Pumpkin Spice Rice Krispie Treats (With No Marshmallows)

Pumpkin Spice Rice Krispie Treats are gluten-free and dairy-free with crispy brown rice cereal, peanut butter and pumpkin spice. They’re marshmallow-free, sweetened with just honey and maple syrup and topped with rich 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!

What ingredients do you need to make Pumpkin Spice Rice Krispie Treats?

These treats require a few more ingredients than your typical rice krispie treats recipe, but they’re totally worth it!

Here’s the grocery list:

• 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 (dairy-free)

• Toppings of choice

How do you make rice krispie treats without marshmallows?

• The peanut butter, honey and maple syrup are melted together to create a thick texture that is the glue that holds the crispy cereal together. It’s not as sticky as melted marshmallows but it does the trick.

• In a large pot, add your peanut butter, honey and maple syrup, along with your pumpkin purée, coconut oil, pumpkin spice and salt. 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.

• 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. Once added, stir until the cereal is well coated.

• 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.

• 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.

• 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!

Options for topping these Halloween rice krispie treats:

You can top these treats any way you want! Here are a few suggestions:

• Pumpkins 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 do you cut rice krispie treats 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.

How do you store pumpkin spice rice krispie treats? Can you freeze these treats?

These pumpkin spice rice krispie treats should be arranged in a single layer or in between layers of wax paper and stored in an airtight container in the freezer.

I don’t recommend storing these treats at room temperature as both the crispy bottom and chocolate topping will get too soft.

And while you can store them in the refrigerator for a few days, they don’t have the same firm and chewy texture as they do when they are frozen. So unlike traditional rice krispie treats, I think these are best enjoyed frozen or slightly defrosted.

Additional tips and substitutions for making these pumpkin treats:

• To keep these treats 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 haven’t tried making these treats 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.

• 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 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.

• 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 these treats in an 8-inch pan instead of a 9-inch pan.

Other recipes that use pumpkin purée:

Since the 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.

• Coconut Chocolate Chunk Pumpkin Loaf 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.

Pin these Pumpkin Spice Rice Krispie Treats to make for Halloween!

If you make these pumpkin spice rice krispie treats, I would love to hear what you think in the comments below!

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Pumpkin Spice Rice Krispie Treats (With No Marshmallows)

★★★★★

5 from 12 reviews

Pumpkin Spice Rice Krispie Treats are gluten-free and dairy-free with crispy brown rice cereal, peanut butter and pumpkin spice. They’re marshmallow-free, sweetened with just honey and maple syrup and topped with rich dark chocolate. It’s a healthier Halloween treat that the entire family will enjoy!

• Author: Leanne
• 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: Gluten-Free

Scale 1x2x3x

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

1. 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.
2. 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.
3. Line a 9-inch square pan with parchment paper and press the cereal mixture firmly into the pan using the back of a spoon or the palm of your hand. Place in the freezer while you prepare the chocolate topping.
4. 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.
5. Pour over the crispy treats and spread out into a thin layer. Sprinkle on desired toppings and place back in the freezer to set up.
6. 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

1. To keep these treats gluten-free, make sure you use gluten-free crispy cereal, spices and toppings.
2. For dairy-free treats, keep your dark chocolate and additional toppings dairy-free.
3. 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.
4. You can 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.
5. To get thicker squares, make these treats in an 8-inch square pan instead of a 9-inch pan.
6. These treats should be stored in an airtight container in the freezer and are best enjoyed frozen or slightly defrosted. When storing them, do so in a single layer or with wax paper in between layers.

Keywords: rice krispie treats, pumpkin treats, halloween treats