Pumpkin Spice Rice Krispie Treats are gluten-free and dairy-free with crispy brown rice cereal, peanut butter and pure pumpkin. They’re made without marshmallows, and sweetened with just honey, maple syrup and dark chocolate. It’s a healthier Halloween treat that the entire family will enjoy!
Guys, it might be a bit early to share a Halloween treat, but I couldn’t hold out bringing this one to you. I made these rice krispie treats on a whim last week when I had leftover pumpkin purée and crispy rice cereal to use up. The result were these irresistible peanut buttery squares with a hint of sweetness, autumn spices and a super chewy texture. Oh, and there’s chocolate!
These treats are so irresistible that my picky husband loved them, and I didn’t even have to hide the fact that there was pumpkin in them and no marshmallows!
Ingredients for pumpkin rice krispie treats
These treats require a few more ingredients than your typical rice krispie squares recipe, but they’re totally worth it!
- Natural peanut butter (chunky or smooth)
- Honey
- Maple syrup
- Pumpkin purée (not pumpkin pie filling)
- Coconut oil
- Pumpkin spice
- Salt
- Crispy brown rice cereal (gluten-free)
- Dark chocolate chips (dairy-free)
- Toppings of choice such as pumpkin seeds or peanuts
How to make rice crispy treats without marshmallows
- Step 1: In a large pot, add your peanut butter, honey and maple syrup, along with your pumpkin purée, coconut oil, pumpkin spice and salt.
- Step 2: Stir together and heat on a low temperature until the peanut butter is melted and the mixture thickens. You’ll want to stir constantly to ensure it doesn’t burn.
- Step 3: Add the crispy cereal and stir until it’s well coated.
- Step 4: Press the cereal mixture firmly into a 9-inch square pan lined with parchment paper, and place in the freezer while you prepare the chocolate topping.
- Step 5: Add your chocolate and peanut butter to a microwave safe bowl and heat on two 30-second intervals, stirring after each interval. If the peanut butter isn’t fully melted, microwave for another 10-15 seconds and stir again.
- Step 6: Pour the chocolate over the crispy treats and spread out into a thin layer. Add your desired toppings and place back in the freezer to set up. Cut into squares and enjoy!
Ideas for topping these rice krispie squares
- Pumpkin seeds (raw or roasted with salt)
- Peanuts (raw or roasted with salt)
- Other seeds and/or nuts
- Reese’s pieces baking candy (this option will not be dairy-free)
- Shredded coconut or sliced coconut chips
- Flaky sea salt
- Dried cranberries
- Halloween or fall themed sprinkles
How to cut rice krispie squares neatly
I usually struggle cutting bars neatly (because I’m always in a rush), but here are a few things I’ve learned to help cut these rice krispie treats:
- Firmly press the rice krispie mixture into the pan before they set up. If the crispy cereal is packed in tightly, this ensures the squares have cleaner edges when cut.
- Use parchment paper to line your pan so you can lift the bars out easily and cut them on a cutting board instead of in the pan.
- Make sure the rice krispie treats have had time to firm up before cutting them. I like to keep mine in the freezer for at least an hour.
- Determine how many squares you want to get from your batch and then measure it out before you start cutting.
- Cut your treats into squares by using a large sharp knife with a smooth edge (as opposed to a small knife with a serrated edge). You may also want to run your knife under warm water before cutting into the squares.
Frequently asked questions
What can you use instead of marshmallows in rice krispie treats? In this recipe, the peanut butter, honey and maple syrup are melted together to create a thick mixture to hold the crispy cereal together. It’s not quite as sticky as melted marshmallows but it does the trick.
How do you store pumpkin spice rice krispie treats? Can you freeze them? These treats should be arranged in a single layer or in between layers of wax paper and stored in an airtight container in the refrigerator or freezer. I think they’re best enjoyed frozen or slightly defrosted as they have a firm and chewy texture. I don’t recommend storing them at room temperature as both the crispy bottom and chocolate topping will get too soft.
Can you make these crispy treats vegan? I haven’t tried making this recipe vegan by using all maple syrup. I like using honey as it is stickier. But, on it’s own, it has an overpowering taste. So using equal parts maple syrup adds sweetness while taking the edge off the honey. If you use all maple syrup, it might not be sticky enough to hold the crispy treats together.
Additional recipe tips and substitutions
- It’s a good idea to have your crispy cereal measured out and ready to pour into the pot when the peanut butter mixture is ready.
- To keep this recipe gluten-free, make sure you use gluten-free crispy cereal, spices and toppings.
- For dairy-free treats, keep your dark chocolate and additional toppings dairy-free too.
- I’ve made these treats with both chunky and smooth peanut butter (both natural) and had similar results. While my husband couldn’t tell the difference, I preferred the texture that the chunky peanut butter added to the recipe.
- You can make this recipe using salted or unsalted peanut butter. If using salted, you may wish to reduce the amount of salt you add to the treats.
- If you’re not a fan of peanut butter, you can replace it with another nut butter. Or for a nut-free version, try using a seed butter. Just keep in mind that this will change the taste of the rice krispie treats.
- To get thicker squares, make this recipe in an 8-inch square pan instead of a 9-inch.
Other recipes that use pumpkin purée:
Since this recipe only calls for a quarter cup of pure pumpkin, here are a few ideas to help you use up the rest of your can of pumpkin purée:
- Baked Pumpkin Donuts are made with pure pumpkin, warming spices, chopped pecans and dark chocolate, and they require just 10 minutes prep time.
- Healthy Pumpkin Bread is filled with wholesome ingredients and studded with dark chocolate chunks. It makes a perfect afternoon snack with a cup of tea.
- Cranberry Pumpkin French Toast Bake is a decadent brunch bake with layers of bread dipped in a pumpkin-egg mixture, and topped with fresh cranberries, pumpkin seeds and white chocolate.
If you make these no marshmallow pumpkin rice krispies, I would love to hear what you think in the comments below!
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Pumpkin Spice Rice Krispie Treats (Without Marshmallows)
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 1 hour, 15 minutes
- Yield: 12 large squares 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Gluten Free
Description
Pumpkin Spice Rice Krispie Treats are gluten-free and dairy-free with crispy brown rice cereal, peanut butter and pure pumpkin. They’re made without marshmallows, and sweetened with just honey, maple syrup and dark chocolate. It’s a healthier Halloween treat that the entire family will enjoy!
Ingredients
- 3/4 cup + 6 tablespoons natural peanut butter (chunky or smooth), divided
- 1/3 cup honey
- 1/3 cup maple syrup
- 1/4 cup pure pumpkin (pumpkin purée)
- 1 tablespoon virgin, cold-pressed coconut oil
- 1 1/2 teaspoons pumpkin spice
- 1/8 teaspoon kosher salt
- 4 cups gluten-free crispy brown rice cereal
- 3/4 cup dairy-free dark chocolate chips
- Optional toppings:
- Pumpkins seeds
- Peanuts
- Other seeds and/or nuts
- Reese’s pieces baking candy
- Shredded coconut
- Dried cranberries
- Sprinkles
Instructions
- Line a 9-inch square pan with parchment paper and set aside.
- In a large pot, add 3/4 cup of peanut butter, honey, maple syrup, pumpkin purée, coconut oil, pumpkin spice and salt. Heat on a low temperature, stirring constantly so the mixture doesn’t burn. Remove from heat once the peanut butter is melted and the mixture has thickened.
- Add in the crispy cereal and stir until it is well coated. It may not seem like it will get fully coated, but it will come together as you keep stirring.
- Press the cereal mixture firmly into the prepared pan using the back of a spoon or the palm of your hand. Place in the freezer while you prepare the chocolate topping.
- Add your chocolate chips and remaining peanut butter to a microwave safe bowl and heat on two 30-second intervals, stirring after each interval. If the peanut butter isn’t fully melted, microwave for another 10-15 seconds and stir again. Chocolate tends to burn quickly so don’t over heat it.
- Pour over the cereal mixture and spread out into a thin layer. Sprinkle on desired toppings and place back in the freezer to set up.
- Cut into squares and store in an airtight container in the refrigerator for 2-3 days or in the freezer for up to 3 months.
Notes
- I think these squares are best enjoyed when they’re frozen or slightly defrosted as they have a firm and chewy texture. I don’t recommend storing them at room temperature as the crispy bottom and chocolate topping will get soft.
- You can make these treats using salted or unsalted peanut butter. If using salted, you may wish to reduce the amount of salt you add to the treats.
- Feel free to replace the peanut butter with another natural nut butter or seed butter. Just keep in mind that this will change the taste of the rice krispie treats.
- To get thicker squares, make these treats in an 8-inch square pan instead of a 9-inch.
- Be sure to check out the tips and substitutions section above the recipe card for more detailed advice and suggestions for making this recipe.
Keywords: halloween, pumpkin, gluten-free, peanut butter, no marshmallows
You are going to be my kids favorite when I make this rice krispie treat for them. We don’t eat marshmallow and the boys really miss the rice krispie treat. This is so perfect for the season. I will be making a batch this week. Thanks for the recipe.
★★★★★