Pumpkin Chai Spice Rice Krispie Treats
Quick and easy fall-inspired rice krispie treats with pumpkin purée and warm chai spices. These cozy bars are the perfect no-bake fall treat.
Pumpkin Chai Spice Rice Krispie Treats
It’s officially pumpkin season in the baking world. Who cares that it’s technically still summer?! School’s in session, apples are in season, and we’re all just excited for the cozy days of fall. These Pumpkin Chai Spice Rice Krispie Treats are the perfect blend of the warm spices and fall pumpkin flavor that we all love this time of year. I bumped these treats up a notch from the traditional pumpkin spice, opting to add ground cardamom and black pepper for a delicious chai spice flavoring.
As far as desserts go, I’m not sure you can get much easier than RKT. These treats are quick, easy, and so so rewarding. Maybe it’s because they remind me of childhood, but these bars are so satisfying. Feel free to add more or less spice, leave out the pumpkin, or make them even more gooey by adding an extra two cups of mini marshmallows to the melted mixture! Or follow the recipe as-is and enjoy yourself a cozy, sweet rice krispie treat.
What You’ll Need
- Pumpkin purée (not pumpkin pie filling!) adds a hint of pumpkin flavor. You’ll have a ton leftover if you’re opening a new can, so be sure to keep your pumpkin baking going!
- Ground cinnamon, ginger, & cloves all add a comforting spice to these treats. They help make these chai spice flavored.
- Ground cardamom is one of my favorite dessert spices. It adds to the chai spice flavoring, and I highly recommend getting yourself some if you don’t already have it on hand.
- Black pepper also lends a hand to the traditional chai spice flavor.
- Salt enhances flavor.
- Plant-based butter makes these treats dairy-free. Feel free to use whatever butter you have on hand (regular butter works, too).
- Mini marshmallows give these treats that classic, gooey marshmallow texture. You’ll need 1 1/2 bags of mini mallows.
- Crisp rice cereal makes these rice krispie treats, of course.
Frequently Asked Questions
Can I use pumpkin pie spice? Totally. If you’re not feeling the chai spice, or if you’re looking for a way to make these even easier, replace the spices in the recipe with 2 teaspoons of pumpkin pie spice.
Is it okay to leave out the extra marshmallows? Yes, if you’d like your treats a little less sweet/gooey, then feel free to leave out the extra 3 cups of marshmallows, or simply use 1 or 2 cups instead.
Will regular butter work? Yes, regular butter will work just fine in this recipe.
Pumpkin Chai Spice Rice Krispie Treats
Classic rice krispie treats flavored for fall with pumpkin purée and warm chai spices. A delicious, and cozy, twist on a childhood favorite.
Ingredients
- 2 Tbsp pumpkin purée
- 3/4 tsp ground cinnamon
- 1/2 tsp ground cardamom
- 1/4 tsp ground ginger
- 1/8 tsp ground cloves
- Pinch black pepper
- Pinch salt
- 1/4 cup (57g) plant-based butter (or regular butter)
- 6 cups (284g) + 3 cups (142g) mini marshmallows
- 6 cups (164g) crisp rice cereal
Instructions
- Prepare an 8x8" or 9x9" baking dish or pan with non-stick spray and parchment paper. I like to cut one piece that's long enough to fold over two pan sides.
- Spoon the pumpkin purée onto a paper towel (I like to fold one in half for double thickness) and gently squeeze out the excess water. Be careful not to squeeze too hard as the paper towel will break and the pumpkin will squirt out. Use a spoon to scrape the pumpkin off of the towel and set aside.
- In a small bowl, mix together the spices: cinnamon, cardamom, ginger, cloves, black pepper, and salt; set aside.
- Melt the butter in a large pot over medium heat. Add 6 cups of the mini marshmallows and continue heating until marshmallows are just melted. Turn the heat to low and stir in the pumpkin puree and spices. You may need to use the back of a spoon to separate the chunks of pumpkin.
- Turn off the heat and immediately mix in 6 cups of crisp rice cereal and 3 cups of mini marshmallows.
- Dump the mixture into your prepared dish/pan and gently press into an even layer (I like to use a spatula covered in non-stick spray). Avoid pressing too firmly as that will lead to hard rice krispie treats.
- Allow treats to cool/firm up before removing from the pan to slice into 12 or 16 bars.
- Store leftovers in an airtight container at room temperature.
Notes
- Cardamom: if you don't have ground cardamom on hand, you can use a mix of 1/4 tsp ground cinnamon + 1/4 tsp ground nutmeg.
- Spices: if you're not feeling the chai spice, or you're looking for a way to make these even easier, replace the spices in the recipe with 2 teaspoons of pumpkin pie spice.
- Butter: I used Country Crock Plant Butter Stick with Olive Oil. Other vegan butters and regular butter will work as well.
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