pie spice
  • 0.25 tsp kosher salt
  • 1 tsp vanilla extract
  • 6 cups crispy rice cereal
For the marshmallow swirl
  • 0.5 cup marshmallow creme

Equipment

  • 1 9x13-inch baking pan
  • 1 microwave

Method
 

Make the treats
  1. Line a 9x13-inch baking pan with parchment paper, leaving enough overhang to lift out the treats.
  2. Melt the butter in a large pot over low heat, then add the mini marshmallows and stir until smooth, about 5 minutes.
  3. Remove the pot from the heat and stir in the pumpkin pie spice, kosher salt, and vanilla extract.
  4. Add the crispy rice cereal and stir until evenly coated.
  5. Transfer the mixture to the prepared pan and gently press it into an even layer with a piece of parchment paper.
Add the marshmallow swirl
  1. Warm the marshmallow creme in a microwave-safe bowl for 10 seconds, then stir until loosened.
  2. Spoon the marshmallow creme in thin lines over the treats.
  3. Gently drag a butter knife through the lines to swirl.
  4. Let the treats cool at room temperature for 1 hour.
  5. Lift them from the pan using the parchment and cut into 16 squares.

Notes

Press the cereal mixture gently so the treats stay chewy. Store in an airtight container in the refrigerator for up to 3 days; freezing is not recommended. For a gluten-free option, use certified gluten-free crispy rice cereal.