Rice Krispie Pumpkins Recipe

If you’re looking for a fun, festive treat that’s perfect for fall — and especially Halloween — you’ve got to try this Rice Krispie Pumpkins Recipe. I absolutely love how these little pumpkins come together so easily, and trust me, they’re a huge hit with kids and adults alike. Not only are they adorable, but the surprise candy center makes them extra special. Stick around and I’ll walk you through everything you need to know to make these perfect pumpkin-shaped Rice Krispie treats that will have everyone asking for seconds.

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Ingredients You’ll Need

All of these ingredients work in harmony to make your Rice Krispie Pumpkins both delicious and visually festive. Plus, you probably already have most of them in your pantry or fridge, which makes this recipe even better for last-minute treats.

• Butter: Adds richness and helps melt the marshmallows smoothly; I recommend salted unless you’re watching sodium.
• Mini marshmallows: These melt down perfectly to bind the cereal, and we’re reserving a few for pumpkin stems!
• Rice crispy cereal: The classic base that gives that perfect crunch and familiar flavor.
• Orange and green liquid food coloring: Bring your pumpkins to life with vibrant autumn colors—orange for the pumpkin body, green for the stems and vines.
• Fun-sized candy pieces: This is the magic center! Pick your favorites like chocolate kisses, Snickers, or peanut butter cups to surprise everyone.
• Small Batch Buttercream Frosting: Used to create stems and decorate vines—feel free to make your own or pick up a store-bought version and tint it green.

Variations

I love encouraging you to make this Rice Krispie Pumpkins Recipe your own! I’ve played around with a few twists depending on what I have on hand or the occasion, so don’t be afraid to get creative.

• Nut-Free Version: Use nut-free candy centers or skip candy altogether and just shape the pumpkins plain—still just as fun!
• Spiced-Up: Add a dash of pumpkin pie spice to the melted marshmallows for an autumn-inspired flavor boost.
• Vegan Option: Try vegan marshmallows and a plant-based butter substitute for dairy-free pumpkins that still taste amazing.
• Color Variations: Use different food coloring combos to make white, green, or even purple pumpkins for unique fall displays.

How to Make Rice Krispie Pumpkins Recipe

Step 1: Melt Butter and Marshmallows Gently

Start by placing 2 tablespoons of butter in a Dutch oven or a wide pot over low heat. If you’re using unsalted butter, add 1/4 teaspoon salt to help enhance flavors. Once the butter is melted, toss in your 5 ounces of mini marshmallows. Stir continuously with a wooden spoon until about 90% of the marshmallows have melted. This trick helps prevent burning or ending up with rock-hard treats—patience here is key!

Step 2: Add Color and Cereal

Turn off the heat and add orange liquid food coloring directly to the melted marshmallow mixture—don’t be shy, your pumpkins should have a nice vibrant hue. Now, add your 3 cups of rice crispy cereal and fold everything together until every bit is coated. It’s messy but oh so satisfying!

Step 3: Shape Around Candy Centers

Using a 1/2 cup measuring cup, scoop out the mixture and mold it around one fun-sized candy piece, forming a ball. If the sticky mixture is clinging too much to your hands, grab a piece of greased parchment paper—which I found works wonders to keep things neat. Repeat this with all remaining cereal mixture and candies, and you’ll have your pumpkin shapes ready to decorate.

Step 4: Make and Attach Pumpkin Stems

Add green food coloring to your small batch of buttercream frosting and gently fold in the reserved 8 mini marshmallows until everything is well coated. These mini marshmallows become adorable little stems you’ll stick to the top of each pumpkin. Don’t stop there—transfer the rest of the frosting into a piping bag to pipe whimsical vines around your pumpkins. It really brings the whole look together and is so fun to do!

How to Serve Rice Krispie Pumpkins Recipe

Garnishes

I usually keep it simple with green buttercream pumpkin stems and vines, but you can add sprinkles or edible glitter to jazz them up for a party. Plus, placing a little candy leaf or edible flower near the stem adds a cute touch if you want to impress guests even more.

Side Dishes

Since these are sweet and rich, I like pairing Rice Krispie Pumpkins with fresh fruit or a light beverage like apple cider. They also go surprisingly well alongside a simple cheese platter for a balanced fall dessert spread.

Creative Ways to Present

For Halloween parties, I’ve arranged these pumpkins in a rustic wooden crate lined with straw or shredded paper to look like a mini pumpkin patch. You can also tie little raffia ribbons around the stems or place them inside clear treat bags with a cute tag for giveaways.

Make Ahead and Storage

Storing Leftovers

I recommend keeping Rice Krispie Pumpkins in an airtight container at room temperature for up to 3 days. My experience is they stay nice and soft but don’t last nearly as long as regular Rice Krispie treats because of the frosting and candy.

Freezing

If you want to freeze extras, wrap each pumpkin tightly in plastic wrap and place them in a freezer-safe bag. They’ll keep for a couple of months, but you might lose some of their freshness and frosting texture when thawed.

Reheating

Reheating isn’t usually necessary, but if you want that just-made softness, pop the frozen pumpkins in the microwave for 10 seconds wrapped in a paper towel. Just be careful not to melt the candy centers!

FAQs

Final Thoughts

This Rice Krispie Pumpkins Recipe has become my go-to for festive treats that bring so much joy with minimal fuss. I remember the first time I made these for a Halloween party—everyone was enchanted by the hidden candy surprise and the cute little pumpkin shapes. It’s such a fun recipe to make with kids, too, creating memories well beyond just a delicious snack. I really hope you enjoy making these as much as I do, and that they become a beloved tradition in your kitchen!

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