Food · Sweet Tooth

Pumpkin Rice (Not So) Krispies

This Halloween we had another one of our intern potlucks and all contributed something flavorful and festive. I decided to play around with traditional rice krispie treats by adding some pumpkin. I followed the original recipe but added some canned pumpkin puree and as well as a little cinnamon, ginger, and nutmeg. The final product was tasty, but didn’t have the crunch or gooey-ness that you expect with a rice krispie treat…oops! One of my roommates aptly renamed these Pumpkin Rice Chewys! Here’s the recipe I followed:

Pumpkin Rice Chewys

  • 6 cups Rice Krispies cereal
  • 1 1/4 bag big marshmallows
  • 3 tbsp butter
  • 1/3 cup pumpkin puree
  • Sprinkle of dried cinnamon and nutmeg
  • Just a pinch of dried ginger
  • 1/4 cup semi sweet chocolate chips

Melt the butter in a large non-stick pot, stir in the marshmallows and stir until melted. Add the pumpkin puree and mix well. Remove from heat and add the cereal. Stir until the cereal is covered evenly. Transfer cereal mixture to a baking dish coated with cooking spray or lined with parchment paper. Let the treats cool. Meanwhile, melt the chocolate chips in the microwave, using a spoon, drizzle the melted chocolate over the treats. Cut into squares and serve!


Pumpkin Rice Chewys: Tara Tested, Tara and Interns Approved! Like I said, these treats tasted great, but they didn’t have the quintessential crunchy yet marshmallowy texture you expect from a rice krispie treat. I think the pumpkin puree added too much moisture and made the cereal soggy. If you give this recipe a try I would suggest using less pumpkin OR using extra cereal and marshmallows until you get the right consistency. Feel free to get a little wild and throw whole chocolate chips into the mix for some extra chocolatey goodness. Happy experimenting!



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