A Halloween curse has been struck down on the Little Red Kitchen! Three, yes, three attempts were made to bring you a fun and festive recipe for the next gathering from my Holiday Food Party friends. Do you know what finally broke my curse? Breaking my string of always making my #HolidayFoodParty treats adult only. That is correct my friends, you can serve today’s Pumpkin Rice Krispie Treats to grownups and children, for it seems the ghosts and goblins were looking down upon me and saying “make a kid friendly recipe Susan”!!!
For awhile I thought all hope was lost and you were not going to recipe a Halloween treat from me, but in the end the power of rice krispies prevailed! I went a long time without make krispie treats but now I realize they are a fantastic vehicle for all sorts of flavors. This time around pumpkin puree plus a host of spices not only make them ideal for Halloween but can carry on throughout the Fall.Butterfinger Bark from Jen’s Favorite Cookies 2. Chocolate Pumpkin Spice Cut-Out Cookies from Created by Diane 3. Chocolate Crepes with Pumpkin Butter Filling and Spiced Maple Pecan Syrup from Pineapple and Coconut 4. Vampire Delight Martini from Magnolia Days 5. Pumpkin Spice Kiss Cookie Cups from Chocolate Moosey 6. Rice Krispie Candy Corn from That Skinny Chick Can Bake 7. Chocolate Peanut Butter Halloween Puppy Chow from Messy Baker 8. Homemade Sour Patch Kids from What Smells So Good 9. Reese’s PB&C Pretzel Crust Pie from Hungry Couple NYC 10. Chocolate Pumpkin Layer Cake from Gotta Get Baked 11. Pumpkin Rice Krispie Treats from Girl in the Little Red Kitchen 12. Pumpkin Cheesecake Swirl Brownies from Crumb Blog 13. Pumpkin Pie Fudge from Juanita’s Cocina
- 4 tablespoons unsalted butter
- ½ cup pumpkin puree
- 10oz mini marshmallows
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground clove
- ¼ teaspoon freshly ground nutmeg
- ¼ teaspoon salt
- 6 cups puff rice cereal (such as Rice Krispies)
- optional: green and chocolate sprinkles and mallowcremes for decorations
- In a large, heavy bottomed pot over medium heat melt the butter and then stir in the pumpkin puree.
- Melt half the marshmallows with the pumpkin/butter mixture and turn off the heat to let rest for about 10 minutes. This is an important step to let the excess moisture from the pumpkin evaporate and keep your treats from getting soggy.
- After sitting for 10 minutes, turn the heat back to medium and stir in the remaining marshmallows. Once completely melted, stir in the cinnamon, clove, nutmeg and salt.
- Pour in the puff rice cereal and coat completely with the pumpkin marshmallow mixture.
- At this point you have a couple of options, you can pour everything out onto a grease 9X13 pan and sprinkle with green and chocolate sprinkles.
- Or you can gather a baseball sized amount in your hand and form little rice krispie pumpkins and set on a parchment lined baking sheet to set. Place a mallowcreme in the center as the stem. Again, decorate with sprinkles.
- For thicker treats, you can place everything in a 8X8 baking dish, or make a few pumpkins and pour the remainder in the 8×8 dish.
- Let sit for 3-4 hours before cutting and serving. Store in an airtight container for 3-4 days.